Beans
Ingredients
Directions
Prepare the beans
String and remove ends of beans.
Blanch beans in boiling water for 5 minutes, then dip in cold water.
Cut beans into 1- or 2-inch pieces and pack closely in jars.
Add brine and seal
Add 1 teaspoon of salt to each quart jar.
Fill the jars with cold boiled water.
Adjust rubbers and tops.
Sterilize
Sterilize for 23 hours.
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
- Beans
- The main food being preserved; processing sets its final texture and keeping quality.
- Coarse sea salt
- Draws moisture out of the beans and helps inhibit spoilage microbes during storage.
The step that matters
Blanch the beans for 5 minutes, then cool them in cold water. Brief boiling heat inactivates enzymes that would otherwise break down colour, flavour and texture during storage. Cooling promptly stops the cooking so the beans stay crisp-tender.
“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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