Canning String Beans
Ingredients
Directions
Prepare the beans
Break the string beans into pieces, using only the tender pods.
If some pods are too old, shell them and add to the tender pods.
Wash the beans thoroughly and fill tin cans with them, pouring in cold water until the cans are full.
Seal and boil
Ensure the lids fit snugly and tightly, then place the cans in a vessel of cold water, covering two-thirds of the cans.
Boil the cans for three hours.
Remove the cans and seal with sealing wax.
Weigh the cans down until they are cold.
Alternatively, boil the beans until tender, fill the cans, and pour boiling water over them until full, then seal.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Tender string beans
- Form the main body of the canned product, providing the texture and flavour once cooked through.
- Cold water
- Fills the cans and surrounds them in the bath, carrying heat evenly around the contents.
The step that matters
Boil the cans for three hours. The beans must be heated long enough to be fully cooked and sterilised inside sealed cans. Too short a boil can leave the contents unsafe to store, so the cans should be fully covered and kept boiling for the whole time.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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