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    Bean Canning Question

    So I am going to try and can dill pickle beans this year.... I have been collecting the beans and putting them straight into the freezer until I have enough to actually can a bunch all at once...

    My question is, will these be fine when I thaw them out and can them? There is no way I would have enough to can them right after they are picked.....

    Thanks!



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    Re: Bean Canning Question

    You know this message board is mostly guys right?


    They who can give up essential liberty to obtain a little temporary safety, deserve neither liberty nor safety. - Benjamin Franklin 1775

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    Re: Bean Canning Question

    Freezing might change the texture somewhat. I have pickled green beans; & also do this with asparagus. Generally, I just make several smaller batches using what I have ready at the time.

    Also, most of the dilled green bean recipes say to just put the raw beans into the jar, with all of the cooking being done during processing. Personally, I don't think the beans get done enough that way, so I usually blanch them for a few minutes before I put them into the jars.



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    Re: Bean Canning Question

    I think you have to be really careful with beans because of posibility of botchulism?

    Freezing would be better in a lot of ways. What's your reasoning?



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    Re: Bean Canning Question

    Check with ISU Extension's Answer Line. There's a website here ISU Extension Answer Line Home page and you can call toll-free from Iowa and Minnesota during the week.
    If you do everything else with the processing portion correctly, my guess is that the texture of the beans after being frozen and then thawed is what will be most affected. In any case, follow USDA approved recipes/directions or those from the Ball Blue Book for anything you can/preserve.



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    Re: Bean Canning Question

    Quote Originally Posted by Bobber View Post
    I think you have to be really careful with beans because of posibility of botchulism?

    Freezing would be better in a lot of ways. What's your reasoning?
    Follow USDA-approved recipes/directions for canning or otherwise preserving food and you'll be fine. The threat of botulism, salmonella, etc. is there for any food because people don't follow exactly the directions.

    It takes a bit longer to can vegetables, compared with preparing them to be frozen, but the method is largely personal preference (and shelf vs. freezer space.)



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    Re: Bean Canning Question

    Quote Originally Posted by Bobber View Post
    I think you have to be really careful with beans because of posibility of botchulism?

    Freezing would be better in a lot of ways. What's your reasoning?

    The poster is talking about pickling green beans; the vinegar being highly acidic inhibits bacterial growth. For this reason, the product can be processed in a boiling water bath. If you are canning green beans using only water (to achieve a product similar to what you get with regular canned green beans from the store), you must use a pressure-canning process.

    Here's a recipe from the USDA home canning site for Dilled Green Beans:

    National Center for Home Food Preservation | How Do I? Pickle



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    Re: Bean Canning Question

    Thanks guys!!! Yeah, I am going to can them and use the right stuff, along with dill, so they taste like dill pickle beans....



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