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Burning Journal -> Good Eats & Eatin' Joints -> Green Beans
Post Info TOPIC: Green Beans
The Krink


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Green Beans
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I think the majority of gardeners that grow green
beans do so with the intention of canning them.
Nothing better than steamed green beans as a
dinner side dish but every night for 2 months?
Don't think so. When the green beans are ready
for picking, you get bags and large bowls full.
They store great in the fridge for several weeks
but as a cook, you get outnumbered eventually.
I've been canning green beans since the mid 90's.
Some years are so good that you may end up with
40-50 pints and even in a poor year 20-30 pints.
I still have inventory going back to 2003. That's
because time moves so fast these days and one
day you look around to see that you still have
canned green beans that are 7 years old. I think
I could free up a couple hundred pint jars by
reducing the time span to the 2008 harvest.
I guess I'm a canning maniac. Love to preserve the
harvest and all my hard work. Have 32 pints of green
beans in the bank for 2010. "Some is good, more is
better".

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Calvin


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You can never store enuff.
Neuclear winter will last quite a few years.

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BlackDog


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Calvin wrote:

You can never store enuff.
Neuclear winter will last quite a few years.



Can't be too prepared for...

http://www.youtube.com/watch?v=UVQKiqCZ9No



-- Edited by BlackDog on Friday 27th of August 2010 03:44:47 PM

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Calvin


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http://www.youtube.com/watch?v=fvxpzAzJgHY




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The Krink


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I can make a meal with a jar of green beans and a couple
of potatoes. Greens beans with sauteed bacon and onions
is a kicked up recipe. My mother in law surprised me with
a green bean recipe that uses the sauce that baked beans
are cooked in. Caught me off guard but it worked very
well. I need to get it from her. Also there is the standard
green bean casserole. I tend to stay away from it because
every cook I know likes to use Campbell's Cream of MSG
Soup in the recipe (cream of mushroom). Canned green
beans work well in homemade vegetable soups. Another
favorite of mine is "Chicken Hash" using up cooked chicken
cooked potatoes, green beans, and most importantly is
the leftover chicken gravy. Well there is really no such
thing as leftover chicken gravy. I'll roast a whole chicken
with no intention of eating any of it so I can get those
juices and fat to make a gravy to die for. The Chicken
Hash with that gravy is a "meat and potato"
masterpiece.

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Calvin


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MMMmmmmmmmmmm, He said gravy......Good gravy!
Now say stuffing.....not stovetop....real homemade stuffing!
And succotash!


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The Krink


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Never been a "stuffing" eater Calvin but I know a lot of
people ove the "stuff". Succotash is another item I doubt
I've ever encountered. But you are correctomondo about
high quality gravy and I know how to make it. With a
roasted chicken, it's almost better to pour all the juices/
fat into a small tupperware container and let it sit overnight.
The next day, all the fat forms a top layer and all the juices
form a lower layer...the "jelly". I've found most roasted
chickens produce 3-4 TBSP more fat for gravy than you
need. Going back to my making of roux for Gumbo, there
is always an equal amount of fat/oil to flour. Same applies
to gravy making. Needless to say one doesn't need "extra"
fat so the excess can be discarded or saved for another
occasion. But the 1-1 ratio of fat to flour is important in
gravy. Need to let the flour "cook" when dumped in with
the melted fat and constantly stirred usually about 5
minutes and then have a glass of water handy to add
slowly and keep splashing some in until the gravy starts
to look like gravy while constantly stirring. Then toss in
the chicken jelly and stir some more. Rarely do I need to
salt but a taste test will tell you if anything else is needed.
Bottom line "gravy" is really fattening if you analyze it but
like bacon, it just doesn't matter. It's heaven on earth.


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