To Preserve Kidney Beans
Ingredients
Directions
Prepare
Blanch the kidney beans in salted water.
Refresh them in cold water and drain dry.
Jar
Arrange the beans in jars.
Cover with strong cold pickle and 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 and absorb the flavour of the pickle.
- Strong cold pickle
- Provides acidity that helps keep the beans safe and gives them a sharp flavour.
- Oil
- Forms a layer over the beans that seals out air and helps preserve them.
The step that matters
Seal the jars tightly. Air trapped in or around the beans can allow spoilage. A complete seal under the pickle and oil keeps the contents covered and protected during 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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