I'm trying something different this year with the green beans. In the past I've always pressure canned our green beans. I will still probably can some green beans this year. However, I'm also trying lacto-fermentation with green beans. Think of it as making sour kraut with green beans. I learned about this method of preservation in a book I now carry at the bee store, "Preserving Food without Freezing or Canning". It describes various traditional methods of food preservation in France that were collected by a French organic gardening organization called Terre Vivante. The process is pretty simple with green beans. I simply had to cut off the ends and pack the beans into a jar. Then I added a brine solution of 1 quart of water and 2 tablespoons until the beans were covered. I sealed them up and now I just have to wait a few months for the lacto-fermentation to do its magic.
|A one gallon jar of green beans ready for lacto-fermentation|
|There are other preservation techniques in the book that I would like to try.|