green beans turned reddish brown
My green beans turned reddish brown at the cut ends as well. Is there a way to prevent this when canning?
Outside United States
most of the time when we cut the vegetable you expose the cells to oxygen and as a result of oxidation you will have brown /red color. When it comes to canning always it is a good safety practice to add either vinegar or lemon juice to lower the pH to below 4.6 (acidic). I hope this helps. Fatemeh