To Preserve Kidney Beans
Ingredients
Directions
Prepare the beans
Blanch the kidney beans in salted water.
Refresh them in cold water and drain dry.
Jar and seal
Arrange the beans in jars.
Cover with strong cold pickle and add ½ inch of oil.
Seal the jars tightly.
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
- Kidney beans
- Form the main body of the preserve, keeping their firm texture as the star of the jar.
- Strong cold pickle
- Brine that preserves the beans through acidity and salt, keeping them from spoiling.
- Oil
- Forms a layer over the pickle that helps seal the jar from air.
The step that matters
Seal the jars tightly. Air trapped in or reaching the jar can allow spoilage. A complete seal with the pickle and oil fully covering the beans helps keep the contents safe and stable over storage.
“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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