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| Tonight, I pressure canned green beans for the first time. Ahh the glory!!! My mother water bath canned them when I was a kid and I HATED them. They were always "fuzzy" or something. I used to believe that store bought green beans were "de-fuzzed". Now, as an adult, I know those beans should have been pressure canned. What kept those beans from getting us sick? We ate them my entire childhood.
What a superior difference in quality!! I am so proud of these beans! And that's a darn good thing because I have enough beans for at least 40 quarts. Do all of you canners remember the glory you felt each time you learned something new? I love doing this so much!! |
Follow-Up Postings:
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| Luck - and boiling them well after opening the jar. And yes, the joy of accomplishment comes back year after year even when you have been doing it for 50 years. :) Dave |
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| Grin! Yes, I remember...it's been a long time ago, but I still love that feeling. I canned carrots and wax beans with my 27 yr. old daughter on Friday and got to watch the same joy in her face. An awesome day. As to what kept you safe eating those water-bathed beans.... Enjoy your SAFELY canned beans! Deanna |
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| When bacteria become resistant, it's not to heat, but the antibiotics, and I doubt botulism has become resistant to anitbiotics, because for one, you seldom see cases of botulism poison, and secondly if you do, they don't try to kill the organism..........they deal with the toxin it produces. I suspect it's just as stated, most people used to eat grean beans with the tar boiled out of them until they were mushy. Not any more, people are eating their veggies more al dente. I don't serve any home canned veggie, even some commercially produced products unless they are cooked ten minutes. |
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