It is that time of year folks! More runner beans than you can shake a stick at
Well last year, here at Chez Jansman, I salted'em. Great success. I hate them frozen, so this was great for the glut. I have some 1 gallon lidded foodgrade buckets. Throw a handful of salt in the bottom and slice a good layer of beans in there. Then just cover that layer with more salt and so on. Stand your container in a cool place(mine go on the stone floor of my storage outbuilding), and they will be good for a good six months. When you open the container the smell like fresh cut beans. When they have gone over they lose that "fresh" smell.
Container-wise, you could use large glass or Kilner jars.
When you come to use the beans, rinse off the salt a couple of times, then stand them for an hour or two in fresh water, and change that for fresh cooking water.
It is worth a go.
In three words I can sum up everything I have learned about life: It goes on.
Robert Frost.
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How come you hate them frozen? Do they do soggy? I only ask because my aunt is growing runners and she did more than usual this year so she'll likely have a glut. I don't like them so she can't palm them off on me I doubt she'd go in for salting though because the standing in water preparation bit would be likely too long a wait - she's a 'real-soon-now' person and worships at the altar of her freezer! If freezing gives similar results I might steer her towards that. Or do the freezing for her.
Le Mouse wrote:How come you hate them frozen? Do they do soggy? I only ask because my aunt is growing runners and she did more than usual this year so she'll likely have a glut. I don't like them so she can't palm them off on me I doubt she'd go in for salting though because the standing in water preparation bit would be likely too long a wait - she's a 'real-soon-now' person and worships at the altar of her freezer! If freezing gives similar results I might steer her towards that. Or do the freezing for her.
Also, can most vegetables be salted?
I always freeze my glut of beans. Blanche first,quick cool and into freezer bags. I think they taste just fine and it means green veg all winter. I do carrots the same way. I don't freeze courgettes so if I have a lot (this year is not looking good, don't know why) I usually give them away. I pickle beetroot.
Ordinary table salt does ok, although I buy 25kg of catering salt that we use for sausage making at work, as I use it for pickling/sauerkraut etc.
Why do I not like them frozen? Because they taste like they have been frozen. But that is just me.
In three words I can sum up everything I have learned about life: It goes on.
Robert Frost.
Covid 19: After that level of weirdness ,any situation is certainly possible.
Jan was talking about salting last year so I did some of mine it was so easy and I enjoyed them just as much as the frozen ones I normally do. And as Jan said it is good being of grid if I can save some money not using the freezer I will.
I also clamed back some of the salt I used by using the rinsing water, by just boiling the water that I used to rinse them with until it was all gone then dried the salt in the microwave I did this with each of the water rinse the first lot was a bit green but tasted just salt so I used it for cooking and it was fine the second rinse was white and put it in with the table salt and no one noticed. I tried the third rinse but it was not worth doing it with this one as there was very little salt but it does mean that you can chuck it back on top of the runners if you wish
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I doubt she'd go in for salting though because the standing in water preparation bit would be likely too long a wait - she's a 'real-soon-now' person and worships at the altar of her freezer! If freezing gives similar results I might steer her towards that. Or do the freezing for her.