Green beans should not be canned by any method except pressure canning. Deadly bacteria can proliferate, causing spoilage, sickness and even death. Suitable methods of preserving green beans include pressure canning and freezing.Know More
In low-acid foods such as green beans, high temperatures are needed to kill bacteria. These temperatures are only reached through pressurized canning. The bacteria of greatest concern is clostridium botulinum, otherwise known as botulism. Botulism may be deadly.
To safely can green beans, pack beans into clean, hot jars. Cover with boiling water, then affix lids onto jars. Cook for the recommended time, approximately 20 to 25 minutes depending on the size of jars. Altitude and the type of pressure canner determine the pounds of pressure needed to destroy all bacteria. Refer to the pressure canner instructions for exact times and weights.
If canning isn't an option, green beans may be frozen safely. First, wash beans in cool water, then cut into 2- to 4-inch pieces. Beans should be blanched for three minutes, which is the process of dipping them into boiling water for a short period of time and then removing them. Cool them quickly by submerging them in ice water. Drain the beans, and then pack them into freezer-safe containers. Seal and label the containers, and then freeze the canned beans.
Preparing canned corn on the stovetop is a quick and easy way to add a delicious side dish to your meal. You will need a medium-sized saucepan, a can opener, a strainer, a spoon, and a can of corn. Butter, salt, and pepper are optional to increase flavor. Simply open the can, heat the contents and season to taste before serving them with your main meal.Full Answer >
Although both lima beans and butter beans come from the same genus, they are actually two different types of beans. The smaller version is known as baby lima beans, while the larger versions of lima beans are what many people know to be butter beans.Full Answer >
The green stalks and the white bulbs of the green onion are edible. The brown roots of this vegetable can be eaten, but must be cleaned well, as they grow in soil.Full Answer >
Two important considerations in making stuffed bell peppers in a slow cooker are whether to use cooked rice and how long it takes to cook the peppers to the desired texture. Although usually the four- to six-hour cooking time steams raw rice thoroughly, using cooked rice shortens cooking time.Full Answer >