“I want to preserve green beans, but I’m afraid of pressure canners,” my caller said. “Isn’t there a workaround?”
“You could freeze or dry them,” I said.
She said she didn’t like the texture of frozen beans. I suggested pickling them.
“That might be good in a Bloody Mary,” she said with a laugh.
“They are tasty on a charcuterie board, too,” I added.
The safe way to can green beans is in a pressure cann…