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Isn’t it considered unsafe to do green beans in a hot water bath for canning? Is it recommended to use the pressure method to achieve the 240 degrees to kill bothulism?
My Aunt Ada used to make “mixed pickle” in the autumn. She’d pick all the little vegetables…pickles, lima beans, cauliflower, onions, carrots, green & red peppers, green tomatoes, etc. that were left on the vines and pickle them in a sweet brine. It was colorful and delicious. It was a great way to glean every last bit of produce from her garden before the frost. Does anyone have a recipe for such a pickle?
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