Salting runner beans- Ziggy

Hello Ziggy,
I know you've mentioned salting runner beans. Can you say how you do it , please? Also, do you use regular salt or one without the ant-caking agents, and, if so, have you got a cheap supplier?
Ta, Liz

 

Hey Liz,

I just use the cheap and cheerfull "Value" salt at the moment. If the budget wasn't so tight i'd use sea salt.

One thing i've learned this year is to do them in smaller tubs and use the whole lot at once.

Had to throw a tub out that i'd only used half of, as a black fungus moved in after i'd opened the tub.

Quite simple, put a layer of salt in the tub, layer of beans, cover with salt & so on till the tubs full.

The moisture in the beans often turns the salt into a brine.

You need to soak them in fresh water before use to draw the salt out.

Experiment for how long, i've found overnight draws out too much and they become too watery.

 

Just to add my twopenn'oth. My Gran used to bottle and salt runner beans, I don't recall how she bottled them, but those to be 'salted' were sliced (usually my job!) and stored as Ziggy has said.

To use them, she'd take them out of the container, give them a rinse then put them in a pan of cold water which she'd bring just to the boil, then she'd strain them (often reserving that water for cooking another veg) and put the beans in a fresh pan of boiling water to 'finish' cooking.

 

That sounds like a better way than just soaking them Fidgets

 

I'd read that the texture was better in salting but there were different thoughts about whether to soak the salt out before using or just boil, because the cooking would draw the salt out. What jars? I read ceramic is better but otherwise wrap large glass jars. Thanks for the tip about salting a servings worth.

 

I just use plastic freezer tubs. I occasionally throw a few in a meal without soaking them first, boy, you know when you've got to them.

Ooo, you've just reminded me, i've still got a tub of salted Marsh Samphire from last year. Must have that tomorow