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MissouriFamilies.org - Food Safety

 

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How many hours should I process green beans using the boiling water method?


All vegetables, including green beans, are low acid. They must be processed in a steam pressure canner to avoid possible food poisoning by heat resistant spores of spoilage organisms. A combination of temperature and the correct processing time kills the spores of Clostridium botulinum. A steam pressure canner reaches temperatures above boiling. The maximum temperature of a boiling water bath is 212 degrees F. Low acid foods must be processed at higher temperatures. Please refer to "Preserve Your Garden Delights" GH 1454 for safe instructions. 
 

 

Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia

 

 

 

 

Last update: Tuesday, May 05, 2009

 

 


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