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Stringed Beans

Stringed beans are preserved whole or cut, salted, and cooked in jars for storage.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Stringed Beans

Ingredients

Directions

Prepare the beans

  1. Remove the strings from the beans and leave them whole or cut them into 1-inch lengths.

  2. Wash the beans in cold water.

  3. Fill sterilized jars with the beans.

Process the jars

  1. Place the jars in a steam cooker and add lukewarm water.

  2. Cover and heat the jars gradually.

  3. Fill each jar to overflowing with boiling water.

  4. Cover and cook until the beans are tender.

  5. Adjust the rubbers and add 1 teaspoon of salt per quart.

  6. Set the lids in place and cook for another 20 minutes.

  7. Store the jars in a dark place.

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

String beans
Form the main body of the preserve, becoming tender during the long steam cooking.
Coarse sea salt
Seasons the beans and adds flavor to the preserved vegetables.

The step that matters

Heating the jars gradually. Sudden temperature changes can crack glass jars, and the beans must be heated evenly to reach a safe, tender state throughout the jar.

“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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