Beans, String
Ingredients
Directions
Prepare the beans
Select tender and fresh beans, string them, and cut into 2-inch lengths.
Blanch the beans in boiling water for 3 to 5 minutes or in live steam for 5 to 10 minutes.
Drain the beans well and pack them immediately into hot glass jars or tin cans.
Add liquid and process
Add boiling water to cover the beans and 1 teaspoon of salt per quart.
Stir to remove all air bubbles.
Process under 10 pounds steam pressure for 40 to 50 minutes.
Remove the jars from the canner and seal immediately.
For tin cans, plunge them into cold water to cool quickly.
Store
Store the sealed jars in a dark, dry, cool place.
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
- Green string beans or wax beans
- Form the main body of the dish, becoming tender during blanching and processing.
- Coarse sea salt
- Seasons the beans and their cooking liquid, adding flavor throughout the jar.
The step that matters
Stir to remove all air bubbles. Trapped air pockets can keep parts of the beans from contacting the liquid and can affect heat transfer and seal quality, so the jar should be fully filled and de-aerated before processing.
“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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