r/Canning • u/TheMrsH1124 • 9d ago

General Discussion Keeping Green Beans Green Hack

Is there any reason why using a bit of zinc gluconate to keep green beans green wouldn't be safe?

It's about 300 mg powder which is maybe at best a half teaspoon? I think probably a lot less. No other added ingredients.

I can't see why this wouldn't be safe as the zinc gluconate is in and of itself completely shelf stable and the amount added would not affect the density of the solution.

Thanks!

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u/mckenner1122 Moderator 8d ago

This question is best asked over at r/foodscience as it is beyond the scope of the home canner.

I would suggest (and use) ascorbic acid to help keep my green beans bright.

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u/TheMrsH1124 8d ago

Thanks McK! If there's not an easy answer I will jump to the source and email my food scientist professor contact. I prefer to ask here first so I don't drown him with questions from that random lady 🤣