Guest guest Posted October 24, 2002 Report Share Posted October 24, 2002 At 04:20 PM 10/23/02 -0400, you wrote: >I found the following statement on the web site to purchase the Harsch crock >pot for fermenting. " Green beans must be boiled before fermenting. (They >contain poisonous substances that are destroyed by heating.) Boil for ca. 5 >minutes in salt water (15 g >per liter). " I make dill pickled green beans regularly, my family loves to >munch on them, I just made 7 quarts the last week. and they are half gone. >Am I poisoning everyone? Also, my 3 yr. old granddaughter also loves plain >raw green beans. Any info would be appreciated. Thanks, Rhonda Could be the lectins that act as antigens in blood types A & AB or phytates because it is a legume in a pod. The Harsch people could specify for you. What's the processing time on the dilly beans, 10 mins. in boiling hot water bath? That should give at least 5 mins. of boiling. Wanita Quote Link to comment Share on other sites More sharing options...
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