Canning green beans, hot water bath

I get a lot of queries, daily, about this subject.  I posted once about it in the way back day. But as I say, if one is interested, others are as well.

First, the disclaimer.

Pressure canning is the only safe way to can your meats, and vegetables. Using Boiling Water Canners for these foods puts you at risk for botulism and poisoning. Fruits are fine in the hot water bath.

How to water bath.

Hard boil your hot packed jars for at least 90 minutes. 

Even with this amount of time,Clostridium Botulinum bacteria can survive and grow in the sealed jars. If your jars are sealed properly, don't taste them before cooking its contents. Boil your food for 10 minutes, uncovered {do this even if there is no signs of spoilage}

How to freeze green beans. 

Blanch green beans in boiling water for five minutes, drain and pat dry. Lay them out in a single layer in your freezer, leave for at least an hour before placing them into a container.

The open Kettle method.

Pouring your hot foods into a jar, putting on a lid and not proccessing any further is called the Open Kettle method. Low acid foods canned in this manner have the same chances of growing Clostridium Botulinum as the hot water bath ones. Even your high acid foods might spoil because of poor vacuum sealing. Even when you have sterilized everything, there is still the chance of re-contamination.