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No recipes, but a suggestion. Don't put bacon in them before canning. My parents tried to can cooked beans with bacon and onion one time and the bacon/bacon grease became rancid and they had to be thrown away.
Ruby, again, no real recipes, just suggestions. Typical beans, onions, new spuds and bacon. Just don't freeze the spuds--come up granular and soggy. If you've never had a green bean quiche, well, I'm sorry for that. Yummo. Alsasian green bean soup with a veal broth---TDF!, Lastly, we use alot of green beans in our oriental cooking, and blanch some for great green salads, as well as kick butt 3 gean salad. Spoke too soon, don't forget stir frying lotso vegs and tossing in w/ sesame seeds, almonds, terriaki sauce, and any other vegs you have on hand--serve w/ rice or egg noodles. Good luck, Laura
My simple canning recipe is this:
In a quart jar or half gallon jar, fill with 1/4 cubed cooked ham, fill 1/4 full of raw cubed potatoes. Fill remaining half with fresh green beans. Top with 1/2 tsp. salt. Add boiling water to top. Seal. Pressure can for recommended time. To eat, just dump into pot and heat. The flavor is amazing.
Otherwise, blanch and freeze.
A man of words and not of deeds, is like a garden full of weeds.
Thanks you for all your posts.
Now I'm just a little confused.
So, Green beans do or Do NoT get rubbery
when you freeze them?
Is there a special way to do it?
I have a food saver. Will that keep them
from getting rubbery?
Cook the green beans in a pan with some water.....for about 7 minutes.
Add some sugar and some salt to water.
When the green beans are done to your liking, melt some butter in a pan until it is lightly brown and add some fresh sage leaves.
Pour this brown butter over the beans.
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