Canned Green or Wax Beans (Water Bath Method)

"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."
 
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photo by Bobbie R. photo by Bobbie R.
photo by Bobbie R.
photo by Bobbie R. photo by Bobbie R.
Ready In:
50mins
Ingredients:
4
Yields:
4 quarts
Serves:
8
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ingredients

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directions

  • 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.

Questions & Replies

  1. As far as I know,my grandmother knew and my great grand mother knew, you sure do not have to use a pressure cooker to safely can most fruit and veggies.
     
  2. Hi! First time green beans canner here! I was wondering if you could taste the vinegar in the beans once served. I do not own a pressure canner, just a regular water canner. Also, can this recipe be used for beets or carrots or potatoes for exemple?
     
  3. I would prefer to water bath green beans vs. pressure canner since I have a glass top stove. Last year, I purchased an electric water bath canner. My first batch came out with the water a little cloudy. I used pink himalayan sea salt instead of white table salt. I did not use vinegar. I was concerned they might not be holding well, but I see a lot of comments that this is plenty safe and I want to be assured as I'm getting ready to water bath more green beans. Should I use the vinegar and/or blanch the beans first? Suggestions?
     
  4. Does the water for the water bath need to be boiling for 30 minutes or just simmer?
     
  5. THIRTY TWO cups of water???????!!!!!
     
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Reviews

  1. If so many of you folks are so concerned about not using a water bath, then why are you even on this recipe? You feel the need to use a pressure cooker, fine. But don't try and "pressure" those of us who have been doing it this way for years. Yeah, my mom, granny & great granny did it this way. Course they all died young at 87, 92 & 95.
     
  2. for years our for mothers and grandmother can green beans and many other foods using only the hot bath method. I grew up with my mother canning everything no one ever got sick if it done right, My use to blanch all her veggies before canning them . so this thing saying it not safe it hogwash. I still doing it the way my mother taught me and im teaching my daughters the same way. we all are fine.
     
  3. Water bath canning green beans is safe, if done correctly. People in there 80's, 90's and 100's never owned a pressure cooker. They canned in hot water bath. I'm the 3rd generation of canning this way. No one in my family or any one I know of has ever gotten sick from this. Come on people, just use common sense.
     
  4. 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.
     
  5. Hi folks, I'm also a hot water canner, never learned pressure cooking, and frankly I'm afraid of the mechanism. I remember my grandmother stating she learned from her mother. Old time Floridians did all their canning outside, due to the heat. I can't recall anyone becoming ill, simply keep it hot, keep it clean, and let mother nature do the rest.
     
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RECIPE SUBMITTED BY

I was born in a small Canadian prairie town but was raised in the city. Country living appeals to me more and more and now I think I have the best of both worlds, living just outside the city but within a 30 minute drive from downtown. I enjoy the wildlife I see out my kitchen window and my vegetable and flower gardens in the summer. And I love cooking with the produce from my garden, although there always seems to be too much at once. Learning to can became a necessity with all those beautiful vegetables and I now really enjoy making pickles, relish, salsa, jams and whatever else strikes my fancy. I have 2 teenage sons and cooking to suit everyone's taste is always a challenge. Recipezaar has certainly made life easier in that regard, with so many great recipes to choose from. <img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/TasteofYellow.jpg"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Derfcookathon.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/personal/FRENCH-foodfun.jpg"> <img src="http://www.recipezaar.com/members/home/1956/holidaylightssticker.jpg"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/photo-swap-7sticky.jpg"> <img src="http://www.recipezaar.com/members/home/1956/SoupsandsaladSTICKER.jpg"> <img src="http://www.recipezaar.com/members/home/1956/PotLuckSTICKER.jpg"> <img src="http://www.recipezaar.com/members/home/237330/CameraLesschef-STICKER.jpg"> <img src="http://www.recipezaar.com/members/home/237330/TEXMEXstickr.jpg"> <img src="http://i151.photobucket.com/albums/s124/Cookin-jo/banners%20and%20stickers/piggysticker.jpg">
 
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