Tender string beans. Red peppers. Cider vinegar. Salted water.
String and break young and tender beans, boil with a tiny piece of red pepper in boiling salted water for twenty minutes, and can in sterilized cans. Fill the cans with the beans and the water in which they were cooked, add to each can one tablespoonful of cider vinegar, and seal.
Another Method: Break string beans into pieces and pour over them a brine strong enough to float an egg. When wanted, dip out the required quantity and freshen in several waters before cooking.
Beans or peas. Salt.
What is called the three-day method is the most reliable process for these vegetables. Peas especially are sometimes difficult to can successfully owing to certain bacteria which are not killed by one cooking, and which do not develop immediately.
This three-day method consists of boiling the vegetables in the cans for one hour on three successive days, allowing them to stand in the cans, with covers tightened, for twenty-four hours between each cooking.
While boiling, the covers should be loosened a little to let out the steam and prevent bursting of the cans.
This successive boiling and standing causes all possible bacteria to germinate and be killed in the final cooking.
The vegetables are washed and packed into the cans, a weak brine poured over them to fill the cans, then the rubbers are adjusted and the covers put on loosely, the cans set on a wooden rack in the bottom of a wash-boiler, cool water poured in to come one-half way up the cans, the boiler cover put on and cooking started. The boiling should continue for one hour after it has fully started.
The can covers should be tightened when the cans are left to cool in order to prevent possible access of other ferments that may be floating in the air.