Canning green beans?

Question

every year we can green beans we raw pack them and then we put them into a boiling water bath but we always dispute how long we are supposed to keep them in the boiling water (more or less than an hour).

can somebody clear this up for me please

Answer 1

I just had this issue last week when I was canning. I could remember my Mom using a water bath - she informed me that it used to take 4 HOURS to do so. I did some research and found that since they are a low-acid food, pressure canning is the safest way to go.  So we purchased a pressure cooker and they turned out really well. Only takes 25 minutes.

Answer 2

I have always used a pressure cooker for this step and was taught to use 11 pounds of pressure for 25 minutes.for quart jars and 10 pounds of pressure for 20 minutes for pint jars.

I hope this helps!

Answer 3

If you are raw packing green beans, they should be prepared in a pressure canner.  A boiling water bath does not kill the deadly botulism.  Only pickling them like in dilly beans is safe for the boiling water bath.

So 10 lbs pressure for 20 minutes, or if pickling dilly beans, then 10 minutes in a boiling water bath.