Appalachia Appalachian Food Preserving/Canning

Salted Beans Take 2

Preserving greenbeans with salt take 2
A few weeks ago I posted about preserving greenbeans with salt-its a technique I learned from Jeanne Page. If you missed the first post you can go here to read Jeanne’s instructions for preserving greenbeans with salt.

Attempting to preserve with salt

 

I tried the technique using a wide mouth canning jar. This is what the beans looked like after a few weeks of sitting in the jar with the salt. As you can see-they aren’t spoiled which is a good thing-but I don’t think they are preserving like Jeanne’s either-which is probably a bad thing. I poured out the greenbeans and decided to give the process another try using a container more like what Jeanne described in the first place.

This go around I washed and dried the green beans the same way I did the first time, but I took more care in trying to cut them diagonally and I used a container I could really get my hand in to push the beans around and down more thoroughly…which is exactly what Jeanne said to do.

Using salt to preserve greenbeans
I’m going to continue adding greenbeans and salt until the container is full. I’ll keep you updated on my second attempt of preserving greenbeans with salt.

Tipper

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10 Comments

  • Reply
    Vanessa Elhenicky
    August 10, 2015 at 12:50 pm

    I did this once & it didn’t work out AT ALL. Horrible smell. My older wise lady friend told me the signs had been in the loins & were all wrong for that kind of preservation. I never did figure out how to get that wise in the signs.

  • Reply
    Rev. RB
    August 7, 2015 at 8:17 pm

    Will be interesting to see how this finally turns out, cause ya gotta be very careful when putting food by.
    God bless.
    RB
    <><

  • Reply
    Ken
    August 7, 2015 at 6:31 pm

    Tipper,
    I just wanted to wish Chitter and
    Chatter lots of luck at Vogel State
    Park Saturday evening. Some folks
    are in for a real Treat…Ken

  • Reply
    Ken
    August 7, 2015 at 12:41 pm

    Tipper,
    I’m afraid to try that method, I
    don’t think you could ever wash out the salt. I have blood pressure issues, so I’ll just stick with my canning where I only use a teaspoon to a quart.
    But I’d be interested how yours
    come out…Ken

  • Reply
    dolores
    August 7, 2015 at 9:02 am

    This method sounds interesting, however, I wonder if people who are salt restricted would be able to enjoy this method of perserving.

  • Reply
    Charles Fletcher
    August 7, 2015 at 8:28 am

    Tipper,
    My mother pickled green beans when
    I was growing up. She also used salt .She
    Pickled them in a five gallon clay jar.
    She also did this same method with
    cabbage. I could write a short story
    about the different ways we used and
    depended on the pickled beans.
    Charles Fletcher

  • Reply
    Tipper
    August 7, 2015 at 7:35 am

    B.-If you go back and look at Jeanne’s photo that is what her container reminded me of-the ones with cheese balls in them : )
    Tipper
    Blind Pig The Acorn
    Celebrating and Preserving the
    Culture of Appalachia
    http://www.blindpigandtheacorn.com

  • Reply
    Miss Cindy
    August 7, 2015 at 7:25 am

    Tip, this is the way to learn. I don’t even want to tell you how many times I tried to make kraut before I finally got it right….but when I got it, I got it and you’ll get it too!

  • Reply
    b. Ruth
    August 7, 2015 at 7:08 am

    Tipper,
    I wonder if one of those big plastic wide mouth jars that hold those pretzels, cheese balls, salty crackers, etc. that they sell at Costco and Sam’s would work…If it would work, I guess you would have to check the bottom of the plastic jar to see if it is food safe, etc.) now then, that would hold a lot of beans…
    Thanks,

  • Reply
    Quinn
    August 7, 2015 at 5:20 am

    I’m glad you are posting your experience(s) with this method, Tipper – I’m aiming to try it if I get enough beans to put some by!

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