All questions

I recently had someone tell me they used their oven to can green beans. Shouldn't you use a pressure cooker ?

Although the temperatures could be the same isn't their a difference?

asked by thirschfeld over 8 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
1 answer 1910 views
MrsWheelbarrow
MrsWheelbarrow

Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.

added about 8 years ago

I believe Europeans occassionally use the oven for canning - it's one of the methods detailed in the new River Cottage Preserves Cookbook. Not considered safe in the US, and especially not with low acid foods like green beans. I've had marginal success pressure canning green beans, with the exception of pickled (dilly) beans. IQF seems to retain color & crunch more consistently.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52