· Mid July- Mid October
· Can be stored in the refrigerator for about one week. Place unwashed beans in a sealed plastic bag or container. To rejuvenate limp beans soak them in ice water for up to 30 minutes.
· Rich in folate, vitamin A and vitamin C
HOW TO CAN GREEN BEANS:
Raw Pack: Wash and trim. Cut into 1 or 2 inch pieces. Pack tightly into jars. Add ½ tsp. salt to pints or 1 tsp. to quarts. Iodized or plain table salt may be used. Cover with boiling water, leaving 1 inch of headspace.
Hot Pack: Wash, trim, and cut as above. Cover with boiling water and boil for 5 minutes. Pack hot beans into jar. Add salt as for raw pack. Cover with boiling cooking liquid, leaving 1-inch headspace. Process in a pressure canner. Pints 20 minutes and quarts 25 minutes.
HOW TO FREEZE BEANS:
Snap off ends of green beans and snip or break into desired lengths. Wash and allow to dry completely. When beans are dry, put into freezer bags. Beans will keep up to 6 months with this process.