The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years, 2nd ed. / A work published by the order of the French minister of the interior, on the report of the Board of arts and manufactures

Chapter 22: § XVIII. Windsor Beans. (Petites fèves de marais.)

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About This Book

A practical manual that presents a systematic method for preserving animal and vegetable foods for extended periods by combining controlled heating, container selection, and airtight sealing. It supplies detailed descriptions of workshops, vessels, bottles, corks, and the tools and techniques for securing and testing closures. The text offers step-by-step procedures and recipes covering meats, broths, eggs, dairy, a wide range of vegetables and fruits, juices, syrups, jams, and related preparations. It also explains how preserved items are later used in soups, jellies, and other dishes and discusses practical considerations for household and naval provisioning. The work closes with certificates, reports, and observations assessing the process and its practical benefits.

§ XVIII.
Windsor Beans.
(Petites fèves de marais.)

Neither the feverole (the small dried bean) nor the julienne, which resembles it, are fit to be preserved. I make use of the genuine Windsor, or broad bean, which is of the thickness and breadth of the thumb, when ripe. I gather it very small, about the size of the end of the little finger, in order to preserve it with its skin. As the skin becomes brown when in contact with the air, I take the precaution of putting the beans in bottles as soon as shelled. When the bottles are full, the beans having been shaken down gently on the stool, and in that way the vacancies in the bottle having been filled up, I add to each bottle a little bunch of savory; I cork them quickly in order to give them one hour’s boiling in the water-bath. When this vegetable has been quickly gathered, prepared and preserved, it has a white, greenish colour; on the contrary, when the operation has been tardy, it becomes brown and hard.