I'm using point jars. My cookbook says double the time for a pint. Will this work?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Please don't try to can in a pressure cooker. If you have a pressure canner, then you're good to go, but pressure canners and pressure cookers are two different breeds of the same animal. A pressure cooker (aside from being an unsafe method) would also require you to add additional processing time, so you're also running the risk of overcooking your string beans.
Here's a link with more explanation from the National Center for Home Food Preservation. http://nchfp.uga.edu/publications...
Please enter a valid email address.
Well played. You deserve a cookie.
Americans Are Drinking More Coffee Than Ever
The Greatest Hits
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.