For frozen vegetables, refreeze, only if ice crystals are still present or if the freezer temperature is 40F or below. For fruits, refreeze if they show no signs of spoilage. Thawed fruits may be used in cooking or making jellies, jams or preserves. Salt is used for flavor and is not necessary to prevent spoilage. The only safe process for canning green beans, a low acid food, is the pressure canner method.
Sugar is added to improve flavor, help stabilize color, and retain the shape of the fruit.
It is not added as a preservative. A. Canned food can safely be recanned if the unsealed jar is discovered within 24 hours. To recan, remove the lid and check the jar sealing surface for tiny nicks. Change the jar if necessary, add a new treated lid and reprocess using the same processing time. Canning recipes prior to 1990 should not be used.