In article , wrote:
Christina Websell wrote:

We certainly ate a lot of runner beans and when we got sick of them he would
salt them in jars for winter. We always had home grown runner beans with
our Christmas dinner.

Ooh, how does the salted jars work? Whole bean pods or just the beans?
Blanched first? How much salt? And then how do you serve?

You string them, slice them (you could/can? buy special devices)
and layer them with a LOT of salt. You then take them out, soak
them in cold water, throw it away, and they are STILL disgustingly
salty. Don't bother.


Regards,
Nick Maclaren.