Canning String Beans
Ingredients
Directions
Prepare the jars
Pick over and wash the beans.
String the beans and arrange them in jars.
Fill the jars with salted water.
Process and seal
Place in a canner and boil for one hour, then seal.
Sterilize the jar tops by boiling them in cold water until the beans are done.
Stand the jars on a dry folded towel while pouring in the hot water to prevent breakage.
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
- Make up the whole product and supply the texture of the finished beans.
The step that matters
Boil for the full hour in the canner. Beans are low-acid, so they need sustained heat to destroy spoilage microbes, including botulinum spores. Boiling for less time than specified can leave the sealed jars unsafe.
“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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