A Gardeners Forum Forums General Discussion The Food Garden Forum Canning greenbeans

Can greenbeans be done using the hot boiling method in quart jars in a big pot of water rather using a pressure cooker. My understanding is a pressure cooker just cooks at a higher tempature in less time. Any flavor,or tenderness to consider here?

A pressure cooker is enough hotter to kill many more bacteria, and green beans are one thing that's notorious for botulism, a tasteless, undetectable but horrible poison. That said, my mother and grandmother used only the waterbath method for many years and no one ever got sick. You should look at a USDA certified site for recommendations, just google canning green beans, most all county extension agencies will also have guidelines...
I don't know what I'd do, I might risk my mom's and gmom's methods, I might not. Hot water bath method is primarilu for pickles, pickled peppers, and tomatoes and salsa. even so, the Fed. says how much acid in the form of lemon juice or vinegar to add to ensure high enough acidity. Only high acid foods are officially sanctioned for waterbath canning.

Pressure. I don't care what the feds say, I would pickle beans in vinegar, but I'd not can them using only a hot water bath. This comes from some really old cookbooks, written well before "standards".

We always pickle beans....ammmm can taste them already. And for our regular beans we cut them to the size we want in the jar then fill the jar add salt and hot water then cook them in a kettle for 2 hours.