Reynolds and Williams, Cooperative Extension Service, The University of Georgia, Bulletin 989
Green snap beans should be green or light yellow in color; firm and
crisp in texture; smooth with no evidence of seeds bulging. Fresh beans
should be kept cold and humid in the refrigerator and use as soon as
possible-at least 5 days. They are to be stored in plastic bags.
The recommended yield below is approximate only:
Snap beans are a fair source of Vitamins A and C, calcium, iron and potassium; 1/2 cup has 25 calories.
Preparation-Rinse beans thoroughly before cooking. Run snap beans under cold water before snapping the stems. Snap off the ends before cutting.
Cook beans in 1 inch salted water (1/2 t salt to 1 cup water). Heat
to boiling. Cook green beans 5 minutes uncovered and then 10-15 minutes
covered. Beans can be left whole, snapped or cut across into 1-inch
pieces. Season snap beans with basil, dill, marjoram, nutmeg, savory or
thyme.
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Pickled Three-Bean Salad (about 5-6 half-pint jars) 1 1/2 cups cut and blanched green snap beans 1 1/2 cups canned, drained, red kidney beans 1 cup canned, drained garbanzo beans 1/2 cup peeled and thinly sliced onion 1/2 cup trimmed and thinly sliced celery 1/2cup sliced green peppers 1/2 cup white vinegar 1/4 cup bottled lemon juice 3/4 cup sugar 1 1/4 cups water 1/4 cup oil 1/2 t salt Wash and remove ends of fresh beans. Cut or snap into 1 or 2-inch pieces. Blanch 3 minutes and cool immediately. Rinse kidney beans with tap water and drain again. Combine vinegar, lemon juice, sugar and water in saucepan. Bring to a boil. Remove from heat. Add oil and salt. Mix well. Add beans, onions, celery and green pepper to pickling solution and bring to a simmer. Remove from heat, marinate 12 to 24 hours in refrigerator, then heat entire mixture to a boil. Fill hot jars with solids to 1/2 inch from top. Add hot liquid, leaving 1/2 inch head space. Remove air bubbles. Wipe jar rims. Adjust lids. Process half-pints or pints for 15 minutes in a boiling water bath. |
Freezing Vegetables HYG-5333
Basics for Canning Vegetables HYG-5344
Link to the 5 A Day project at: http://ohioline.ag.ohio-state.edu/5-a-day.
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Keith L. Smith, Associate Vice President for Ag. Adm. and Director, OSU Extension.
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