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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13 Comments

  1. Ive made pickled beans in my grandmothers old crocks like she did going all the way back to the early 1920s. Nowdays i think its best to make pickled foods in food grade plastic buckets with fermentation locks like the kind that is used in wine and beer making.You need to parboil the beans until they are so they are soft but not mushy…sort of what they call “al dente“Also she covered hers with cabbage leaves.and used a weight to hold everything down in the crock.

  2. Tipper, years ago my Sister’s in law’s had a funeral I attended and afterwards a dinner for family. They served green beans which had been canned in quart Ball jars… nothing unusual except they had no water in them. This was in January of the year but those beans tasted just picked and prepared that day! Scrumptious! I can find nothing in my searches…have you or any friends heard of this method? TIA. Merry Christmas ⛄

  3. 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.

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

  5. 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

  6. 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

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

  8. 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

  9. 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!

  10. 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,

  11. 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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