K-State Research and Extension

There are several reasons cloudiness can occur.

1. The beans may be too mature which makes them too starchy.  The starch settles out of the food during canning. This is a quality issue.
2. Minerals in hard water can give a cloudy appearance. This is a quality issue.
3. Using table salt instead of canning salt.  Table salt contains anti-caking agents that can cause cloudiness.  This is a quality issue.
4. Finally, it could be spoilage due to improper heat processing.  Do not consume them in this case. Plain green beans MUST be pressure canned because they are a low acid vegetable. When not processed properly, Clostridium botulinum could cause foodborne illness.

Learn how to safely preserve green beans in Preserve it Fresh, Preserve it Safe: Beans.

Source: https://nchfp.uga.edu/how/can/general-information/causes-and-possible-solutions-for-problems-with-canned-food

The short answer is…no. Here’s why.

This is an example of creating your own recipe which can be a dangerous practice.  While bacon and green beans are both low-acid foods, there are no processing recommendations for canning bacon.  Therefore, can the beans by themselves.  Then when ready to eat the beans, add the bacon just before serving.

Adding any fat or butter to home-canned products, unless specifically stated in the recipe may slow the rate of heat transfer during processing. This will result in an unsafe product. Additionally, the fat could seep in between the lid and jar rim and the lid will not seal properly.

There are recipes to can dry beans and baked beans with a small (3/4 inch) piece of bacon, ham or pork. These recipes have been tested to know they will be safe.

Learn more about canning, freezing and pickling a variety of beans at https://bookstore.ksre.ksu.edu/pubs/mf1179.pdf. Green beans can also be dehydrated.