“These beans will not taste like regular green beans, due to the high vinegar content which is necessary for the water bath canning.”
The reason I am learning to grow food is due to the SHTF. No power. Not freezing, not drying in this humid area. With no power, the dried food would get hot and humidity would be high so it wouldn’t last long.
I know the green beans won’t taste like regular green beans when they come out of the jar, but I’ll change that somewhat and it will be easier to do without the spices, et. in the jar. I’ll find a way to do that.
Another question for you: When do you use cider vinegar and white vinegar and why?
See #274 for the vinegar question.
Well, I understand your motivation, but you do eat green beans now don’t you? While I am canning lots of stuff, I am also using other methods for immediate use-so I try to give a complete overview.
Frozen green beans supposedly can be more nutritious, and I use it for a quick solution when I have just a few more beans than I need for a canning batch. If SHTF-frozen stuff is eaten first.
As to the humidity, I would think that if you dehydrated the beans with a machine, or oven(solar or wood etc) and then packaged the bags with a desicant, that would be doable, and take up less space. In a pinch, I have used rice as a desicant and it has worked here-might not in Texas.
In my situation, living on the New Madrid fault line, I actually think that some dehydrated stuff is a necessity, since the glass canning jars can break. We have lots of humidity in Missouri, but I guess it is nothing like Texas.
In the end, it’s all what works best for you and your goals in your environment.