Constance
Master Chef
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?
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?