To Can Beans
Ingredients
Directions
Prepare
Cut the tender beans into small pieces.
Fill the cans with the beans and add water until full.
Seal and boil
Put the tops on the cans and screw them tight.
Place the cans in boiling water and boil for three hours.
Cool and check
Let the cans remain in the water until cold.
Examine the cans to ensure they are perfectly tight.
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
- Tender beans
- Forms the food itself, providing the bulk and texture of the canned product.
The step that matters
Make sure each can is perfectly tight. A seal that is not airtight lets air and microbes in after processing, so the contents can spoil. Checking the seal after cooling confirms the can has stayed closed.
“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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