String Beans
Ingredients
Directions
Prepare
Wash the beans and break them into 1 to 2-inch pieces.
Blanch the beans in boiling water for 5 minutes.
Pack and process
Cool the beans and pack them into cans or jars.
Add enough 2% brine to cover the beans.
Process the cans or jars in a boiling water bath for 40-50 minutes for tin cans and 25-30 minutes for glass jars.
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 pod stringless beans
- Provide the main vegetable body that softens and holds its texture after processing.
- Coarse sea salt
- Seasons the beans and helps flavour the brine that surrounds them in the jar.
The step that matters
Process in a boiling water bath for the full time. Green beans are low-acid, so the jars must reach a full boiling water bath for the stated time to destroy spoilage microbes and keep the sealed contents safe. Cutting the time risks under-processing and spoilage.
“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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