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Canned String Beans

Canned string beans are preserved by boiling in salted water and sealing in jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Canned String Beans

Ingredients

Directions

Prepare the beans

  1. Wash and string the beans.

  2. Break them into pieces.

  3. Boil in salted water for 5 minutes.

  4. Drain well.

Pack the jars

  1. Pack the beans closely in glass sealing jars.

  2. Fill the jars with the boiling water.

  3. Let out any bubbles.

  4. Seal the jars almost tight to prevent breakage during boiling.

  5. Tie a strip of cloth around each jar for safety and ease of lifting.

Process and seal

  1. Place the jars in a large pot and cover with water.

  2. Boil for 2 hours.

  3. Remove one jar at a time.

  4. Seal immediately without opening.

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.

Explore the science

What each ingredient does

String beans
Make up the entire product, so their packing and tenderness determine the final texture.

The step that matters

Boil the jars for 2 hours. The long boil in the water bath heats the beans throughout to kill microbes and keep the jars safe to store. Keeping the jars covered with water ensures even heating.

“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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