I canned my green beans using Missouri Cooperative Extension's recommendations, but when I removed the jars from the canner, their skins were blistered. What went wrong and are they safe?
The major reason for blistering in green beans is holding them too long between harvest and canning. The outer skin cells dehydrate (lose water) and become more rigid. During heat processing these cells separate, or split off, causing a blistering effect. The beans are safe to eat.
Source: Personal communication with State Horticulture Specialist, David Sasseville, August 1984.
Last update: Tuesday, May 05, 2009