Thank you jansman

[junmist]

Just tried the salted runner beansI think I needed to rinse and soak them a bit more but for a first attemp they were ok and the family was impressed with them, so looking foward to the next lot. Jansman have you got anymore tips on what I can try to salt please
Retriveing the salt from the beans was good. I first rinsed the beans in a bowl then tipped the water into a saucepan but managed to keep a lot of salt in the bowl and put that into the microwave for 40 seconds and got good quality table salt from it. I then just boiled the water until there was very little water in the saucepan and then poored this into a bowl and just kept putting this into the microwave until this also dryed out this salt was a creamey colour but I have to say that the second batche was greenwater and tasted more like sea salt so this lot I will use to resalt more veg. I think I might have got even more salt if I had kept all the water.
So thank you jansman to my first introduction to salted veg

[Hardulph]

My mother used to salt beans in the 1970s before we owned a deep freeze, she always did them in glass sweets jars. I have fond memories of her buying them from local gardeners that had a glut, and having to help string and slice them.

[jansman]

Just tried the salted runner beansI think I needed to rinse and soak them a bit more but for a first attemp they were ok and the family was impressed with them, so looking foward to the next lot. Jansman have you got anymore tips on what I can try to salt please
Retriveing the salt from the beans was good. I first rinsed the beans in a bowl then tipped the water into a saucepan but managed to keep a lot of salt in the bowl and put that into the microwave for 40 seconds and got good quality table salt from it. I then just boiled the water until there was very little water in the saucepan and then poored this into a bowl and just kept putting this into the microwave until this also dryed out this salt was a creamey colour but I have to say that the second batche was greenwater and tasted more like sea salt so this lot I will use to resalt more veg. I think I might have got even more salt if I had kept all the water.
So thank you jansman to my first introduction to salted veg

Please don't thank me! My mum used to do this, but I found various tips in books by John Seymour( The Fat Of The Land) and On Next To Nothing by Thomas and Susan Hinde. As for other veg , well I suppose that Sauerkraut would be the obvious. I love it.
However, ironically, I have to watch my salt intake as I have uber-high blood pressure. Salt does not help. Neither does work-related stress!!! And I suspect the latter is the cause.
I am glad it worked for you( mine are good too!).

The only things I KNOW WORK in salt is pork and beef. As an apprentice Butcher we did lots of this. Old fashioned now, I suppose- but it does work, though not for blood pressure!
Why is the lovely food "bad" for you?
Anyhow Junmist, start planning those runner bean fences for next year!