Scarlet Runner beans
Two years ago I ordered some beans (edible), red flowers, climbers, only got 5 beans in packet. Saved all the beans for this year. Planted them, had lots, ate some (delicious) kind of sweet. Saved lots for next year. Ended up in hospital, they froze. Brought them in opened them up and let them dry, can I plant them next year? Or are they too far gone? if you think they’re OK, would you like a few to start your patch? Don’t remember where I got them. Are you in need of more hostas?
Circle Pines, Minnesota
Your beans sound like Scarlet Runner beans. If your beans were mature when they froze they’ll be okay. Check for mold. They should be hard, shiny, and full. I do have Scarlet Runners, thanks. Pass them on to other friends. I’ve run out of room for hostas right now. Maybe in the future? Will is going to convert our spring basin pond into a garden spot sometime in the future, making the pond look natural and pretty instead of a hole in the ground. Thanks for the offer! — Jackie
I have some nice bags of frozen cranberries that I want to pressure can. I know this has come up in the past but the answers were not very clear. If left to my own devises, I would use little or no sugar since my hubby is diabetic. I would process with 10 lbs. for as long as it took to bring up to pressure after a 7 minute vent time of the pot. Do you think this is too much or too far from safe procedures? I would love trying to cold pack them raw. I would appreciate knowing what variables you have tried. They were bought fresh and I froze them.
It’s really easy to can cranberries. Just thaw, rinse, and sort. Then pack cranberries into jars, leaving ½ inch of headspace. Gently shake the jar to settle the berries. Pour either boiling syrup (light for your husband) or plain boiling water over them leaving ½ inch of headspace. Wipe rim of jar, place hot, previously-simmered lid on jar, and screw down ring firmly tight. Process pints and half-pints for 10 minutes in a boiling water bath canner. Cranberries can up very nicely and are great for baking. Since they are a high-acid fruit, they do not require pressure canning. Enjoy! — Jackie