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Beans, Garden, Preserved

Preserved garden beans are fresh beans sealed with herbs and processed in a bain‑marie.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Beans, Garden, Preserved

Ingredients

Directions

Prepare

  1. Shell the beans when they are about ½ inch long.

  2. Blanch the beans briefly in boiling water.

Bottle

  1. Place the beans into bottles with a bunch of savory herbs in each.

  2. Seal the bottles tightly.

Process

  1. Process in a bain‑marie for 1.5 hours if not in their coats, or 1 hour if preserving in their coats.

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

Fresh garden beans
The main ingredient, which becomes tender and holds its shape through the preserving process.
Savory herbs
Adds aroma to the beans as they rest in the sealed bottles.

The step that matters

Processing in the bain‑marie. The bottles must be heated for the full stated time so heat reaches the centre of the beans and destroys spoilage microbes. Shorter processing leaves the beans at risk of spoiling in 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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