How to Snap and String Green Beans Correctly

[@FamilyMcLain-z6h]

I loved this video! Like sitting with my grandma learning life lessons! This is wonderful. Thank you

[@PreservingSweetness]

Thank you so much!

[@skitzochik]

i just tried your dumpling recipe (with chicken broth) last night...they were so perfect. i prefer the thin over the drop dumplings now, thank you!!

[@jellygrandma1945]

You're welcome! Glad you like them.

[@Ravenor907]

excellent video Nana! keep them coming

[@jellygrandma1945]

Thanks, Raven! I appreciate it!

[@michaelhardin4383]

Thank you! -From a man who didn't listen to granny well enough as a kid.

[@PreservingSweetness]

Michael, I had my mother around until I was 70. I grew up watching her and my Dad cook, and we often cooked together. But there are many times when I realize I just can't remember exactly how she did some things and wish I had written everything down. That is precisely why I'm doing this channel. My sons want a record of how I do things for future generations. I so appreciate your comment!

[@afloragrove]

Thank you for the great videos you make!

[@PreservingSweetness]

Thanks, Marri!

[@roolytooby5351]

Thank you, Gramma! ❤❤❤

[@PreservingSweetness]

You're welcome, Rooly!

[@tom_something]

I recently bought some green beans. When I snapped the ends off, there didn't seem to be a string. But after cooking, each and every one of them had a very obvious string. It was like having a piece of dental floss in my mouth. So the next night, when I was snapping them, I tried very hard to expose the string, but it just wasn't accessible. And of course, after cooking, there it was again, so this time I just removed the strings after cooking. Maybe the beans were so fresh that no matter how carefully I tried to break the ends off, I was breaking the string. One of my fridge's main selling points is that its crisper drawer maintains humidity very well. I'll move the rest of them out of my crisper drawer into the main section of the fridge for a day. That might take some water out and make things easier. But I'm open to other suggestions as well. I like making trenette al pesto with green beans, and it's typical to keep them fairly long, so those strings really are a nuisance.

[@PreservingSweetness]

Hey Tom! I've never had that happen with green beans. Sometimes, if they are picked very young, they don't have a tough string yet. But it is unusual to be unable to string them and then the string toughens when cooked. If someone else has had this happen, how should they be prepared? Sorry I can't help you with this one, but I'll do a little research and see if I can find some information for you.

[@adinalamtez3310]

Please see video of @navajopa31

[@hannahbuchanan3955]

Thank you for this!!

[@kelvinbel8910]

I forgot to remove the strings and was spitting out little baskets of them 😊

[@kjam2744]

loved the video. u sound just like my gram! ❤

[@PreservingSweetness]

Thanks, Kjam2744! I'll take that as a compliment. Is your Gram from Mississippi?

[@regangarcia6274]

Thursday September 15, 2022

[@TRIPLESTACK-R9]

That's right we did this grandma taught us shucking corn same I promise you it's best way to eat im still doing it 2 big gardens with tomatoes cucumbers green peppers banna peppers green beans and peas government doesn't want this why wasn't this taught in school my grandparents taught me to survive on your own...

[@PreservingSweetness]

Hey, Henry! Thanks for the comment. I agree, our parents and grandparents used to teach us how to feed ourselves. And fresh vegetables are delicious!

[@Mphscat]

Save the ends for your chickens!!!

[@PreservingSweetness]

You're right! I should have said that, but didn't think about it because I don't have any chickens. I usually compost mine. Thanks!