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 safe to bottle butter? I went to a class and they said it was "canning butter" yet we didn't process it.
- Information for Canning at High Altitudes.
- How to store fesh oranges to last as long as possible?
- Can powdered milk have a problem with mold?
- When canning dry beans is it necessary to rehydrate by soaking them before you can them?
- 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?
- 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.
- I have tried pressure canning chicken 4 times now. I've done 2 batches cooked chicken and 2 batches raw chicken. All 4 times most of the water cooked out of the jars. Is this supposed to happen and is the chicken safe for us to eat?