Canned Beans.

—Fresh, green beans used for canning purposes are generally preserved in the pod and not shelled, as is the case with the pea. The raw material should be selected with the same care as that which attends the selection of other vegetable products intended for preserving purposes. If the pods are small they may be placed whole in the can. Sometimes they are cut into small lengths in order to fit better in the package. As in the case of peas, the interstices between the particles of beans are filled by the addition of a sufficient quantity of brine of the proper strength to fill the can to the top. The process of sterilization is the same as that for other vegetable substances. Cooked beans are also preserved by canning and are often improperly called baked beans.

Composition of Typical Samples of Canned Beans.

—The composition of typical samples of canned beans is shown in the following table:

Substance.Water.Fat.Fiber.Starch
and
Sugar.
Protein.Ash.Salt.
Per-
cent.
Per-
cent.
Per-
cent.
Per-
cent.
Per-
cent.
Per-
cent.
Per-
cent.
String beans,94.33 .06 .51 3.03 .921.16 .80
Unstringed beans,93.91 .07 .58 2.911.141.40 .92
Lima beans,79.68 .301.1613.244.001.62 .77
Canned baked beans,67.193.182.4617.887.142.151.03

As in the case of peas it is noticed that the beans in the hull are not a particularly nutritious vegetable in proportion to the quantity consumed and that the protein is the most valuable constituent in the dry matter.

Adulteration of Canned Beans.

—The same adulterations may be found in canned beans as in canned peas. No additional remarks, therefore, are needed on this point.

Both canned peas and beans form condimental, palatable, wholesome, and desirable forms of these leguminous vegetables. The great cheapness with which they can be grown and the improved method of canning make it possible to produce these articles of food in quantities, and for a price which bring them within the reach of those even in the most humble circumstances.