DEAR SUN SPOTS: I’m hoping someone has the answer for me. I have been canning string beans for more than 40 years. I’m not doing anything different.

I just put up 10 pints of green and yellow string beans. They were processed in a large pressure cooker canner a week ago. I never cook them the length of time required as it makes them too mushy.

Anyway, I checked on the beans yesterday only to find several have soured. The liquid is cloudy and smells real bad when I open the jars to dispose of the beans. This has been happening now for at least the last five years, only more so this year. Can anyone tell me what I’m doing wrong? I use salt as required.

I hate processing beans and then having to throw them out. A lot of work goes into picking, cutting, washing, putting them in hot jars and cooking them off. If anyone knows the answer, please let me know. — No Name, rastas2@megalink.net.

ANSWER: At the National Center for Home Food Preservation site (www.uga.edu/nchfp), it says there have been a number of case of botulism from underprocessed home canned green beans. The site notes that the spores that cause botulism are resistant to even very high heat and includes links with recommended processing times for different vegetables.

Perhaps some experienced canner will have additional thoughts.

DEAR SUN SPOTS: Thanks for being our problem solver. I’m writing about something I’ve been wondering about. When restaurants make French fries and leave the skins on, aren’t they supposed to cut out all the black holes and ream out the black inside before cutting them into fries? Is there any law about this, and is the black hurtful? This has only happened since you could leave the skins on. — No Name, Strong

ANSWER: Sun Spots spoke to Jeff Gagnon from the Maine Department of Agriculture. He said there are several different conditions that could cause black spots in processed potatoes (for example, French fries and potato chips). Fortunately, he said, the high heat at which these are cooked would kill anything harmful.

At the University of Missouri Extension (http://tinyurl.com/33susou) appears the following: “Many factors can cause internal blackening of potatoes. Most common are fusarium wilt, viruses and high temperatures before harvest.”

Sun Spots cannot imagine that any restaurant or manufacturer would intentionally leave the black spots when they process their potatoes, but Jeff’s answer indicates that if one or two gets left behind you have little to fear.

There is nothing wrong with eating potatoes with the skins on as long as they are thoroughly washed and the sprouts cut off. According to www.potatoes.com (an industry website from Washington state), potatoes with their skins have 2 grams fiber.

More dangerous than black appears to be green. At the same Missouri website: “Green skins are caused by exposing potatoes to light. The green portion contains an alkaloid called solanine that can cause illness. All green portions should be thoroughly cut off before cooking.”

Sun Spots assumes from your question that you were served potatoes of doubtful quality. If you would like to register a complaint, you can call Peggy Albert, 287-5671, who is in charge of restaurant inspectors, or her boss, Lisa Brown, 287-5691.

DEAR SUN SPOTS: You have helped me in the past. I thank you and have another problem I hope you can help me with. My rhubarb patch has really big stalks and a little tough; it looks like from the center mostly. How should I possibly thin the clump out? — No Name, Auburn

ANSWER: Sun Spots spoke to Mark at the Cooperative Extension Service. He said that your patch is probably older and needs to be thinned, much as you would with perennial flowers. You should dig up and discard (or give away) several of the clumps, then divide the others to fill in the space.

He also suggested that in the spring you fertilize with compost or 10-10-10 granules, about a cup of fertilizer around each plant.

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name (we won’t use it if you ask us not to). Please include your phone number. Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be e-mailed to sunspots@sunjournal.com.

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