Canning String Beans

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Cut off both ends of the beans, string them carefully and cut or break into small pieces, crosswise or lengthwise, let cook up thoroughly in boiling salted water (1 teaspoon salt to 1 quart water). Drain. Pour fresh boiling salted water over the beans, let boil until tender but not soft, pack beans in hot sterilized jars, fill to overflowing with the boiling water in which the beans were last cooked, adjust rubber and cover and seal air-tight.