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Wax Beans (canned)

Wax beans (yellow beans) are boiled 4 min in salted water (10 g/l), cooled, packed in jars with cold brine (1 l water, 10 g salt) and sterilized 60 minutes at 100 °C for home canning.

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

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About the dish

Wax beans are yellow beans that were widely grown in the garden. Erken recommends canning over salting or drying. From the chapter "Vegetables, canned" in Stor kokebok (1914).

How to make it

  1. 1

    Boil the beans

    Boil the beans for 4 minutes in boiling, salted water with 10 g salt per liter.

  2. 2

    Cool

    Cool the beans in cold water.

  3. 3

    Pack in jars

    Place the beans in jars or crocks and pour over cold, boiled brine made of 1 liter water and 10 g salt.

  4. 4

    Sterilize

    Sterilize at 100 °C (210 °F) for 60 minutes.

Changes from the original

The ingredient list is set up with modern units; the method is divided into steps.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 609) → 1949 (korrekturlest, s. 734)~42% av teksten endretfjernetlagt til
Den bedste maate at beste måte å opbevare voksbønner paa på er at å koke dem hermetisk. De kokes i 4 minutter i kokende, saltet vand — 10 gr. salt til 1 1. vand liter vann —, avkjøles derpaa derpå i koldt vand, lægges vann, legges i glas glass eller krukker, og følgende kokte, kolde lake heldes helles over dem: 1 1. vand, liter vann, 10 gr. salt. Steriliseres ved 100° C. 100°C. i 60 minutter. Omsteriliseres.

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Frequently asked questions

How long should the wax beans be blanched before canning?
They are boiled for 4 minutes in boiling, salted water (10 g salt per liter of water) and then cooled in cold water.
How is the brine made?
The brine consists of 1 liter water and 10 g salt. It is boiled and cooled completely before being poured over the beans in jars or crocks.
How long and at what temperature are the jars sterilized?
At 100 °C for 60 minutes. With blanching and cooling, the total time comes to around 95 minutes.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (Great Cookbook) of 1914, page 609, which recommends canning as the best way to store wax beans.

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