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Green Beans II

Green beans (about 200 g) are stringed, washed, given a quick boil, packed in jars with hot salted water (2 l water, 50 g salt) and sterilized 60 minutes at 100 degrees C in a water bath.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 609 (falt i det fri)

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About the dish

Green beans are long-podded beans. The recipe ends the page in the chapter "Grønsaker, hermetiske" (preserved vegetables) in Stor kokebok (1914) and continues on the next page.

How to make it

  1. 1

    Clean the beans

    String the beans and wash them well.

  2. 2

    Bring to a boil

    Give the beans a quick boil in boiling water.

  3. 3

    Pack in jars

    Put the beans in jars or glasses and pour over the hot, boiled, salted water.

  4. 4

    Sterilize

    Seal the jars airtight, place them in a hot-water bath and sterilize 60 minutes at 100 degrees C.

Changes from the original

The amount "Bønner, ca. 200" is interpreted as 200 grams. Ingredient list set up with modern units; the method divided into steps.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 734) → 1914 (proofread, p. 609)~51% of the text changedremovedadded
Bønner, ca. 200 gr., gr. 2 liter vann, l. vand 50 gr. salt. Bønnene Bønnerne strengles, vaskes, gis gives et opkok i kokende vann, legges vand, lægges i krukker eller glass, påhelles glas, paaheldes det varme, kokte, saltede vann. Krukkene vand. Krukkerne lukkes hermetisk, settes sættes i varmtvannsbad varmtvandsbad og steriliseres 60 minutter ved 100°C. Omsteriliseres. 100°.

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Frequently asked questions

How long should the jars be sterilized?
60 minutes in a hot-water bath at 100 degrees C, after the jars are sealed airtight.
How strong should the brine be?
50 grams of salt to 2 liters of water. The water is boiled with the salt and poured hot over the beans.
Must the beans be pre-treated?
Yes - they are stringed (the thread is removed), washed and given a quick boil in boiling water before being put in jars or glasses.
Where does the recipe come from?
From Henriette Schonberg Erken's Stor kokebok from 1914, page 609, in the chapter on preserved vegetables.

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