I have magic beans. They must be purple bush beans. But they are magic. They grow just like a green string bean should only they are eggplant purple rather than green.
So, I processed them just like normal green beans - snapped them and washed them and prepared them for pressure cooking/canning. Here they are - proof - all pretty and ready to go, all in jars (still purple).
Not until I put boiling hot water in my jars to cover the beans did they even hint that they were normal green beans.
And magically, when they came out of the pressure cooker/canner, they were no longer purple. They were green! Amazing and magical. Turned out I got 14 quarts and all of them sealed.
It makes me really happy when they all seal. I usually have one that doesn't want to seal.
Aren't they pretty? I really enjoy the art of canning. It is a lot of work, but I love admiring and then eating the fruits of my labors. Food tastes better that way.
Does anyone really can (or preserve food) much anymore?