Sweet and Sour Green Beans with Bacon Recipe - These Old Cookbooks (2024)

FAQs

How does Julia Child cook green beans? ›

Pour 4 quarts of water and 2 Tbsp salt into a Dutch oven or large pot and bring to a boil. Add green beans and cook until soft and slightly overdone but not mushy, about 9 minutes. Drain green beans into a colander and rinse with cold water to stop the cooking. Set aside to drain and dry.

After processing, jars do not cool quickly enough. Allow at least 1 inch between jars when setting on the counter for air to circulate between jars. Slow cooling may cause flat-sour spoilage where the food smells like vinegar.

Canned green beans are already cooked. You only need to heat them and serve. Since they are very tender you should choose a fast reheating method. Melting a little butter in a saute pan until hot and tossing the drained beans in the butter will work.

This is an example of creating your own recipe can be a dangerous practice. While bacon and green beans are both low-acid foods, there are no processing recommendations for canning bacon. Therefore, can the beans by themselves. Then when ready to eat the beans, add the bacon just before serving.

Add green beans to pan and sauté over medium heat for 2 minutes, stirring frequently. Add boiling water to pan and cover. Cook for about 15 minutes, just until beans are tender. Add vinegar, butter and salt and pepper and stir.

Food is safe to eat. White sediment on bottom of jars Starch from food settling out.

There are several reasons. First, the beans may be too mature which makes them too starchy. The starch settles out of the food during canning. Second, minerals in hard water can give a cloudy appearance.

The following are problems that are frequently encountered that cause canned beans to spoil. Beans were not clean when put into the jars. Soil that clings to the bean contains bacteria that can cause spoilage.

Brighten with citrus: As soon as the green beans are cooked and seasoned, squeeze over a bit of fresh lemon, lime or even orange juice. The citrus will brighten the overall taste beautifully. You could also grate the citrus and sprinkle the zest in with your seasonings.

Empty both cans in to a medium sauce pan and add onions, bacon bits, salt and pepper. Cover and cook on medium heat for about 10 minutes. The trick is to let it bubble and DO NOT take the lid off. The bacon bits and onions soften and enhance the flavor of the beans.

What happens if you don't rinse canned beans? ›

"If you rinse your beans thoroughly, you will have a consistently flavored product, but if you do not rinse them, different amounts of salt will remain in the dish each time you cook it, and it will be hard to cook consistently," he says.

Because baked beans are traditionally made with some form of pork. You could use pork belly, bacon, or what we in the South called “side meat”. The pork adds a bit of smokiness and meatiness to your beans. Otherwise, they fall a little flat.

The pounds-to-quart canning ratio is approximately 2 to 1. A bushel weighs 30 pounds and yields 12 to 20 quarts. An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints (4 1/2 quarts).

Julia Child revolutionized American cuisine through her French cooking school, award-winning cookbooks, and world-renowned television programs by presenting an approachable version of sophisticated French cooking to her eager audience for four decades.

Put a pan of salted water on to boil. Meanwhile, trim the the beans. Once the water is boiling, steam or boil the beans until tender. Drain well, then tip the cooked beans into the bowl with your dressing and toss everything together, making sure all the beans get coated.

Mastering the Art of French Cooking. Julia's love for French cuisine became evident as she immersed herself in the French culinary world. She teamed up with two French women, Simone Beck and Louisette Bertholle, to write a cookbook aimed at teaching American audiences the intricacies of French cooking.

In doing a little research, America's Test Kitchen recommends adding some baking soda to the boiling liquid to help the beans tenderize faster, as well as absorb more flavor.