Canning green beans question
I found out yesterday that a friend of mine canned up her green beans in a boiling water bath because she didn't have a pressure canner. She left them in the canner for 3 hours, thinking that would make them safe.
I know some older people who used to do that, but everything I've read says that method is unsafe.
I don't want my friend to die from botulism. What do you all know about this?
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