Preventing Canned Green Beans from Getting Mushy

Thank you both. I pickled green beans as well and they came out perfect. My canned green beans I blanched first per instructions. Now I know I don't have to blanch them first.

I just put mine in the hot jars after they are snapped & washed & add some salt and hot boiling water and process in the pressure canner. All veggies must be pressure canned if no acid is added. I always have home canned green beans year around and have never had them come out mushy? Cooking time perhaps....?

How do you can your green beans? I use a vinegar, sugar, and salt brine to can my green beans. It's very simple, break and wash 2 gallons of green beans. Put them in a pot and bring to a boil. When the beans come to a boil, add 1 1/3 Cups white vinegar, 3/4 cup white sugar, and a scant 1/2 cup salt(not quite a half cup). Let this boil for 30 minutes. Pack beans in hot jars and top with hot lids and rings. Let set and they will seal, no need for a water bath. When you're ready to eat them, pour the brine off and rinse the beans good. Put them in a pot, add a quart of water, and season as you like. Hope this will work for you.
Hugs, Paula