“Pressure canning is for low acid foods..meats, fish, vegetables like green beans, carrots, corn, that needs more pressure and heat to kill the bad stuff.”
Okay, I just watched on the Ball website, the canning of green beans using a pressure canner, so have to have pressure canner after all.
/johnny
Marcella,
Do you have this book?
http://www.amazon.com/Encyclopedia-Country-Living-Anniversary-Edition/dp/1570618402
If not, buy it..It’s got tons of useful information.