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Last Updated: October 21, 2010
No! Green beans are a low-acidic food, which means the risk of botulism and exposure to other harmful food microorganisms is extremely high. Using an open kettle canner or water bath canner to preserve green beans and other low acidic foods can result in serious illness and even death.
These low-acidic foods should instead be canned using a pressure canner, which will ensure that adequate temperatures are attained to destroy Clostridium botulinum spores.
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