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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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 609) → Modernised~83% of the text changedremovedadded
Den bedste maate at opbevare 1 kg voksbønner paa er at koke dem hermetisk. De kokes i (ferske, rensede). 1 l vann (til koking). 10 g salt (per liter vann). 1 l vann (til lake). 10 g salt (til laken). Kok bønnene 4 minutter i kokende, saltet vand — vann med 10 gr. g salt til 1 1. vand —, avkjøles derpaa per liter.. Avkjøl bønnene i koldt vand, lægges kaldt vann.. Legg bønnene i glas glass eller krukker, krukker og følgende kokte, kolde lake heldes hell over dem: kokt, kald lake av 1 1. vand, liter vann og 10 gr. salt. Steriliseres g salt.. Steriliser ved 100° C. 100 °C i 60 minutter.

Note on Modernised

Ingrediensliste satt opp med moderne enheter; fremgangsmåten delt i trinn.

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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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