The Cottage Smallholder


stumbling self sufficiency in a small space

Avatar

Please consider registering
guest

sp_LogInOut Log In sp_Registration Register

Register | Lost password?
Advanced Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 3 characters - maximum search word length is 84 characters

sp_Feed Topic RSS sp_TopicIcon
Salting
Wed 17-Aug-11
6:04 pm
Avatar
Sooliz
Somerset

Supreme Being
Members

New members
Forum Posts: 7980
Member Since:
Sun 30-Jan-11
sp_UserOfflineSmall Offline

I vaguely recall when I was a child (so it is a VERY vague memory big_laugh) my mother (or it may even have been my grandmother) used to preserve sliced runner beans by layering them with salt in jars.  I fancy trying the same with our yellow French beans - we have some of them blanched and frozen, but wondered if salt preserved ones would taste any different.  Clearly they'd have to be rinsed very well to get rid of the salt before cooking.

Has anyone done this?  And does anyone know if other veggies can be preserved in the same way.....i.e. layering with dry salt, as opposed to steeping in a brine solution?

Ta muchly big_hug

learning to love veg…..except celery :-O

Wed 17-Aug-11
6:19 pm
Avatar
Toffeeapple
North Bucks

Members

Moderators
Forum Posts: 16217
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

Crikey, throw down the gauntlet why don't you?big_laugh

I'll try that again!

Wed 17-Aug-11
6:24 pm
Avatar
Sooliz
Somerset

Supreme Being
Members

New members
Forum Posts: 7980
Member Since:
Sun 30-Jan-11
sp_UserOfflineSmall Offline

You're not picking it up then, TA? big_laughwink

learning to love veg…..except celery :-O

Wed 17-Aug-11
6:26 pm
Avatar
Toffeeapple
North Bucks

Members

Moderators
Forum Posts: 16217
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

Nah.  I did have a look on t'interweb but everything that starts off as a dry salt cure ends up by adding brine...

I'll try that again!

Wed 17-Aug-11
6:45 pm
Avatar
Hattie
Bucks/Oxon Border

Supreme Being
Members

New members
Forum Posts: 6920
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

I can remember both my mother & grandmother doing it but only to runner beans. 

Here is how it is done¦.I looked it up on Google¦. whistle

 

http://www.1900s.org.uk/1900s-preserving-beans.htm

 

Hope it works for you Sue, can't see why it wouldn't work fo your yellow French beans but I think you might have to slice them first so the salt really gets into them.  wave

I can remember that if you didn't keep them in a cool & dark place they went slimy.

Good luck.

 

***Added later

I also found this discussion on the merits of various types of salt used in the process

 

http://chat.allotment.org.uk/index.php?topic=63982.....;topicseen

Obviously my mother wasn't the only one who made them go slimy.....!!! She never was good at following directions or recipes. That's what drove me to learn to cook....self preservation.  smile

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Wed 17-Aug-11
7:01 pm
Avatar
Toffeeapple
North Bucks

Members

Moderators
Forum Posts: 16217
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

Thank you for that Hattie, I just realised that I was searching via AVG not Google.  Silly girl.

I'll try that again!

Wed 17-Aug-11
7:16 pm
Avatar
Hattie
Bucks/Oxon Border

Supreme Being
Members

New members
Forum Posts: 6920
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

Me again !! devil

 

A more detailed description of the method. I always over-research......especially when it comes to methods of preserving food. 

 

How to Make Salted Green Beans

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Wed 17-Aug-11
7:21 pm
Avatar
Sooliz
Somerset

Supreme Being
Members

New members
Forum Posts: 7980
Member Since:
Sun 30-Jan-11
sp_UserOfflineSmall Offline

Thanks for those links, Nadine.  Never occurred to me that the type of salt (i.e. not ordinary table salt) would be a factor.  That 1900s site is quite a fascinating one, have bookmarked it to have a proper read later. big_hug

learning to love veg…..except celery :-O

Thu 18-Aug-11
7:42 pm
Avatar
JoannaS
Latvia

Supreme Being
Members
Forum Posts: 4800
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

Sauerkraut and fermented pickles like cucumbers are layered with salt. Here is a recipe that adds other things to sauerkrautcheers

Thu 18-Aug-11
8:23 pm
Avatar
Sooliz
Somerset

Supreme Being
Members

New members
Forum Posts: 7980
Member Since:
Sun 30-Jan-11
sp_UserOfflineSmall Offline

That's interesting, Joanna, thanks.  I knew a Polish lady who used to add grated carrot to her homemade sauerkraut, but I've never heard of adding anything else to it before.  I like the sound of the apples with it, I like apple cooked with red cabbage to serve with pork.

I'm going to make a start on salting my yellow beans in the next couple of days.  I'll report on how it goes.

learning to love veg…..except celery :-O

Forum Timezone: Europe/London

Most Users Ever Online: 262

Currently Online:
22 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

brightspark: 10485

danast: 10232

Aly: 9421

Sooliz: 7980

Hattie: 6920

Ambersparkle: 6665

JoannaS: 4800

Terrier: 4518

eileen54: 4396

Xahha: 4231

Member Stats:

Guest Posters: 9

Members: 15373

Moderators: 2

Admins: 2

Forum Stats:

Groups: 6

Forums: 25

Topics: 2244

Posts: 122511

Newest Members:

ShannonGug, Michael68, gbalychik, nesrupulbingfa, euiuloru, aletajewah

Moderators: Toffeeapple: 16217, AdminTA: 10

Administrators: fn: 321, Danny: 5514


Copyright © 2006-2012 Cottage Smallholder      Our Privacy Policy      Advertise on Cottage Smallholder