texherp
Senior Cook
I've heard this is the best way of preserving green beans because they keep most of their original texture. I've blanched/frozen green beans before and I really don't like how they turn out so I was looking for another way to preserve them.
There's not a ton of info on the web about it. It looks like there's a couple ways to do it, like immersing in a salt brine vs. packing in salt directly. I'd like to try the method of dry packing in salt and letting a brine form on it's own. I'm not sure if you need to slice the beans first; I've seen recipes saying both slice and leave whole. And most recipes I've seen say use about 1 lb of coarse salt for 3 lbs of beans.
I really like to salt packing method because you can just keep adding more layers to the crock as you harvest more beans (I'm only getting about a handful per day right now).
There's not a ton of info on the web about it. It looks like there's a couple ways to do it, like immersing in a salt brine vs. packing in salt directly. I'd like to try the method of dry packing in salt and letting a brine form on it's own. I'm not sure if you need to slice the beans first; I've seen recipes saying both slice and leave whole. And most recipes I've seen say use about 1 lb of coarse salt for 3 lbs of beans.
I really like to salt packing method because you can just keep adding more layers to the crock as you harvest more beans (I'm only getting about a handful per day right now).