Canned String Beans
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United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Snip the ends from the beans and remove strings if present.
- Leave the beans whole or pile a quantity together, and cut them in inch or half-inch lengths straight across the pods or diagonally as desired;
- wash in cold water, then use to fill clean jars, shaking down meanwhile.
- Set the filled jars into the steam cooker or other appliance, the covers beside them.
- Put lukewarm water into the cooker or canner, cover, and let the jars heat gradually while the water outside comes to the boiling point.
- Fill each jar to overflow with boiling water;
- cover the receptacle and let cook undisturbed until the beans are tender.
- The time will vary from one to two hours;
- adjust the rubber rings, add a teaspoonful of salt to each quart jar and fill to overflow with boiling water;
- set the sterilized covers in place and let cook about fifteen minutes.
- Fasten the covers secure and remove the cans to a board, out of all drafts.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife