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why snap off green bean tips?

Posted by chrisb_sc_z7 near Clemson, SC (My Page) on
Mon, Jun 9, 14 at 12:11

I understand snapping off the stem end of green beans before canning or doing much anything else with them. But why snap off the tips? Is it an aesthetics thing? Or is there some other reason? They're not hard on these fresh beans like a thorn would be. I have 40 pounds to process and had rather not generate work for myself if it isn't necessary.

Thank you.


Follow-Up Postings:

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RE: why snap off green bean tips?

The blossom end on any fruit collects and concentrates enzymes that can increase the rate of spoilage. For that reason the tips that were the blossom end on things like cukes, beans, eggplant, tomatoes, etc. is recommended for removal to increase shelf life and storage.

Dave


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RE: why snap off green bean tips?

OK. Thank you.


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RE: why snap off green bean tips?

It's also a texture thing - though the bacteria concentration is the main thing. They are like soft spines and not pleasant when they connect to the tender lining of your mouth when the rest is smooth.

I line the beans up and chop the tips off rather than snapping off each one, by one, by one, by one. Snapping the rest may be fun for some people but a knife for a wad of them is so much quicker and no one is the wiser.
Nancy


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RE: why snap off green bean tips?

How come whole canned green beans aren't trimmed at the ends?


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RE: why snap off green bean tips?

How come whole canned green beans aren't trimmed at the ends?

You mean commercially canned ones? Because they are irradiated to destroy bacteria and enzymes prior to canning so it isn't necessary.

Dave


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RE: why snap off green bean tips?

Oh. Thanks.


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