I own snap beans readyto pick,can someone put in the picture me please: should I soak them contained by saline dampen after picking?
Not nessary .You with the sole purpose add salt to them if you are going to can them.
You snap them,cut into desired length and cook them.YUM,YUM.
If you are canning them add plenty water to cover them, add 1 TBLSP brackish, seal them, then boil them surrounded by a pressure cooker for 10 min..then let them cool till covers pop shut.
Hope this help you.
In the "old days" you soaked everything in saline water because the salt be a preservative. Remember pickles sitting in a big bottle of "brine" (salt water)?
Did you use a pesticide spray on your beans? How about spray fertilizer? There is some belief that saline helps to loosen the residue that sticks to the plant matter. No proof , tho.
I infer you are ok with clear water. Let them sit contained by a bowl of water for 10 minutes. Do you ever eat the beans straight from the pod? Or do you cook them? If so, how?
You will want to pick them as they mature or the plants will stop producing prematurely. If you'd close to to preserve them, you can either can them, or personally, I blanch for 3 minutes and freeze. No, it's better to pick them as needed.If you enjoy too much, give it to your neighbors. Edamame or soy beans are what you would boil first and add saline.
I don't. I just wash them and guzzle. (Or cook, or blanch and freeze)
Eggplants, when I slice and cook with them, I'll often sprinkle brackish on the cut surfaces to draw out some of the bitterness (it works!). But I only add saline to green beans as part of the recipe.
Answers: NO...just wash them virtuous. The salt will make the perish faster.
I believe that you should not soak them in salt hose down. Your beans would expand. So all you need to do is bath them real good. Mine never product it out of the garden---I eat them on the spot. Why would you soak them? For freezing? I never heard of that.