String Beans
Ingredients
Directions
Prepare the beans
Pick young, tender string beans about 2 inches long and ½ inch thick.
Wash the beans in cold water to remove grit and string from both ends.
Cut the beans into 1 to 1½ inch pieces, or leave the smallest ones whole.
Pack and can
Blanch the prepared beans in boiling water for 2 minutes.
Pack the beans into cans.
Fill the cans with hot brine.
Cap the cans.
Tip the cans.
Process for 40 minutes at 240°F (115°C) for No. 2 cans.
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
- Fresh string beans
- Provide the main vegetable, whose tenderness and firmness shape the final texture.
- Hot brine (1½% salt solution)
- Seasons the beans and helps carry flavour through the sealed can.
The step that matters
Process for 40 minutes at 240°F (115°C) for No. 2 cans.. Low-acid vegetables like string beans must be heated to this temperature for long enough to destroy harmful spores. Shorter or cooler processing can leave the sealed can unsafe.
“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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