String Beans
Ingredients
Directions
Prepare the beans
Select small, young string beans, about ¼ inch thick.
Wash the beans in cold water to remove grit.
String the beans from both ends and cut into 1 to 1.5 inch pieces.
Blanch the beans in boiling water for 2 minutes or until tender.
Pack and process
Pack the beans into cans, fill with 1.5% brine.
Process No. 2 cans for 40 minutes at 240°F (115°C) or 60 minutes at 212°F (100°C).
Process No. 10 cans for 2 hours at 212°F (100°C).
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 texture and body of the canned product.
- 1.5% brine
- Seasons the beans and fills the cans, carrying salt through the beans as they sit.
The step that matters
Process for the full time at the correct temperature. Canned green beans are low-acid, so they must be heated long enough at a high enough temperature to destroy spoilage and pathogenic microorganisms. Shortened or cooler processing can leave the sealed contents unsafe, while the correct time and temperature for the can size keeps them safe for storage.
“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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