Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-06-20

Copyright. 1919. by Mrs. NJ. a. Wilson.)
The string, wax and butter beans
% sHd BY Wnen ha nfyp
settlers came to this country they
found the Indians cultivating these
vegetables. and one of their dishes
made from these vegetables is known
az succotaSn.
String beans, snap beans and French
kidney. navy and marrow beans. Va
rious methods are used 10 conserve
these beans in their green state for
winter consumption. namely canning.
as the stringless green r"an Is the
extra small string bean. Only young,
Lender ana strict!y iresn beans aMuu.,t
Important that these beans be freshly
picked from the garden.
III you intend purchasing these beans
they must be freshly picked and not
over six hours in transit. Beans will
develop tho same trouble as peas.
and for this reason they must be kept
cool and in a place where the air will
CIRCULATE freely among them.
70 prevent failure be sure the beans
are spread out SO that the air has free
play over them In cool, shady place.
10 not keep this vegetable a minute
In the Kitchen.
Swiss style.
TO prepare the beans string and cut
the length OF the bean. and then place
In chcesecioth and plunge into boiling
water FOR ten minutes. Remove. and
then place under cold running water.
spread in q thin layer 20 cool while
Milling rapidly into the jars. Then fill
the Jar to overnowinY with boiling
10 sach quart Of water. Adjust the
rubber and lid. and partially tighten
the ia Place IN no, water bath
move and fasten the lid securely. In
yer, TO test for leaks. and place In a
cool room TO cool. Store in cool, dry
When preparing the beans for can
ming. II all thc small beans are kept
in a separate pile, they may be canned
whole for salads.
To Can Small Benn.
Stem the beans, do not cut. Place
In chcesccloth and plunge into boiling
water Tor ten minutes. Then place in
Goid running water. Pack into Jars.
ana then process as for beans.
Here is another style OF packing
either green; string or wax beans:
string and stem the beans, and then
Gu, into four picccs. Place in cheese
cloth and plunge into pan OF boiling
Water ior ten minutes Remove, and
place IN fresh running water for one
minute. Then spread in a thin layer.
lack into Jars al once and cover with
boiiing water containing one teaspoon
OF salt TO each quart OF water. pro
cess as given In first recipe.
TO Salt String Denns.
Select fresh beans Of medium size
and wash in plenty OF water DO not
stem or string. Spread on cheescclot n
10 dry. Line Lar re crock with cheese
cloih and then place a onc-!nch layer
OF sale in the bottom o, the crock
Then put layer OF beans. then one
quarter inch layer Of salt. Repeat un-
u! IN. crock is filed TO within two
inches OF top. Place one-inch layer OF
salt on top; Of last layer of beans. then
gather tha chccscc!oth together and
cover the ebeans. Put large plate
on top and weigh down with a heavy
stone These beans viii keep ali win
ter II placed in "a cool place. They
would need 10 be watched occasionally
10 see that the brine does not evapor-
ate and leave the crock dry. The late
the early ones
To use remove the required amount
OF beans. Wash in warm water 10
remove the salt, and ;hcn stem and
string. Cut and place in saucepan
and cover with boiling water Cook
Tor ten minutes. Place under fresh
running water for a few minutes and
then return 10 the saucepan, and cover