Canned Beans
Ingredients
Directions
Prepare
Remove strings and tips from the beans and cut them as desired.
Blanch the beans in boiling water for 5 minutes.
Dip the beans in cold water.
Pack and season
Pack the beans tightly in sterile jars.
Add 1 tablespoon of coarse sea salt to each quart jar.
Fill the jars with boiled and cooled water.
Steam and seal
Adjust the tops and steam for 2 hours for pint jars or 3 hours for quart jars.
Put on sterilized rubber seals.
Fill jars to overflowing with boiling water.
Seal the jars.
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
- Beans
- The main ingredient, which softens during blanching and steaming to stay tender in the jar.
The step that matters
Steaming for the full time. The beans must be heated long enough for the heat to reach the centre of each jar, killing spoilage microbes and allowing a proper seal to form as the jar cools.
“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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