For the Beans:
Rinse, pick over and soak the flageolet beans in
For the pickled beans, place beans in medium heatproof bowl. Combine
o dissolve.
Mix the beans and onion together.
Put
o a boil and cook for 2 mins. Drain. When cool
You will need a 5-gallon jar.
Cook green beans or corn until done.
Let cool.
Cut corn off cob (corn may be pickled on cob, if desired).
Mix salt in 4 gallons of water, pour over beans or corn or both.
Press down, lay grape leaves or brown paper on top.
Lay a clean creek rock on top to hold down.
Cover jar.
Top with clean white cloth.
The corn and beans may be layered in jar and pickled together.
FOR THE BEANS AND SAUSAGE:
In
ver medium heat. Add the beans and onion slices. Cook until
Take 2 lbs of fresh green beans, cut off the ends and cut them into bite-size pieces.
Rinse in water.
Pat dry.
Divide the green beans between 2-3 freezer bags. Squish out the air as you seal the bag.
Freeze.
Cook the frozen green beans as you normally would.
Many recipes for freezing green beans require you to blanch the beans before freezing them. That step is not necessary.
inute.
Add in the beans, water, and bay leaf; bring
b>beans for bad beans and stones. Wash beans, Soak in water for 10 minutes. Bad beans
ngredients according to amount of beans you have on hand.
Bring 2 quarts water and salt to a boil in a large saucepan. Add beans; cook 4 minutes or until crisp-tender. Drain and place in a large bowl filled with ice water.
Combine red wine vinegar and remaining ingredients in a medium saucepan. Bring to a boil; cook 1 minute or until sugar disolves.
Pour over beans; cover and marinate in the refrigerator at least 24 hours OR place beans in pint jars; remove bay leaves; pour marinade into pint jars and seal. Process for 15 minute in a boiling water bath.
These directions are for one jar.
Adjust to
Cover in foil and bake for 45mins.
While pumpkin bakes
Wash beans until clean of any dirt
o 350 degrees F.
For the beans:
Soak the dry
o coat. Place in refrigerator for 1 hour.
Mix cornstarch
String and break beans; cook until beans are soft enough to mash; drain.
Put in gallon jar or crock and add 1/2 cup pickling salt.
Cover with cold water.
Weight down with something heavy enough to keep beans under water.
Let set for 8 to 10 days.
Boil corn on cob.
Pickle in jar using same amount of salt and water. Drain; after 8 to 10 days, cut corn off cob and mix with beans. Heat beans and corn mixture until hot all the way through.
Pack in hot jars and seal.
Process in canner in boiling water 15 minutes.
Cook beans 10 minutes or until they can be mashed between fingers.
Let cool; pack in sterilized quart jars.
Cover with the mixture as follows.
Heat the salt, water and vinegar and pour over corn or beans.
Seal.
Put in cool place until pickled.
You might have to make added liquid, depending on how tight the food is packed.
Cook beans until bullets are soft, but firm. Cool. Pack firmly into sterilized pint jars to within 1 inch of top. Fill with preceding mixture to cover top of beans. Using a knife, work salt mixture down sides of cans so all beans will be covered. Put caps on loosely; let ferment from 8 to 10 days or until fermentation stops. Clean lids; screw on tightly and process in a hot water bath for 30 minutes. Begin to count when water boils.