You should not can green beans without a pressure canner. According to the USDA , vegetables such as green beans must be canned in a pressure canner at the appropriate pressure to guarantee their safety. This is to prevent the deadly toxin that causes botulism. If you do not have a pressure canner, another option is to freeze the green beans. An excellent resource for information on food preservation is the National Center for Home Food Preservation at www.uga.edu/nchfp. You will be able to find publications related to canning and freezing at this web site.
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