Name: String Beans
Ingredients: one teaspoon salt to one quart water; five min- utes

String Beans

String beans are prepared by soaking in salted water, scalding, and canning in jars.

From an old cookbook · modernised transcription

By Mary Elizabeth Lyles Wilson (1860–1924) · From a historical cookbook (Internet Archive) · 2 ingredients

String Beans

Ingredients

one teaspoon salt to one quart water
five min- utes

Directions

Prepare

Soak string beans in cold salt water (1 teaspoon salt per quart water). Let stand fifteen minutes, restringing if necessary. Beans may be broken or kept whole.
Tie beans in a cheesecloth bag, scald in boiling water for five minutes, then plunge into cold water to handle.

Pack and seal

Pack jars tight, fill with clear cold water, put on rubbers, seal well and cook as tomatoes for fifty-five minutes.

Other vegetables

The same process can be used to can lima beans, peas, succotash and okra.

By Mary Elizabeth Lyles Wilson (1860–1924). 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. See the original page.