Hi, I love green beans, but ones that I preserved just didn't turn out right. I parboil and freeze, but they turned out rubbery when I served them in the winter. Tried different parboiling times, but there didn't seem to be any difference. I didn't try to can them, as I don't like store-bought canned green beans, too mushy. Maybe homemade canned beans have a little more crunch? I love canning, so if I can get it right, I will put up enough to get my husband and I through the next winter (God willing!). I appreciate whatever advice you can give me. Thank you!