How long do you cook green beans when canning them in water bath?

Question

How long do you cook green beans when canning them in water bath?

Answer 1

I have canned/bottled fruits & some vegies for years, but I leave beans strictly alone,  they are difficult to do properly as botulism forms in them if not done properly. The  Fowlers Vacola preserving outfit comes with a booklet which explains the difficulties of doing it right. This also goes for other vegetables as well.

Answer 2

If I remember right, you are supposed to just "blanch" them in boiling water for about 2-3 minutes. Not cook them.

Answer 3

I know green beans are recommended to be 'processed' in a pressure canner, but my family has always 'water-bath canned them since my Grandmother`s day. We always cooked ours for three hours. If you have to add more water during that time (usually do to keep lids covered), make sure you use boiling water. This is also the time recommended in my (old copy) Ball Canning Guide.

Answer 4

I use the cold pack method.  This means I don't cook them at all before canning.  Put them in the jars, add hot water, a teaspoon of salt, put on your lids and you process in the pressure canner!  Not hot water bath!  I've heard of people using the water bath with some success, but really, in this day and age, we know so much about bacteria and we know that pressure canning is the only 'safe' way to can low acid foods like vegetables and meat.  Botulism can kill you.