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Canning green beans safely

Misc.
I am a Master Food Advisor with my county extension office. The only safe way is to use a pressure canner, otherwise you may get botulism. There are new varities of beans than there used to be and also stronger strains of bacteria. The only way they can be killed is at a temperature higher than you can achieve through just boiling temperature or 212 degrees. Process pints for 20 minutes, quarts for 25 minutes at 11 pounds pressure. Be sure to use canning salt, not regular or iodized salt. Use 1/2 tsp. per pint, 1 tsp. per quart.
MsgID: 202096
Shared by: Linda Lou,Washington
In reply to: ISO: Green Bean Canning-Pressure Only?
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Green Bean Canning-Pressure Only?
  CG in CA
2 Recipe(tried): Canning Green Beans
  Cheesehead/WI
3 Canning green beans safely
  Linda Lou,Washington
4 Question, Linda Lou
  Cheesehead/WI
5 Thank You: Thank You, Linda Lou!
  CG in CA
6 Thank You: Thank You, Cheesehead :)
  CG in CA
7 Canning green beans
  Linda Lou, Washington
8 Canning green beans
  Linda Lou, Washington
9 CG in CA--
  Cheesehead/WI
10 Thank You: To Cheeshead,WI
  Linda Lou, Washington
11 Well worth the investment!
  Kathy, SC
12 Another use for a pressure canner:)
  Cheesehead
13 canner
  carole from Pa.
14 ISO: Canning Green Bean's safely
  grammajune, Spokane WA
15 green beans
  Linda Lou
16 ISO: Canning Green Beans
  KY zone 6a
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