Thread: Canning beans?
View Single Post
  #4  
Old August 11th, 2009, 03:04 PM
CearaQC's Avatar
CearaQC CearaQC is offline
Garden nut
 
Join Date: Oct 2007
Location: Great White North
Posts: 1,511
Yeah pickles you can get away with that method because the vinegar is an acid and acts as a preservative. Same way for tomatoes. They only need the hot water bath. But non acid food items need the pressure method. Stuff like peas, carrots, corn, etc. Unless you're doing pickled veg with vinegar. And with jelly and jam, the sugar acts as a preservative.

The Victorians used to layer beans in salt in giant crocks to preserve.

If you just use the pint jars you can get away with one of the smaller pressure cookers instead of the pressure canners. I got mine for $40 last year at Canadian Tire.
__________________
Sandy Belle Sheeba - born 11/14/07 at 12:30 pm Linx Jasper
Reply With Quote