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Non-Cattle Specific Topics
Gardening
Canning beans.....................
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<blockquote data-quote="greybeard" data-source="post: 1444893" data-attributes="member: 18945"><p>Same here. </p><p>Green beans are low acid, so they have to either be blanched and frozen or properly pressure canned. Hot water bath alone, then canned won't do it. I just don't trust canning low acid produce..not worth the risk. </p><p></p><p>More people get botulism from home canned green beans than any other canned produce, probably because they are so easy to grow. Cook them long enough tho, and the higher temp and longer cooking time at that temp is 'supposed' to kill the botulism bacteria. Green beans is one of those things I just won't can.</p></blockquote><p></p>
[QUOTE="greybeard, post: 1444893, member: 18945"] Same here. Green beans are low acid, so they have to either be blanched and frozen or properly pressure canned. Hot water bath alone, then canned won't do it. I just don't trust canning low acid produce..not worth the risk. More people get botulism from home canned green beans than any other canned produce, probably because they are so easy to grow. Cook them long enough tho, and the higher temp and longer cooking time at that temp is 'supposed' to kill the botulism bacteria. Green beans is one of those things I just won't can. [/QUOTE]
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Canning beans.....................
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