Maybe. But you should NEVER attempt to can or pickle anything (especially green beans- low-acid foods=botulism-or-worse) without first consulting the USDA's website: http://www.uga.edu/nchfp/publications/publications_usda.html to gain a very clear understanding of the principles and equipment that are necessary for safe home canning and preservation. If you live in a Western (U.S.) state that has a land-grant university, free hands-on courses are almost always available through the extension office.
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10 years ago
Maybe.
But you should NEVER attempt to can or pickle anything (especially green beans- low-acid foods=botulism-or-worse) without first consulting the USDA's website: http://www.uga.edu/nchfp/publications/publications_usda.html
to gain a very clear understanding of the principles and equipment that are necessary for safe home canning and preservation.
If you live in a Western (U.S.) state that has a land-grant university, free hands-on courses are almost always available through the extension office.