Canned Beans
Ingredients
Directions
Prepare the beans
Remove strings and tips from the beans and cut them as desired.
Blanch the beans for 5 minutes, then dip them in cold water.
Pack the jars
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 2.5 hours for quart jars.
Put on sterilized rubber seals, fill jars to overflowing with boiling water, and seal.
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
- Provide the main body of the dish, and they soften during blanching and steaming.
- Coarse sea salt
- Seasons the beans and adds flavor to the preserved contents.
The step that matters
Steam and seal. Jars must be sealed correctly and processed for the full time. Under-processing lets microbes survive in low-acid vegetables, so the seal and steaming duration both protect safety.
“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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