Ask Jackie: Pressure canning by Jackie Clay-Atkinson

Author:Jackie Clay-Atkinson [Clay-Atkinson, Jackie]
Language: eng
Format: mobi
Publisher: Backwoods Home Magazine
Published: 2012-07-31T18:30:00+00:00

Canning green beans

For 60 years I have canned green beans like this:

To each quart of beans I add 1 tsp. salt and top it with 1 tsp. vinegar or lemon juice. In water bath I boil quarts for 45 minutes, pints for 30 minutes. Before serving, I boil 5 minutes more. I never, never had spoiled beans and we have never been ill from eating them.

Hanni Goochee, New York

I’m sure your beans are fine, but it is still not safe to water bath any vegetables or meat. The deadly bacteria that causes food poisoning is not present in most food, homes, or jars. Therefore it does not usually affect boiling water bath processed low-acid foods, such as your beans. But it can, and does happen in some instances. It’s sort of like pointing a loaded gun at your family. It will probably never go off. But I’d sure not advise doing it! Adding the vinegar or lemon juice is just not enough acid to make them safe.

One exception to this is when you pickle beans or other vegetables. Then, using a lot of vinegar, they become acidic enough to protect them from bacteria which causes food poisoning.

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