Canned Green or Wax Beans (Water Bath Method)

Submitted by Cookin-jo

"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."

 

• Ready In: 50mins
• Ingredients: 4
• Yields: 4 quarts
• Serves: 8

ingredients

• 16 cups green beans or 16 cups wax beans, cut in 1 inch lengths
• 32 cups water
• 3⁄4 cup pickling salt
• 1⁄2 cup white vinegar

directions

1. Pack beans loosely in sterilized jars, leaving an inch of headroom.
2. Bring remaining ingredients to a boil in a large pot.
3. Pour over beans, to within 1/2 inch of the top. Wipe edges of jars with a clean cloth and seal with sterilized lids.
4. Process in hot water bath for 30 minutes.
5. Can be served heated in the liquid from the jar or drained and rinsed, then heated.

Reviews

[outlawman2]

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.

 

[Debby A.]

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.

 

[Laurie E.]

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.

 

[Gloria 15x]

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.

 

[Pattie L.]

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.