Stringed Beans
Ingredients
Directions
Prepare the beans
Remove strings from beans; leave whole or cut into 1‑inch lengths if preferred.
Wash beans in cold water.
Fill sterilized jars with beans.
Heat the jars
Place filled jars into a steam cooker and add lukewarm water.
Cover and heat jars gradually.
Fill each jar to overflowing with boiling water.
Cover and cook until beans are tender.
Seal and store
Adjust the rubber seals and add 1 teaspoon salt per quart.
Set lids in place and cook again for 20 minutes.
Store in a dark 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
- String beans
- Form the bulk of the dish and become tender as they cook.
The step that matters
Cover and heat jars gradually. Heating gradually reduces thermal shock, which can crack glass jars. Gentle heating also lets the beans soften evenly without the jars breaking or losing their seal.
“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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