Canning and Freezing Green Beans, Questions & Answers
From
time to time I get interesting questions from visitors about how to freeze and
can green beans. Some are people with experience who have something new happen
during the process, and some have never frozen or canned fresh green beans before.
Since some of you may have the same questions I decided that I'd post these questions and answers here. Hopefully it will help you.
I
am far from an expert when it comes to this subject, so when I am not certain
about the answer to a question I go to "experts" for the answers. Credit
is given to the source.
Q: ...I'm
a first timer,,,,,,when I freeze the beans, I do not blanch them. They go directly
from the garden to the freezer after I wash and trim them of course. What does
blanching do, and why is it necessary?
A:
Green beans can be frozen, dried or canned. Immature beans retain more color and
undergo less texture and flavor loss during freezing. All vegetables must be blanched
before freezing. Unblanched vegetables quickly become tough and suffer huge nutrient
and color loss. Vegetables naturally contain an active enzyme that causes deterioration
of plant cells, even during freezing. Blanching before freezing retards the enzyme
activity.
Freezing does
not improve the quality of any vegetable. Freezing actually can magnify undesirable
characteristics. For instance, woodiness in stalks become more noticeable upon
thawing. Select vegetables grown under favorable conditions and prepare for freezing
as soon after picking as possible. Vegetables at peak quality for eating will
produce best results in the freezer.
Source:
http://urbanext.illinois.edu/veggies/beans1.html
Q:
I canned my first batch the other day. I followed the Ball Blue Book instructions,
hot pack, used a spatula to remove any visible air bubbles, and left 1 inch head
space. After pressure canning when I had put the beans on a towel to cool I could
see all the beans letting out air bubbles from the inside of the beans. After
24 hours I checked all lids are sealed, there was no leakage. My only concern
is that now liquid level is lower inside the jars with some beans exposed. It
is as if the liquid displaced the air that was inside the cut beans and risen
to the top. Have you ever heard of this happening? Is this a normal thing?
A:
Loss of liquid does not cause food to spoil, though the food above the liquid
may darken. As long as the jars were processed in the canner for the specified
amount of time and they sealed, they should be fine. If, however, the loss is
excessive (for example, if at least half of the liquid is lost), refrigerate the
jar(s) and use within 2 to 3 days. Sometimes after processing, some of the liquid
in the jar is lost and doesn't cover the product. Lost water is most common when
pressure canning, especially with starchy foods. Typical causes and solutions
are: Packing the food too tightly or loosely in the jar.
Starchy foods,
such as corn, peas or lima beans, absorbed all the liquid. Use more liquid with
these starchy vegetables.
Air naturally entrained within the fruit or
vegetable that wasn't released (generally this happens more with raw pack than
hot pack)
All bubbles were not removed from the jar before capping.
The
jars filled too full (too much vegetable/fruit compared to the amount of liquid).
In pressure canning: Fluctuating pressure in the pressure canner. Let
pressure return to zero gradually, avoiding the sudden release of pressure through
the vent. Do not hasten the cooling with cold water.
In water bath canning:
The jars are not totally covered with boiling water during the boiling water bath
processing.
Source: http://www.pickyourown.org/canningqa.htm
Tasty & Easy Green Bean Recipes
Armenian Green Beans with Ground Meat and Tomatoes (Fassoulia)
Blanched Green Beans
Cream
of Green Bean Soup (Company's Coming)
Fried Green Beans
Ginger Garlic Green Beans
Greek Green Beans
Greek Potatoes and Green Beans
Green
Bean Soup (Company's Coming)
Green
Beans a'la Waterman's
Green Beans Almondine
Green Beans Almondine (with a hint of lemon)
Green Beans Almondine (with an Asian flair)
Green Beans Almondine (with mushrooms)
Green Bean Casserole (Campbell's)
Green Bean Casserole (Cook's Illustrated)
Green Beans in Sour Cream & Tomato Sauce
Green Beans Provençal, Chef Simone Beck
Green Beans Provençal, Cooking Light
Green Bean Salad, Dill, Parsley
& Savory
Green Bean Salad, Feta & Pecans
Green Bean Salad, Soy Glazed
Almonds, Cilantro
Green Beans with Coconut
Green Beans with Ginger Butter
Green Beans with Onion Paste (Madhur Jaffrey)
Green
Beans with Shallots
Italian Green Beans (St. Anna Beans)
Lemon Green Bean & Celery Salad
Oven Roasted Green Beans
Pears with Green Beans & Bacon
Persian Green Beans & Rice (Lubia
Polo)
Sautéed Green Beans
with Hazelnut Crumbs
Sesame & Portobello Green Beans
Sicilian Green Bean & Fennel Salad (Cooking Light)
Stir-Fried Green Beans with Pork & Chilies
Sweet & Sour Green Beans
Thai Green Beans (Cooking Light)
Three Bean Salad Recipe
Persian Green Beans & Rice, Lubia Polo, Persian Recipes
This is an easy to prepare version of a Persian Rice Dish called Lubia Polo or Green Beans & Rice. Cinnamon gives the dish warmth. Saffron gives it an
Cold Green Bean Salad, Soy Glazed Amonds, Cilantro, Bon Appetit
An easy cold green bean salad from Bon Appetit. Blanched green beans are marinated in a vinaigarette of Asian flavors and served with soy flavored alm
Romantic Steak Dinner, Cuts of Steak, Grilling Steak, Broiling Steak
A steak dinner for two is the perfect romantic dinner. Whether you choose a tender Filet Mignon or a flavorful Porterhouse follow this tips for grilli
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