[John Leah]

Despite the grotty weather I had a reasonably successful first year on my allotment here in South Devon and, like I suspect most people this year, had a glut of Runner Beans to deal with. So, after filling the freezer, thought I'd try preserving some by salting as I had a couple of 1 litre jars available.

Using cheap table salt from LIDL I started with the salt adding alternate layers of beans and salt until full - topping-up later with both as liquid was extracted and the level dropped. Soon the jars were half full of liquid with the level of beans no longer dropping which suggested the salt had extracted all available moisture.

After about six weeks, however, while the beans in the brine look fine, those above the water line in both jars have developed a fluffy white mould.

Why is this? I was expecting the salt to extract all liquid from the beans thereby killing the micro organisms that would create mould.

Have I simply used too little salt or that the jars may not have perfect seals be the cause? Should I have topped-up with water so the beans were completely immersed in brine? I hadn’t got around to excluding light – is this significant?

It was only an experiment and I really don’t need the beans so will throw them away to avoid any risk but are they recoverable? Would the beans below the water surface be edible?

Cheers,
John

[mumofstig]

My mum salted beans and I seem to remember a plate with a weight on the top, that kept the beans under the brine - it was an awfully long time ago though, so I may be wrong 

They were kept in the pantry so were in the dark as well.