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
- Is it save to eat weevil?
- Can I store wheat, sugar, flour or other products purchased in 25 pound bags in a rubbermaid container? I am looking for space efficient ways to store bulk grains and legumes.
- Are jars that have air bubbles in them after bottling, safe?
- When and where do I go to have my pressure canner checked? How often should it be checked?
- Can powdered milk have a problem with mold?
- I just prepared pesto today containing basil, pine nuts, garlic, italian cheeses, and lemon juice, pretty much in that order from largest quantity to smallest. For how long could I keep this in my freezer before the oil will go rancid or the pesto will otherwise be inedible. Seems to me that I kept some a while back for 6 months, and after eating it I got sick, though this could be coincidental.
- Can I get my pressure cooker tested? When and where? Thanks for a great service! jh
- What protein content should my stored wheat have?