Preserving String Beans by Drying

I love today’s growing food movement that promotes eating in season and buying locally produced food. As a member of Chestertown Maryland’s Farmer’s Market I think it is important to know where our food comes from. Farming is hard work, and is given to the whims of Mother Nature and sore backs and aching muscles.

I enjoy talking with the farmer’s that produce my food and receiving tips and suggestions on how something new and different (to me) should best be prepared. I like getting deals at the market and bringing home my week’s bounty where I go to work putting some of it away for winter.

While freezing is probably the first choice for many of my extra fruits and vegetables, I still “can” certain things. A few jars of strawberry, peach, blackberry and blueberry jam. A 14 day sweet pickle that I can’t live without. A hot pepper jelly, both red and green, that I pull out and serve on cream cheese with crackers at Christmas time.

One of the most satisfying ways, at least for me, to put food away is drying. Drying food is the traditional way to preserve food and it is also a good way to save money. (Have you priced dried tomatoes lately?)

I dry tomatoes, sweet corn and string beans. The dried tomatoes are my favorite and are used throughout the year. The dried corn and dried string beans (leather britches) are a tradition on our Thanksgiving Day Table.

The simplest to dry are the string beans or leather britches. The name for dried string beans goes back to the pioneer days when the beans were strung onto thread and hung outdoors to dry. Handing and blowing in the wind the string beans looked like tiny leather pants or “britches.

To turn fresh string beans into leather britches start with fresh picked beans. Discard any beans that are bruised or have any type of insect damage. Wash the beans thoroughly in cold running water. Bring a large pot of water to a boil; add beans a small bunch at a time. Time for three minutes, then remove beans and place directly into a bowl of ice water. Drain and pat beans dry with a paper towel.

Now for the fun part. Using a large needle with dental floss, begin stringing the beans. Don’t string too tightly together; good air circulation is important for the drying process.

Hang the beans out of the direct sun, on a screened in porch or in the kitchen and allow the beans to dry. This method will take several days.

Or dry the beans in a single layer on a baking sheet in a 140 degree oven for 6-8 hours. If using a food dehydrator follow the manufacture’s directions.

Store in an airtight container in a cool dark place. To use, rinse beans with cool water. Cover with hot water and allow to soak until soft. Drain and cover with water in a saucepan, add a piece of side meat or bacon and simmer until soft. Season to taste with salt and pepper.