• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Healthy Canning
  • Home
  • Recipes
    • Recipes by category
    • Recipe Index
    • Drying food
    • Other online sources
  • Equipment
    • General Equipment
    • Pressure Canning
    • Steam Canning
    • Water bath canning
    • Food Dehydrators
  • Learning
    • Learn home canning
    • Home Canning Safety Topics
    • Unsafe home canning practices
    • Home canning concepts
    • Ingredients for home canning
    • Issues in home canning
    • Learning resources
  • Contact
    • Sitemap
    • About
    • Contact Page
    • FAQ
    • Media
    • Copyright
    • Privacy
    • Terms of Use
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Equipment
  • Learning
×

Home / Beans / Drying Green, Snap or Wax Beans

Drying Green, Snap or Wax Beans

Filed Under: Beans, Dehydrating, Seasonal Summer Tagged With: Green beans

You can dehydrate many of the cultivated long podded-beans meant to be eaten in the pod. Such beans are often treated by cooks as a vegetable rather than a carbohydrate (as are individual, shelled dried beans).

They are known under names such as Green Beans, Italian Beans, Snap Beans, String Beans, Runner Beans, Wax Beans, etc. Pod colours include green, purple, yellow, speckled, etc.

See also: Canning green beans, Canning yellow beans

Contents hide
  • 1 Yields and Equivalents
  • 2 Directions
    • 2.1 Ball Blue Book
    • 2.2 Excalibur
    • 2.3 So Easy To Preserve
  • 3 Notes
  • 4 Storage
  • 5 Usage notes

Yields and Equivalents

20 lbs (9.1 kg) of prepped fresh green beans will dry down to 3 lbs (1.3 kg) [1]Ball Blue Book, 2014, page 163.

1 cup dried = 2 cups rehydrated

Directions

Here we compare directions from three different sources. Note that all either suggest or require a brief freezing period (sic) for the beans after blanching. The reason given is for improved quality of the finished product.

Ball Blue Book

Preparation: “Wash beans, remove strings and cut off ends. Cut beans diagonally into 1 inch (3 cm) pieces or French cut to expose more surface area.”

Blanching: Steam blanch 4 to 6 minutes, then freeze beans 30 minutes to tenderize.

Temperature: 125 F / 52 C

Time: Until brittle.

Notes: “Choose any variety with crisp, thick walls and small seeds.”

Water content: 90 %. (Used if doing a Dehydration Weight Test.)

Reference: Ball Blue Book, 37th edition, 2014. Page 166.

Note: Also in Ball All New, page 338. Similar directions.

Excalibur

Preparation: “Wash beans and remove the pointed ends. Cut into 1” (3 cm) pieces or “French” style. If desired, pretreat by blanching.”

Blanching: “Water blanch 3 to 4 minutes or steam blanch 4 to 6 minutes over water; you may use 1 teaspoon sodium bisulfite per cup (250 ml / 8 oz) water. For a more tender product, freeze the blanched beans for approximately 30 minutes before drying.”

Temperature: 125 F / 52 C

Time: Until brittle.” 8 to 12 hours, depending on humidity in your area.

Quality: Poor

Notes: “Stringless varieties are best for drying, particularly long, plump pods that have a deep green (or yellow for wax) colour and bright appearance. Look for crisp, fleshy walls and small seeds. Good drying beans include Roma, Tendergreen Golden Wax, and Top Crop. Beans strung up to dry look and taste leathery owing to long drying times.”

Reference: Excalibur. Preserve it naturally. 4th edition, 2012. Page 26.

So Easy To Preserve

Preparation: “Wash thoroughly. Cut in short pieces or lengthwise.”

Blanching: Blanch for 2 ½ minutes by steam blanching or 2 minutes by water blanching. “There is an additional step to the process of drying green beans which produces a product more similar to canned green beans. After the green beans have been blanched, place them in a single layer in a freezer for 30 to 40 minutes. Then start the drying process.” (SETP. 6th edition, 2014, page 347.)

Temperature: 140 F / 60 C

Time: 8 to 14 hours.

Quality: Fair to good

Reference: So Easy To Preserve. 6th Edition. 2014. Page 349.

Video from So Easy to Preserve.

Notes

It’s okay if they touch a bit on the trays, as the pieces will shrink away from each other as they dry, but don’t heap them on in layers or overlap.

You can mix types in one batch, for a mixed bean product.

Storage

Let the dehydrated product cool completely to room temperature before packing it into storage containers.

Watch the sealed containers for the first few days for any sign of condensation. If condensation occurs, dehydrate a bit more.

Label jar with name of product and date. Store away from heat and direct light.

Usage notes

To rehydrate:

Cover with cold water and soak 30 to 90 minutes, or cover with boiling water and soak 20 to 60 minutes. After soaking, simmer until tender.” [2]P. Kendall, P. DiPersio and J. Sofos. Drying Vegetables. Colorado State University Cooperative Extension. Publication no. 9.308. July 2004. Page 2

Use in soups, stews, casseroles, composed salads, etc. Some people say like them enough that they will serve them on their own as a side.

References[+]

References
↑1 Ball Blue Book, 2014, page 163.
↑2 P. Kendall, P. DiPersio and J. Sofos. Drying Vegetables. Colorado State University Cooperative Extension. Publication no. 9.308. July 2004. Page 2
Tagged With: Green beans

Filed Under: Beans, Dehydrating, Seasonal Summer Tagged With: Green beans

Reader Interactions

If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

SEARCH

HealthyCanning is a sub-project of cooksinfo.com. Read More…

What's New in Home Canning

What's New in Home Canning

Quote of the day

“…spoilage isn’t necessary when canning is no longer a matter of hit-and-miss luck, but a careful science, and when every home canner can have help from reliable sources.”

— USDA Radio Service. Housekeepers’ Chat. 14 September 1933.
Photo of miscellaneous canning equipment
kitchen window with fruit bowl
Ship with lifeboats
Ingredients for home canning
Home canning learning resources
what is pressure canning. Photo of pressure canners
Steam canning
water bath canning

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Media
  • FAQ

As an Amazon Associate we earn from qualifying purchases at no cost to you.

Copyright © 2021