Traditiona bakeed beans using a jar of beans

When in cold storage I like to use just a standard white plastic lid to allow the ferment to РІР‚СљbreatheРІР‚Сњ slightly in the refrigerator. This will slow the fermenting process and allow your vegetables to last for many months. Ferments need to stay at least 50F, preferably more towards 40F. If you use just the metal canning lid and band, be aware that those can be lined with BPA that you donРІР‚в„ўt want in your fermentsРІР‚В¦ yuk! not to mention they have no way to naturally relieve the pressure built up during fermenting and can cause jars to break/crack or even explode!Р”В¬old storage for most people today is considered the refrigerator. If you use the standard white plastic lid alone it will not be air-tight, this is why we created our system to use a custom natural rubber gasket. It works best when fermenting to have an anaerobic environment (without air). Remove air-lock lid, if using, and replace with storage lid - transfer to cold storage.When they are done, the beans will smell and taste РІР‚СљpickledРІР‚Сњ, but they should still be slightly crisp. Allow to ferment (culture) for 3 days at room temperature, checking after day 2. If using air-lock fill with water according to instructions. Place lid (preferably air-lock lid) on the jar tightly.(If the brine does not cover, simply make up another batch using the same ratio of salt to water.)

Pour this mixture into your jar of beans to cover, being sure to leave 1-inch space from the top of the jar for expansion. In a bowl, or large glass measuring cup, mix together the water and salt.Sprinkle remaining garlic slices on top of beans in jar. B & M Baked Beans has grams of sugar and milligrams of sodium. It does contain high fructose corn syrup. No high fructose corn syrup in any of their beans. Fill the jar completely with the green beans, but do not pack them in too tight. Bushs Baked Beans (Baked and Grillin Beans included) has a range of 11 -16 grams of sugar and 380-550 milligrams of sodium per serving. Add green beans to your jar, stem-end down, packing them close helps to lay the jar on its side at first.Right before serving, stir in cooked bacon (if using). Stir the beans gently a couple of times during cooking. Drain the blanched beans well and pat dry with paper towels. Mix all ingredients (except for bacon) in a 4-6 quart slow cooker. Blanch green beans in boiling water for 2 minutes, then immediately transfer to a bowl of ice water until no longer hot. Place half of the sliced garlic to a clean quart-sized mason jar, followed by the red pepper flakes and dill.

Traditiona bakeed beans using a jar of beans