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Prep 20 mins
Cook 30 mins
These are almost exactly like store-bought canned beans. I prefer fresh or frozen beans but every year I can a few jars just to use in 3 (or 5) bean salad. From Company's Coming Preserves cookbook.
- Pack beans loosely in sterilized jars, leaving an inch of headroom.
- Bring remaining ingredients to a boil in a large pot.
- Pour over beans, to within 1/2 inch of the top. Wipe edges of jars with a clean cloth and seal with sterilized lids.
- Process in hot water bath for 30 minutes.
- Can be served heated in the liquid from the jar or drained and rinsed, then heated.
I selected this recipe because of the number of favorable reviews. When I got to the part about making the packing brine, I realized it was a very dangerous recipe and from now on I won't be going by the number of Stars on a recipe. Next time I will read the recipe all the way through LOL. Since I already had the beans ready to can, I blanched and shocked them instead and vacuum packed them for freezing. For safe waterbath canning of beans and other low acidic vegetables, you need a brine that is AT LEAST 1:1 water to vinegar. Otherwise, they need to be pressure canned.
I am sorry but it is not safe to waterbath green beans. They need to be pressure canned. If you did it and didn't get sick you are very lucky. Botulism is nothing to fool around with.
This is a very dangerous recipe-you should NEVER can green beans in a water bath, unless you use a ratio of vinegar to water of 1:1. Botulism grows well in low-acid, improperly canned foods. Only use a water bath for high-acid foods! Use a pressure canner for all others.