There are no safety issues but they will be very mushy. It's a double whammy on the cell structure. Freezing expands the cell walls, weakens them. Then the pressurized hot processing smashes the already damaged cells so the end quality will be poor. Maybe ok to use in soups and stews where texture doesn't matter much but not so good for eating as normal beans.

Dave

Thanks Dave. I kinda suspected that to be the case. I may try to hold some beans a couple of days in the fridge and hopefully get enough to can into pint jars. Thanks again.

I picked fresh stringers..I snipped them and froze them without branching them.can I blanch them now and can them?

Sorry string beans

Hi Bonnie - as I said above there is no safety issues with your plan but the beans will be very soft and mushy and the eating quality will be poor. It makes no difference if you blanched them or not. It is the freezing then thawing then canning that turns them to mush.

Dave