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String Beans, Preserved in Cans

This recipe preserves string beans in canned jars by layering, covering with cooled salted water, and processing in a hot water bath.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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String Beans, Preserved in Cans

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare and pack

  1. Prepare the beans as in recipe No. 157.

  2. Arrange the dried beans in layers in tin cans.

Cover and seal

  1. Boil lightly salted water.

  2. Let the water cool.

  3. Cover the beans with the cooled water.

  4. Seal the cans.

Process

  1. Boil the sealed cans in a hot water bath at 400°F (200°C) for 1 hour and 15 minutes.

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
The main vegetable, providing the bulk and firm-tender texture of the finished canned beans.
Water
Fills the cans around the beans, carrying the salt and conducting heat during the long process.

The step that matters

Boil the sealed cans in a hot water bath. The sealed cans must be heated long enough for the heat to reach the beans throughout. This long heat treatment kills microorganisms and softens the beans, so a shorter or cooler process can leave a spoilage risk.

“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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