probably on the wrong page but does anyone know how to make brine? want to preserve some beans etc.
thanks ;D
Dragged Mrs Beeton out, and sadly there is not a mention.Have you googled it little pud?
My Marguerite Patten preserving bible has 2 methods.
Wet Brine
Use household salt (not table salt) 2oz to 1 pint cold water.
Dry Brine
Gives crisper texture. Sprinkle layers of salt between layers (works best with shredded, sliced or chopped veg) of veg and leave for 24 hours then shake off excess salt.
Other tips - use only good quality veg. Use pure malt vinegar. Don't use copper, brass or iron pans. Completely cover veg with vinegar. Always brine the veg before putting in vinegar. Always boil the vingar beofre using.
So says Mrs Patten! Works for me.
My father always sliced his runner beans and layered them with salt until the container was full.
They were then stored in a cool dark place until needed when they were well washed in water.
Surprisingly they were not salty!
Having had to live on salted beans for several winters I would like to take this opportunity to tell you to buy a freezer instead.
;D ;D ;D @ Eristic.