Preserved Broad Beans
Dear Aunt Daisy, I am a constant reader of The Listener. Could you please tell me through The Listener if my bottled (continued on next page)
(continued from previous page) broad beans will be safe to use! I put them on and boiled them with a little salt for 20 minutes and then put them in hot jars and sealed them down. They have kept well, but I don’t know if they are safe to use, as I have heard they must have a little vinegar added. ’ "Constant Reader" (Stratford). I think you will be quite safe as long as you boil the beans for 15 minutes before eating them. This is not to cook them-you have already done that-but to remove all danger of botulinous poisoning, which, even if somewhat rate, is always fatal. As you say, the safe way to preserve non-acid vegetables is to add a dessertspoon of vinegar to ‘each pint jar; and they should be processed for 3 hours; 2 hours on one day, and one hour the second; or one hour on each of three successive days, to allow the dangerous organisms to develop and be killed.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19471114.2.53.3.1
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New Zealand Listener, Volume 17, Issue 438, 14 November 1947, Page 26
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196Preserved Broad Beans New Zealand Listener, Volume 17, Issue 438, 14 November 1947, Page 26
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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