I was taught by my mother to snap both ends off and snap to size. After 100+ quarts this year it occurred to me that the tail is the same consistency as the bean. I guess am a slow learner Why snap it off and does anyone else leave it on? I will from now on.

We snap off the part that connects to the vine, but use the rest.

.... I never understood it either lol

That's the way my aunt and mother made me and my cousins do it. Harvest time was a big deal. Questioning them about their methods wouldn't have gone well for us. LOL

Always snapped both ends too.

Cut both ends and then the rest.

I do it that way too. 4 pecks/1 bushell of green beans will fit in a 5 gallon bucket once processed.



Keith

That's alot of beans! I snap the tops off as well. My wife just got back from a farm and brought home 9 quarts of green beans and they are long.
I already canned 57 pints of beans. Going to can these in a quart jars so I don't have to cut them

I made 8 pints of dilly beans last weekend. I cut both ends as much as I needed to make them fit. Would've taken half as long to just cut the one end, but I don't care for the tail.

I always snap both ends too. Don’t know why, just because that’s the way my mother and grandmother did. Never question authority.

Anyone make Dilly Beans ? ...I need a recipe...

I used a mix from Mrs Dash, but didn't follow the instructions. They wanted me to simmer the beans for 5 minutes in palin water, then another 5 minutes in the brine. Instead I washed the beans well and snapped both ends off then boiled the brine and added it to the jars of beans. I prefer them with a bit more crunch.

Also made some wit a 50/50 water/vinegar mix with a 4 tbsp of pickling salt, along with some fresh pickling dill and minced garlic. Half the jars got a healthy scoop of red pepper flakes for a bit of bite.

You havta snap both end off . just because.

Old habits die hard. The reason for snapping the ends of came from back in the day when beans had this string like bit of fiber running along the side. You snapped the ends of and pulled that fiber away as it was the consistency of dental floss even after boiling and made for bad language at the dinner table. Todays varieties don't have that stringy thing anymore, so snapping the pointy end off has no point anymore and the other end just has the stalk that attaches to the plant and can be a little tough on the larger beans. So snapping that side of or cutting it still makes sense for the most part.
I just can't believe that you guys need an old sailor to explain the ins and outs of green beans to you" real" country folk

100 quarts??!! You've been busy!

scuba you can still buy string bean variety's

That would explain it. Thank you.

Yes we have! We have 5 30' rows of contenders. New garden spot in an old chicken yard. Unbelievable!

We use tenderettes and they have hardly any string. Just snap off the stem end then snap to preferred length. We canned 4 bushels a couple of weeks ago. Yield was 54 quarts and 56 pints with about a gallon left over to cook fresh. Started at 9 a.m. and started the 3 canners rolling as soon as we had enough ready. Finished the snapping/washing by 2:30 including a lunch break. Had everything done including clean up by 6 that evening.

Wow! How many workers? Just the boss and me. One pressure cooker, 7 quarts at a time.

They only sell those to dedicated masochists. Where I come from, string beans are the ones that get dried on a string. Its an old German thing that has been introduced into the Appalachians many moons ago. The only string my string beans have in them is the one I row them up on to dry them. Those incidentally I do snap both ends of as it helps with the drying process. I like beans