Windsor Beans
Ingredients
Directions
Prepare the beans
Gather small Windsor beans and shell them immediately.
Bottle and seal
Fill bottles with the shelled beans, shaking gently to remove air pockets.
Add a small bunch of savory to each bottle.
Cork the bottles tightly and place them in a water-bath.
Cook and cool
Boil the bottles in the water-bath for one hour.
Remove from the water-bath and let cool.
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
- Windsor beans
- Form the main body of the preserve, providing the bulk and texture of the finished bottled beans.
- Savory
- Adds a herbal aroma to the beans as they sit in the bottle.
The step that matters
Shaking the beans to remove air pockets. Air trapped between the beans can spoil the preserve during storage, so shaking gently helps the beans pack evenly and lets air escape before the bottles are corked and heated.
“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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