Today was my first time canning alone, without Mom, a Grandmother, or anyone else. It was also my first time pressure canning. I borrowed a small pressure cooker from my Grandma-in-law to give it a try. Worked great! I will definitely do this again. Yummy, beautiful, green beans!
To my dismay, the beans do lose their brilliant color upon canning. They end up looking just like regular canned beans, but at least I know where they came from, when, and what’s in them!
I was watching a grilling video tonight that involved a slick tip to let green beans retain their brilliant green color while grilling. It reminded of your disappointment when canning and I wonder if it might work for canning also. I have no idea how this will affect the shelf life of your canned beans, or if it would work over that kind of timeframe, but the trick for grilling is Vitamin C. Ascorbic acid. He made a flavored olive oil, then mixed in the ascorbic acid powder and coated the green beans with it to protect them.