Re: pressure versus water bath
The trouble with green beans is the texture. I tried hot-water bath canning dill beans a few years ago, before I had my pressure canner. I heated them until boiling (in the sterilized jars) and then they all pretty much sealed- but the amount of time it took to process them turned them really, really mushy. I just used a basic rule of thumb to process until they were internally boiling (any cool spots could harbor bacteria that could grow- even though I put them in an acidic vinegar mix).
Pressure canning goes so quickly- I was so hesitant to do it, and probably still would be, but a friend surprised me with a pressure cooker/canner. I am still surprised how much I love it! I can get a lot more done. I use a basic rule of thumb of- acidic and high heat foods (like jelly, which is poured into sterilized jars while boiling hot) are just fine for a hot water bath method, but anything thick/ and or sugary needs to be pressure-canned (for example, I'm doing apple butter and probably apple sauce and apple pie filling next week). I would totally recommend even borrowing one and giving it a shot!
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