Preserving Vegetables by Salting, Drying, and Storing - A Saving of Expensive Equipment, Glass and Tin Containers, Fuel #266521

Beans may also be preserved in a salt — and-sugar solution as fol lows: Prepare selected, fresh beans as described in the preceding paragraph, and pack them in containers between alternate layers of salt and sugar, 1 part salt and 1 part sugar to 7 parts beans by weight. The liquid produced by the action of the salt and sugar on the beans should cover them in three days after they are packed. Beans preserved in this way retain their original color much better than those preserved with salt alone, but the flavor is considered by some to be less agreeable.