String Beans
Ingredients
Directions
Prepare
Wash the beans and break them into 1 to 1.5 inch pieces.
Blanch the beans in boiling water for 5 minutes.
Pack and process
Cool the beans and pack them into cans.
Add enough 2% brine to cover the beans.
Process the cans in a boiling-water bath for 40-50 minutes at 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
- Green pod stringless beans
- The main vegetable, whose texture softens during blanching and holds its shape through processing.
- Brine
- Salted liquid that seasons the beans and fills the gaps so they stay submerged in the can.
The step that matters
Processing in the boiling-water bath. Processing for the full time at the stated temperature heats the sealed cans enough to destroy spoilage microbes. Shorter processing can leave them alive, which risks spoilage and foodborne illness in stored beans.
“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.
More string beans recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.