Michigan Fresh: Using, Storing, and Preserving Snap Beans (HNI27)
Michigan-grown green, purple and yellow beans are available July through September.
Using, Storing and Preserving Snap Beans
Bush: Kentucky Wonder bush, Blue Lake bush, Royalty Purple Pod, Spartan Arrow, Tender Crop, Royal Burgundy, Gold Crop
Pole: Dragon’s Tongue, Blue Lake, Painted Lady
Select filled but tender, crisp pods. Remove and discard any diseased or rusty pods.
Cool, moist storage is needed. Store beans in the refrigerator at or below 41 degrees F. Beans prefer 80 to 90 percent humidity. Use plastic bags or a vegetable crisper in the refrigerator to help maintain the humidity. The beans should stay fresh for 3 to 5 days.
Wash beans thoroughly under cool running water. Do not use soap. Keep beans away from raw meats and meat juices to prevent cross-contamination.
- One pound of green, purple, or yellow beans equals about:
2 cups cooked
3 cups raw, cut beans
¾ pound frozen or 1 pint frozen
1 pint canned
- Nine pounds equal a canner load of 9 pints.
- Fourteen pounds equal a canner load of 7 quarts.
- One bushel is about 30 pounds.
How to Preserve
Preparation: Select young, tender pods when the seed has just formed. Wash in cold water, cut into uniform 2- to 4-inch lengths or cut lengthwise into strips for French-style beans.
Blanch beans in boiling water for 3 minutes.
Cool quickly, drain and package. If a rigid container is used, leave 1/2–inch headspace. Seal package, label and freeze.
Freeze no more than 1 quart (2 to 3 pounds) of food per cubic foot of freezer space per day. One cubic foot will hold 30 quarts of food.
PREPARE BEANS: Select filled but tender, crisp pods. Remove and discard diseased and rusty pods. Wash beans and trim ends. Leave whole or cut or snap into 1-inch pieces.
Recommended process time for snap beans in a dial-gauge pressure canner at different altitudes.
|Jar Size||Process time (min.)||0-2,000 ft.||2,001-4,000 ft.||4,001-6,000 ft.||6,001-8,000 ft.|
Recommended process time for snap beans in a weighted-gauge pressure canner at different altitudes.
|Jar Size||Process time (min.)||0-1,000 ft.||Above 1,000 ft.|
Andress, Elizabeth and Judy A. Harrison. So Easy to Preserve. Bulletin 989, 6th Edition. Cooperative Extension Universityof Georgia, 2014.
Preserving Green Beans, 2010, bulletin MF-1179, Kansas State University Research and Extension.
Yellow and Green Beans, 1990, bulletin E-1883, Michigan State University.
Harvesting and Storing Fresh Garden Vegetables, 2003, bulletin 617, University of Idaho College of Agricultural and Life Sciences.
Prepared by: Christine Venema, MSU Extension educator