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Preventing Canned Green Beans from Getting Mushy?

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June 8, 2011

Green beans from a can against a white backgroundI canned green beans and when we ate them they were mushy. How can I prevent them from becoming mush?

By Deborah

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June 12, 20110 found this helpful
Best Answer

I just put mine in the hot jars after they are snapped and washed and 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....?

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June 9, 20110 found this helpful

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).

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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

 
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June 13, 20111 found this helpful

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.

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Anonymous
March 14, 20200 found this helpful

This is an unsafe practice!

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