Green Beans Have No Strings Attached

Once known as string beans for the stringy fiber that ran along the side of the pod, green beans are no longer stringy. Modern varieties have tender green pods holding immature seeds. The entire pod is eaten, more often cooked rather than raw. However, green beans are also delicious served raw in a salad or with dip.

High quality green beans are crisp and tender without blemishes. Bush beans are round while pole bean varieties are flat. Both should be picked when tender, pliable and velvety, when seeds are small and immature.

Because green beans are high in fiber and water, they are low in calories with a one-half cup serving furnishing only 22 calories. Green beans are naturally low in sodium and a fair source of vitamins A and C.

Fresh facts

• Green beans can be held in the refrigerator for several days before cooking without loss of quality. Store in a plastic bag to prevent moisture loss and wilting.

• Wash green beans just before using in cold water. Let sand and soil sink to the bottom, lifting beans out of water. Several washes in clean water may be needed.

• Trim and cut beans just before using to avoid losing nutrients.

• One pound of fresh green beans yields 5 to 6 servings.

Freezer facts and directions

• Bush bean varieties recommended for freezing and canning include Contender, Topcrop, Bush Kentucky Wonder, Tendercrop. Recommended pole bean varieties for freezing are Blue Lake and Kentucky Wonder. Check seed catalogs and packets for additional varieties.

• One bushel (30 pounds) will yield 30 to 45 pints. Select young tender pods when the seed is first formed. Wash in cold water.

• For freezing, green beans can be cut into one or two-inch pieces or sliced lengthwise. Blanch no more than 6 cups of prepared beans in 1 gallon of boiling water for 3 minutes. Cool promptly in several changes of icy cold water and drain in a colander.

•  Package in amounts suitable for one meal in freezer bags or containers. Remove as much air as possible from bags. Leave ½-inch headspace for rigid containers.

• Green beans may also be tray frozen and packaged in large freezer bags. After blanching, spread beans in single layer on shallow trays and freeze just until firm. Package promptly, label and return to freezer.

•  Label with name of product and date. Frozen green beans can be stored in the freezer at 0°F for up to 10 months.

Canned facts

• For picture perfect blue ribbon green beans, process within two hours of harvesting.

•  Water that has been softened may cause canned green beans to be mushy. Likewise, hard water may toughen beans.

•  Green beans are a low-acid vegetable and must be processed in a pressure canner for safety.

• One bushel of green beans weights 30 pounds and yields 12 to 20 quarts, an average of 2 pounds per quart.

Other June 2006 Articles:
Green Beans Have No Strings Attached
Proper Storage Keeps Quality High
Blue Ribbon Entries
Canning Questions and Answers
Come to the Fair