Beans
Year Aunt Daisy, As a great many people will be wanting to put down beans just now, especially in the South Island, I’m sending you the method which I find most successful. By this method, they taste just like fresh beans when cooked in the winter. There is no vinegar used, but you can advise it if you like although no accidents have been heard of. For one quart jar only. Boil 1 tablespoon of cooking salt in 1 pint of water for 20 minutes. Cool. Rinse the beans and slice them; cover with cold water and bring to boil. Strain, fill them into clean preserving bottles, add the brine till overflowing. Screw down with rubbers and make airtight. When using, wash beans in 2 or 3 waters and cook in usual way. Make enough brine to do whatever amount of jars you have filled’
"Mrs.
Jimmie
Many thanks to "Mrs. Jimmie," who is a valued Daisy Chain Link, As to the addition of a dessertspoon of vinegar to each quart jar, it is the recognised safeguard against the dgvelopment of harmful bacteria im bottfd nonacid vegetables like peas, beans and corn. But we seem to be quite free from Botulinous poisoning in New Zealand. In this case, especially, the cooking in the usual way before eating would ensure safety; and in any case, you would not attempt to use them if they looked at all queer.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19490318.2.49.3.2
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New Zealand Listener, Volume 20, Issue 508, 18 March 1949, Page 27
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238Beans New Zealand Listener, Volume 20, Issue 508, 18 March 1949, Page 27
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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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