Yart Posted February 24, 2009 Share Posted February 24, 2009 I froze green beans this past harvest. My question is can I now pressure can them? I figure I can boil them and then add to the jar and process quarts for 25 minutes at 10 pounds pressure. Thanks for all help! Link to comment
WormGuy Posted February 24, 2009 Share Posted February 24, 2009 I would like to know the answer also. I think they would turn mushy. John Link to comment
Homemaker Posted February 24, 2009 Share Posted February 24, 2009 I would think so also, wormguy. Yart, if you're up to experimenting for the good of mankind, try doing a jar and reporting back to us how it turned out. Link to comment
brendajo Posted February 24, 2009 Share Posted February 24, 2009 I did this a lot last year. If I didn't have enough for a full canner load or if I had something else going on I would blanch and freeze then can later. I can't tell any difference between these and the ones I didn't freeze. Link to comment
JCK88 Posted February 24, 2009 Share Posted February 24, 2009 I did this last year, also. It works just fine. Just treat the beans as you would fresh and can as directed. Nobody here could tell the difference. Link to comment
Yart Posted February 24, 2009 Author Share Posted February 24, 2009 Great! Thank you all so much. I will be doing up all of the beans tomorrow. Link to comment
Homemaker Posted February 24, 2009 Share Posted February 24, 2009 Thanks Yart for asking. It's good to know we can save green beans to can later when we have time. Summer can get so busy! Link to comment
Canned Nerd Posted February 24, 2009 Share Posted February 24, 2009 Does nobody believe in owning a copy of the Ball Blue Book? Link to comment
Yart Posted February 24, 2009 Author Share Posted February 24, 2009 Canned Nerd - I do own the Ball complete book of home preserving, the Kerr home canning and freezing book and also the Sunset Home Canning book. None of which say if it is ok to can green beans once they have been frozen. That is why I came in here to the forums to ask. Link to comment
Canned Nerd Posted February 25, 2009 Share Posted February 25, 2009 My apologies. I missed the pre-frozen part, but it should not affect the canning if you properly blanched them for a few minutes before freezing. And there is no need to 'boil' them first since you can do a raw pack into the jars (page 64). Processing, whether raw or hot packed, would be 20 minutes for pints or 25 minutes for quarts, at 10# at sea level in a pressure canner. One might also consider adding a small amount of Calcium Chloride to each jar to keep the green beans firmer after processing. Calcium Chloride used to be known as "Pickle Crisp". Link to comment
Yart Posted February 25, 2009 Author Share Posted February 25, 2009 Thank you so much Canned Nerd for the tip on using the Calcium Chloride. Link to comment
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