We are going to can Cranberry Beans. Do we have to use a pressure
canner (we do not have one) or can we use a Hot Water Bath?

If HWB, anyone have a recipe?

Thanks

On Tue, 02 Oct 2007 17:04:47 -0000, wrote:

We are going to can Cranberry Beans. Do we have to use a pressure
canner (we do not have one) or can we use a Hot Water Bath?

If HWB, anyone have a recipe?

Thanks


Pressure canner absolutely required. Check the Ball Blue Book for
directions.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

wrote:
We are going to can Cranberry Beans. Do we have to use a pressure
canner (we do not have one) or can we use a Hot Water Bath?

If HWB, anyone have a recipe?

Thanks

You must use a pressure canner for any type of low acid foods and
cranberry beans are certainly that. The only alternative is to freeze
them as in, blanch, cool, package and freeze.

George

In article . com,
wrote:

We are going to can Cranberry Beans. Do we have to use a pressure
canner (we do not have one) or can we use a Hot Water Bath?

If HWB, anyone have a recipe?

Thanks

MUST do pressure canning. Check www.uga.edu/nchfp for guidance.
Boiling water bath is for high acid foods (a pH value of 4.6 or lower),
typically fruits, fruit spreads, pickled products, and tomatoes and
tomato products with small amounts of low acid vegetables included. For
the latter, use only blessed and tested recipes regarding how much low
acid vegetable to include with the tomatoes.
--
-Barb, Mother Superior, HOSSSPoJ
Dinner at Yummy! 9-15-2007 Pictures included.