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French Beans

A preserved green bean dish made by boiling, cooling, and canning with salt and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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French Beans

Ingredients

Directions

Prepare the beans

  1. Choose young, tender French beans with small inside beans.

  2. Cut off both ends and wash the beans.

Blanch

  1. Boil a large pot of water.

  2. Add the beans in batches to maintain boiling.

  3. Cook for 5 to 10 minutes until they begin to soften.

  4. Drain the beans.

  5. Pour cold water over them.

Jar and sterilize

  1. Pack the beans tightly into sterilized jars.

  2. Add coarse sea salt and water to the jars.

  3. Sterilize the jars for 80 minutes for young beans or 90 minutes for older beans.

Recipe from a historical cookbook (Internet Archive).

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

Young tender french beans
Provide the main body of the dish, and their youth keeps them tender through the process.

“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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