Hello, just a question... I just watched your water bath canning video in which a gentleman was canning green beans, however I had previously just been reading your page about pressure canning. In the pressure canning info, it says that the only way to safely preserve low acid vegetables is by pressure canning them. Green beans are listed as an example of such a vegetable. Is it actually safe to weather bath can them instead? Also the reason I was looking this up is because I came across a recipe for carmelized onion jam, which said it can't be water bath canned, it has to be pressure canned. I would think onions are high acid, so I'm not certain why this would be?
I'm a newbie at canning, so any info would be greatly appreciated! I wanted to give away some preserves as gifts this year, but really don't want to make my loved ones sick! Thanks so much, Kealey
Hello, just a question... I just watched your water bath canning video in which a gentleman was canning green beans, however I had previously just been reading your page about pressure canning. In the pressure canning info, it says that the only way to safely preserve low acid vegetables is by pressure canning them. Green beans are listed as an example of such a vegetable. Is it actually safe to weather bath can them instead? Also the reason I was looking this up is because I came across a recipe for carmelized onion jam, which said it can't be water bath canned, it has to be pressure canned. I would think onions are high acid, so I'm not certain why this would be?
I'm a newbie at canning, so any info would be greatly appreciated! I wanted to give away some preserves as gifts this year, but really don't want to make my loved ones sick! Thanks so much, Kealey