I am canning some pickled green beans. I have always used the HWB method, but now I have a pressure canner.

Boiling water 212' Pressure canner at 5 lbs pressure would be 228' is there any reason I couldn't do these green beans w/jars in the pressure canner?:confused:

I can't seem to find any thing on the net with info. Normally I would boil for 10 minutes. I think I'm going to go with the 5 lbs and 5 minutes.
I'll wear my safety goggles :eek:

In case anybody cares...
I figured it out by doing the process.
I'm thinking beans, jelly, jams and chutney etc.. Don't need that much time to process. (Well, I actually knew that, but thought I could cut it in half and not use all the water) Boiling hot water scares me and is not good for my plumbing when I dump it down the sink.:eek:

As I heard the pressure canner boil away I realized that my beans were already done, before it got to the point that I needed to time and set the pressure. As soon as it was pressurized, I turned it off and moved it away from the burner to cool.

Everything looks good and I guess in a couple months, I will know if I overcooked the beans.:D

I'm in the process of making beef broth right now, but I know how to do that!;)

Found this site... deals with pressure canning green beans, not pickled. Maybe it will answer some questions for you.
http://gardenplotter.com/rospo/blog/2007/09/canning-beans-step-by-step.html

Found this site... deals with pressure canning green beans, not pickled. Maybe it will answer some questions for you.
http://gardenplotter.com/rospo/blog/2007/09/canning-beans-step-by-step.html