Canning Green Beans in a Water Bath - for beginners
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- Опубликовано: 14 окт 2024
- ** UPDATE: This is how I can my green beans! Always do your own research and what is right for you.
How to can green beans in a hot water bath! This is for the beginner canner! I, in no way, claim to be a master or an authority on canning - I'm just sharing how I get the job done. :)
You did a great job explaining the process!
Could you share the recipe. It is difficult to write down what you are saying! Glad they turned out delicious! Thanks for sharing! 💕
I'm giving your recipe a go right now. Pressure canning freaks me out too.
Best of luck!!!
I find pressure canning over cooks the food depleting the nutrients, water bath allows some of the nutrients to survive. Every time I water bath my veggies, they just look healthier than when I pressure can.
Interesting! I'm still afraid to pressure can, but it's on my list of to-do's for learning!!
Years ago during the 1970s I canned green beans and corn in a hot water bath.We ate them and they didn't harm my family I didn't know about a pressure cooker canner.
I water bath my green beans as well ! I use Redmond real salt .
I like how you describe things. Thanx for this video!
Ive watched “Make it Make”, and she does potatoes…which i thought was really cool. The times on water bathing are different then yours….she uses her friends recipes, who is an Amish woman. The Amish woman pressure cans EVERYTHING. Including meats…which scares me a little bit. Thanks for your video.., Cindy
Lee Hirschman
But if that lady "pressure can EVERYTHING" why ur all scare? If that's the right metod to use.. 🤔
@@irmaulloa3487 I’m sorry, I meant to say that the Amish woman water baths everything.. oh my goodness.. I need to proofread what i type..🙄
@@leehirschman473 yes! I think I saw that! They water bath everything, they re-use their lids, they re-use store bought spaghetti jars, and they don't follow USDA recommendations--they have never heard of USDA!!
I water bath canned my carrots, green beans and meat, they’re fine. For those who make comments about ‘they must be pressure canned’ what do you think people did before the pressure canner was invented. You just do it longer, pressure canning helps to make the process happen faster.
I have the same issues I should proofread also @@leehirschman473
Most people substitute pickling salt with pink Himalayan salt
Oh that’s AWESOME to know! I did have that. Does it substitute at the same measurements?
@@harmonyhomestead5 from what I understand it does and it is certainly easier to find in grocery stores
Wow. I always thought you had to pressure can green beans.
I had no clue either! I was glad to find this method. So far each jar we’ve ate has been super tasty!
You can't. This is Russian Roulette. There is a video of a woman who almost died from botulism who made a warning video. Also check out "RoseRed Homstead - That Woman With A Gadget". She is a retired scientist and teaches about botulism and does comprehensive studies showing you how it works. If you truly understood how botulism thrives and dies you will know there is no safe way to water bath it. At all. Just because these people have not gotten sick yet does not mean anything. It only takes one time and botulism can kill you. It's a neurotoxin and is one of the most poisonous biological substances known, it's not just simple food poisoning. I have no idea why RUclips allows such dangerous information to be spread.
Even if this woman and her family have not gotten sick, her misinformation can kill someone else.
Green beans should be pressure canned.
You do. Read the FDA's article. You must reach a high temperature for so long. If not you're going to get Botulism and can die. Please do your research and follow all F.D.A regulations
@@danbev8542 ok😂
This is how my grandma did it.
Can't hear you. New subscriber here.