Canned String Beans
Ingredients
Directions
Prepare
Gather fresh string beans and pack them into jars, filling to the neck (not the top).
Add 1 teaspoon of salt to each quart jar and fill to the brim with cold water.
Seal the jars without rubber.
Boil
Boil the jars for three hours (four hours for two-quart jars).
Remove jars one at a time from the boiler.
Finish
Fill to the brim with boiling water.
Put on new rubber and seal.
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
- Fresh string beans
- The vegetable being preserved; long boiling softens its texture for storage.
The step that matters
Boiling for the full time. Green beans are low in acid, so the long boil is what heats the contents enough to make them safe to store. Cutting the time short leaves the process incomplete.
“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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