jennpup wrote:


is it ok to use canned green beans or is it best to use frozen/fresh? I am traveling to grandparents house and canned is going to work better. Making ahead of time doesn’t work either…I will need to make there.

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Erica C wrote:


So today i was running around in circles in the parking lot at my work. I didn’t even know I was doing it. I was running so fast that I didn’t even feel human. I was like not even in my own body. Finally, I snapped back to reality and there was a goat smoking a cigarette sitting on a sofa right in front of me…. Like LITERALLY. and it was talking to me telling me to go mow the lawn and to go to Giant Eagle and buy him grape jelly…….what does this mean??

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Bethany K wrote:


This is my first time to can green beans. I followed the instructions for hot packing them, but when they were finished I noticed there are a little bit of air bubbles in them…also, the jar isn’t as full as it was when I put them in the canner. The water still covers the green beans, but I just worry that I did something wrong and don’t want to eat them if I did. Does anyone know whether they are still going to be safe to eat?

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Toubi K wrote:


I tried to follow the instruction on the cream of mushroom soup to make the green beans casserols. Unfortunately the condensed soup and other ingredients did mix well. I had little bumps ot the top of casserole after 30 minutes baking. Where did I go wrong?

Catfishchic wrote:


I am growing Kentucky Wonder green beans. There is only 7 so far. So I want to freeze them until I have enough to cook. How should I do it. Am I suppose to blanch them before I freeze them?
Thanks,
Catfishchic

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flower girl wrote:


The beans at the grocery store were really tempting, but as soon as I got them home I realized I’ve only ever used canned green beans and don’t know what I’m doing with the fresh kind.
Wow! These all sound so good, I might have to go back and buy more! Thank you all!

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annabraun46 wrote:


Do I cook it on high for about 8 hours for the beans to get soft. I thought the flavoring from the ham juice should be great.

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Dear Prudence wrote:


My husband loves green beans but hates traditional green bean casserole. He hates anything soft and creamy. He likes his green beans firm and crisp.
Is there a way that I can make green beans for thanksgiving and keep them crisp considering that I have to cook at my house and then drive 1 hour to dinner at aunt’s house?

If you can think of a way, please send me a recipe. I would like to use my Kitchen Aid slow cooker but can also use stove or oven.

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Alice Marie S wrote:


How many ounces is 1/2 cup of green beans?

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