Energy Efficient and Fast Green Bean Preservation - Experiment - Self-Sufficient Living

While looking for a preservation method for green beans, I stumbled upon this simple quick method that is also energy efficient! After all, there is no need for hot bth canning. But ... Does the method really do what it is supposed to do? An experiment!
The method is from by Melissa Mir: bit.ly/3gUv6dv She preserves green beans with a little vinegar and salt, supplemented with boiling water. In this video, I share my experiences with this simple, quick and energy-efficient method of preserving green beans.
The disadvantage of hot bath canning is that it takes quite a lot of gas or electricity, depending on what you cook on. Of course, if that can be reduced with this pickling method, that's very nice.
Melissa uses 700 ml jars with 0.5 teaspoon salt and 0.5 tablespoon vinegar (4%) per jar. To calculate the correct amounts of salt and vinegar for my 450 ml jars, I multiplied the amounts of salt and vinegar by 450/700. To do this, for the salt, I first checked how much half a teaspoon of salt weighs. I ended up with 1.3 grams of salt and a teaspoon of (8%) vinegar. In total, I canned 10 jars filled with 200 to 250 grams of beans.
It didn't all go smoothly, but the method still remains a very tempting method for me.
PS We don't like green beans from the freezer, so freezing is not an option for us, plus the freezer doesn't always freeze consistently because of our off-grid situation.
You might also like the playlist Vegetable, fruit and herb no nonsense preserving: bit.ly/3bYpsoF
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July 3 2018 Sander and I emigrated to France. Quite an undertaking. But then it really started. Would you like to know how we are doing with the rebuilding of our French barn from 1768, self-sufficient living, off-grid electricity, working and enjoying our French life? Subscribe to Heleen turns into Hélène and experience it with us!
Also check out the other playlists!
A home-made off-grid electricity installation on solar energy - bit.ly/3oXc4lp
Self-sufficient living - bit.ly/34ifhEa
Renovating an old French barn - bit.ly/3nqC9sW
Growing your own tobacco - bit.ly/3IrE2Rv
No nonsense preservation of veggies, fruit and herbs - bit.ly/3bYpsoF
The France experience - bit.ly/37oMsbb
Emigration to France 10 tips and tricks: - bit.ly/3upJ2xN
Emigration to France - bit.ly/2J09T1m
À plus!

Dankjewel voor het kijken! 😘 Wil je dit kanaal steunen? Like & subscribe! www.buymeacoffee.com/heleenvand6 🙏🙏🙏

[@WatZouJeHiervanVinden]

Ja, door het toevoegen van azijn voorkom je ook botulisme. Maar vind het wel jammer dat het de smaak v/d groente beïnvloed. Wat betreft het botulisme : de Nederlandse voedsel en warenkeuring raadt het daarom met klem af om groente (of vlees) te wecken. Alleen fruit (dat heeft een enzym waardoor botulisme niet kan ontstaan). Dus azijn toevoegen is eigenlijk een must. Leuke vlog trouwens!

[@WatZouJeHiervanVinden]

De Nederlandse voedsel en warenkeuring raadt het wecken van groente (en vlees) ten strengste af vanwege botulisme. Dat kan je alleen voorkomen door er azijn aan toe te voegen (dus dat is sowieso een must) Wel jammer dat het de smaak aantast. Leuke vlog trouwens!

Dankjewel! Wat ik wel doe is bijvoorbeeld vleesstoof wecken en als ik het klaarmaak om te eten, zet ik het nog een half uurtje op om te pruttelen, dan is de eventuele botulisme, het risico is trouwens erg klein hoor, wel weg. Dat wil ik nu ook gaan proberen met sperziebonen.