Canning green beans

Just canned some green beans, and they turned out kind of pale. Did I cook them too long? Maybe it's the variety, Top Crop. They were very fresh and the plants were very healthy. The raw beans might have been lighter than some varieties. Maybe I should have used hot pack instead of cold?

Are they likely to taste OK?

I have more to can tomorrow.

Thanks!

Ken W Wilson wrote:Just canned some green beans, and they turned out kind of pale.

No worries. It's what they do.

Thanks Joseph! It was my first attempt at pressure canning.

If you're up for an experiment, try blanching and freezing some of them.  It goes much faster and I like the flavor/texture better in the end.  I steam blanch for 3-4 minutes, put in a colander and dunk in ice water, spin dry in a salad spinner, then freeze 3-4 cups in a quart ziplock bag (with as much air squeezed out as possible).  By doing this in a repetitive batch process I can crank out one ziplock bag every 4 minutes.

Thanks! I'll try freezing sometime. My freezer isn't very big. I've got a lot of sweet corn and berries in it. Hoping to fill it up with venison this fall.

I think I'll try freezing some beans and canning some sweet corn next year to compare.

I like frozen corn and bottled beans, but don't like frozen beans or bottled corn.

That's funny, Joseph. I prefer the opposite.