I have taken the Extension course on Home Preservation, I also judge 4-H and Open class food preservation. The general recommendation is to use up everything home preserved is within one year. I have used things that have been more than one year.

Anything that is pressure canned as green beans are, you have the risk of botulism. Botulism can be deadly. NEVER taste when you are checking to make sure home canned beans are safe. Check the seals, rust, smell and then if you are still concerned, start boiling them, if they are bad you will be able to tell very quickly from the smell.

People will tell you they open canned (not recommended), used paraffin (not recommended) or took other short cuts and they survived. They were lucky, not everyone is.

The bottom line is do you want to risk your health and your families health by using something that is 6 years old?

Use the adage: if in doubt, throw it out.

PB from MN
who is very picky about canning and food safety

I am so glad to hear this. Eating 7 year old green beans makes no sense to me. Good luck with your fall harvest.

They are probably fine, however I am not sure I would take the chance.

I called my county extension office a few years ago about this and they said the canned veges you buy have been in the storhouses years before they are put on the shelf in stores and as long as my home canned goods were processed right and the seal wasn't broken or the contents cloudy they would be good. There is something about boiling them a certain length of time but I don't do that.
Lynda

Lots of good advice all around .I would go for it since you canned them.

Green beans are absolutely the worst vegetable for holding botulism. If the lid is the least bit bulged, or appears to have leaked even a few drops, dump it. It isn't worth the Dr bills and pain you will put yourselves through. As we get a little older our immune systems cannot fight those things as well as they used to. It just isn't worth the risk. Can some more

I know my mom canned pickles one year ~ we had like 65 quarts of pickles. We ate those for several years afterwards and all survived. We also ate jams and jellies that were homemade for several years after they were canned. It was survival choices but we all survived.

However: if in doubt, throw it out.

I used to can a lot, with green beans you have to pressure cook them and should be ok, I have had some of ours for years. Also canned applesauce and still have some, I use them for my applesauce cakes, more flavor than store canned applesauce. we canned other things also, but now it is just mostly the two of use. Also we have canned spac. Sauce with out the meat, as long as the top are sealed well and I agree with the smell they should be ok. If you are afraid of it, open the jars and dump what is in it. You can always reuse the jars, with new lids of course.

Smell them.Then boil 20 min. I have green beans I canned in 06 and they are fine.
I have a recipe I made up that we love.2 jars of green beans,1 can mixed vegetables.
mix 1 can cheddar cheese soup,1 can cream of chicken soup, 1/2 can French's onions,1/2 envelope onion soup mix.
mix with vegetables.Top with rest of onions.
My version of green bean casserole.Bake in casserole dish 1/2 hour -45 min.

I forgot 3/4 can of water mix with the soups.Season with salt and pepper to taste.