What am I doing wrong that I have been doing right for 20+yrs. My second batch of green beans that I canned?

Question

has went bad. The first time, 2 weeks ago I lost 20 quarts. this time I did 24 Quarts and it looks like 8 has went bad. What about freezing them? Has anyone heard of doing them that way. I know it's a stupid question but someone out there is having better luck then me

wiped the jars, lids, everything. Sure I've had a few go bad over the yrs but this is rediculous. I told the wife I was going to let her try it next time but I dont like throwing away food like that especially when I picked and snapped them

Answer 1

How did they go bad? Did they not seal properly or are the beans themselves going bad in the jars?

Some ideas
1) are you using new rings and lids, or re-using old ones? Using old lids is a no-no since you won't get a proper seal. Older rings are fine as long as they are still perfectly round and fit nicely on the jar.

2) When is the last time you've replaced the seal in your pressure cooker canner or had the gauge checked? Your county extension office can give you the name of local businesses that can test your pressure canner. Please don't tell me that you are open bath canning!!!!

3) Do you have an updated canning book? Many people don't realize that vegetables grown today are far less acidic than vegetables grown in the past...and now need a longer canning time period. I was surprised to discover in the latest edition of the Ball canning book that the canning time was increased in a number of different categories.

I have frozen green beans in the past using a parboil technique, where they were only partially cooked before freezing. They do taste quite well done in this method.

Answer 2

You can freeze the beans if they are slightly parboiled or blanched. Then I would put them in a seal -a-meal to get the air out. They will keep pretty good that way.

As far as the canning goes, did you boil the jars or just wipe them. If they are boiled and then filled with the beans with a little salt in each and you used new lids, there shouldn't be many problems. The only other items could be how you are using the pressure cooker. Green veggies really need to be pressure cooked. I am guessing here since my book is at home but I think 10 minutes at 5 pounds pressure sounds about right. If you are just "hot bathing " them then the jars may have cooled too much . Last of all, as others have said, check the seal on the pressure cooker.

Answer 3

Sounds like you had some bad lids that did not seal. That could be the only reason that they would go bad.

As far as freezing them, I did freeze some beans last year and followed the instructions from the "Ball Blue Book" to the T. The beans were not very good but I ended up using them in soups.
They get a bit rubbery when you freeze them. :(((

Answer 4

You don't say how they "went bad". When you packed the jars and put the lids on, did you wipe off the rims of the jars before you put the lids on?? Have you checked your seal on your pressure cooker?? No, I've never frozen them--I've heard older women talking about freezing them when I was younger, and saying they "just didn't taste the same." Did you keep the pressure steady for the full time???

Answer 5

I have never had much luck with canning, nor do I have the time. However, I have always grown green beans in my garden and here's what I do:
I will bring a pot of water to boil on the stove. Then I drop the cut and rinsed beans in the water for a minute. Afterwards, I plunge them in a sink filled with water and ice cubes. I let them drain, and then put them in storage bags and put in the freezer. They will last up to two years this way.

good luck with this alternative to canning