>>>I have some extra quarts of pressure canned green beans from last years run, and I was thinking ,
why not pickle them..<<<
After the 25 min. at 240º, they are pretty soft - That would make for some very soft pickled beans. Since I prefer very crisp pickles, even my beans, I would shy away from pickling canned ones.
However, there is no reason why you couldn’t if you like them that way.
Those beans should be good for several years as they are.
I tried something with my green beans this year and since I had one jar that failed to seal, I got to try it. After blanching and packing them in jars, I boiled water with powdered ham bullion - and some with chicken bullion and filled to within 1 in. and processed them - talk about soul food..... A jar of that and a jar of potato chunks and I could make a meal of it... already seasoned and everything.
>>> and some with chicken bullion and filled to within 1 in. and processed them <<<
WoW.. what a V8 moment,(Why didn’t I think of that) because the 1st thing we do when reheating an opened can is add bullion...
I can only imagine the intensity of flavor from adding it before processing.. I’m hungry !!
Thank you for the great tip ..
Powdered ham boullion>>> What a great idea. I was raised on green beans cooked with salt pork-likewise my children, so the whole family’s objection to canned beans has been the absense of flavor. Cooking with salt pork after opening canned beans just makes them real mushy.
Another great idea for my little notebook. We really have derived some great ideas from fellow freepers.
>>> I boiled water with powdered ham bullion - and some with chicken bullion and filled to within 1 in. and processed them <<<
Additive Stimilus #2 Redux question...
ok , chicken granules ok ? or cubes or powder,,??
since it’s diluted before processing it should not matter.. just preference ??
Inquiring minds want to know...
thanks again