[magiliz]

Can anyone tell me whether is it necessary to sterilise jars to be used for salting beans?  None of the recipes I've seen mention it.

[mumofstig]

Just remember my mum rinsing the inside with hot water then wiping dry with the tea towel...........don't remember anything more elaborate than that 

[Steveharford]

I always salt mine. I use the same two big sweet jars from one year to the next with just a rinse out in between. Best way to preserve them in my opinion. Taste and texture just like fresh.

[magiliz]

Many thanks, folks.  I did sterilise for my first lot just in case but won't bother in future.  I usually freeze but they're never as good as fresh so thought I'd try salting this time as everyone tells me it's so much better.  Fingers crossed!

[superpete]

what about everyday salt with the anti-caking stuff in it .... does anyone use this with success or is it necessary to use some other type of salt? - pete

[Steveharford]

i just use everyday cheapo stuff that comes in a big polythene bag from the lower shelf at Morries. no need for anything fancy. Unless thats what you want of course. But not necessary.

[Swing Swang]

If you use a lot of salt then buy a bag of PDV salt (pure dried vacuum salt) from the places that sell big bags of tablet salt for water softeners etc - current price is £5.00 for 25kg in my neck of the woods.

[muddled]

I salt mine in ice cream tubs, I don't sterilise them. They're the perfect shape, air tight and (because of the brand I like) the tub is either red or dark blue so keep out the light.

Fab tip for the pvd salt...I shall be looking into that today. Thank you swing swang!

[magiliz]

Update:  I did salt them using large kilner jars and the really cheapo salt.  It worked a treat.  I don't think I'll ever bother freezing them again.  Salted are much nicer.  You just need to remember to give them a very good rinse and to soak them long enough to get the salt out before cooking.  I find it best to rinse them well, then soak in cold water for half an hour, then give them another good rinse and soak in fresh water for another half hour.  That way they don't seem to go tough, which they can do if left soaking for too long.  And, of course, don't add salt when cooking.