Ask a Question
Notify Me On Question Update
Email this Question
All of the recipes I can find for canning green beans require a pressure canner. Is there a safe way to can green beans using a boiler canner?
Rate This FAQ
First and foremost, canning low acid foods like beans MUST be done in a pressure canner. A safe pressure canning process is required to destroy the organisms and spores that cause botulism. Old recipes exist on the internet where people were instructed to boil vegetables for many hours, but that still does NOT kill botulism spores.
Next, to ensure safety, Extension only recommends research-based, safe, canning processes. These can be found on the USU Extension website and http://www.homefoodpreservatio
There are a few recipes for pickling beans. When pickling, acid is added to a level that prevents growth of the botulism organism. With enough acid present, a boiling water canner can be used. Here's a recipe for pickled dilled beans:
Submit Your Suggestion
Other Questions In This Topic
- Are jars that have air bubbles in them after bottling, safe?
- Do I need to treat water before storing it?
- I know that I should add lemon juice to bottled tomatoes and tomato juice, but my husband hates sour stuff. Is there an alternative that isn't sour? Is there a recipe for 'V8' that is more palatable?
- Does my stored food still have any nutritional value?
- How much food should I store?
- I have a question about my pressure canned sliced peaches. I cold-packed sliced peaches covering them with a light syrup. Following instructions I packed them with 1/2 inch headspace and poured the liquid to 1/2 inch headspace. However, the peaches floated up so that they were not covered by the liquid during processing. I did run a wooden spatula down the sides of the jars and seemed to get all air bubbles out of the jar. I processed in the pressure canner according to instructions at 10 PSI for 10 minutes. When I removed the jars the liquid was boiling and there seemed to be a lot of air bubbles around the fruit. The jars were already sealed when I took them out of the canner after waiting 10 minutes after the pressure seal dropped. The liquid is down considerably - looks to be about 1 1/2 to 2 inches and the peaches are floating. There are air bubbles and air pockets. The seal is fine. Are these peaches safe?
- This is a food storage question. I have called Iams and Purina re cat food storage. They could not tell me how long I could store their dry food product in an oxygen free envirenment. I would like to store the food in 6 gallon buckets to which an oxygen absorber has been added. I have several members in my ward who are interested in this answer. Do you have any experience with this?
- Can I use bay leaves or nails in my wheat to protect from insects?