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Green beans must be canned under pressure. Do not use a waterbath. Green beans are a low acid food, and therefore, must be canned at a higher temperature to kill any micro organisms that may be present. A water bath canner only reaches 212 degrees, while a pressure canner reaches 240 degrees. If you do not use a pressure canner for green beans, you are putting your family at risk for very serious food poisoning.
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