[FrogMom]

Green beans have to be pressure canned to avoid toxic problems. Most everything else can be water bathed.

Careful there. If it's meat, you must pressure can it. If it's low-acid veggies (like green beans), you must pressure can it.

Absolutely best advice I can give is get the Ball Blue Book and follow it. It's under 5 bucks at Wal-mart and is truly the canning bible.

[momtothree]

Right you are FrogMom! Every canner that I know uses the Ball Blue book as their canning “bible”. It is complete with details, descriptions, and even pictures (canning peaches for example). People can also buy them on Ebay.