Is this method common?
Is anyone able to tell me how to do it?
I priced these canning sets and they are all $75 and higher I'm trying to avoid buying one.
Both my gradmothers and my mom canned green beans in a water bath. I see no harm in doing it this way. Human botulism is a serious but relatively rare disease. The disease is an intoxication caused by extremely potent toxins preformed in foods. The toxin itself is destroyed by normal cooking processes – that is, boiling for a few minutes. Refrigeration temperatures combined with salt content and/or acidic conditions will prevent the growth or formation of the toxin as well. If you are worried about botulism and cannot use a preassure cooker, as is the case with anyone that has a glass stove top, you can always freeze your green beans. If you still want t can them using the water bath there are some things you can do to help. You can rise the acid level in the beans by adding vinegar, lemon juice or you can add absorbic acid.