Stringed Beans
Ingredients
Directions
Prepare the beans
Remove the strings from the beans.
Leave them whole or cut them into 1-inch lengths if preferred.
Wash the beans in cold water.
Pack and process
Fill sterilized jars with the beans.
Place the filled jars into a steam cooker and add lukewarm water.
Cover and heat the jars gradually.
Fill each jar to overflowing with boiling water.
Cover and cook until the beans are tender.
Adjust the rubbers and add 1 teaspoon of salt per quart.
Set the lids in place and cook again for 20 minutes.
Store in a dark place.
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
- Form the main body of the dish, becoming tender during the long cooking.
- Coarse sea salt
- Seasons the beans and helps preserve them in the jar.
The step that matters
Heat the jars gradually. Raising the temperature slowly helps prevent the glass jars from cracking, and it lets the beans heat evenly before the longer cooking begins.
“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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