Canning Beans
From Selection and preparation of food, 1907
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
91Calories
4 gProtein
17 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories91 kcal
Protein4.5 g
Carbohydrates17 g
Fiber6.8 g
Sugars5.3 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2333 mg
Potassium658 mg
Calcium92 mg
Iron1.5 mg
Magnesium64 mg
Phosphorus93 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K100 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.7 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water203 g
As published
This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 19. The excerpt below is the record exactly as published.
Canning Beans. Prepare green beans (f lb for pint jar) by washing well and removing the tips of the pods and the strings. Break into pieces about J inch in length. Place in wire basket and boil for 5 minutes. Drain. Place in jars, to within 1 inch of top. Add .} tsp salt and till jar with hot water. Screw the covers down tight. Steam 5 to o hours, according to the age of beans. Let stand in steamer until cool. Experiment 102. Canning Com. Select perfect corn, free from silk, and cut from the cob. Pack firmly into jars to within 1 inch of top. add ■\ tsp salt,
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