green beans... stringiness?
OK, I dont' know what Im doing wrong, but when I cook up my green beans they're pretty stringy. I can't peel the strings off beforehand, it just doens't come off. they're too thin or something. so I figure that I am cooking them too long perhaps. they're yummy to eat raw and no stringiness issues then.
I want to get a pressure canner and preserve them for the winter but now I'm wondering if they're going to get super stringy in the pressure canner? is there something I can do so that they aren't gross when I'm done?