Low Temp Pasteurization Canning

[Jogeephus]

Jo,
Not issue You're addressing, but my early life my Mom & Grandmothers used what they called cold pack canning for all spring vegetables. Green beans, garden peas, cabbage, were blanched and canned in hot water bath. Pickles and relishes done same.
Summer vegetables done pressure and temperature. Family goal prior to "home freezers" was minimum 1000 units vegetables and soup base in pantry.

I'll do the pickles and relishes and the more acid things in hot water bath but haven't done green beans. I'll pressure can those. I try to raise all our food and prefer to freeze as little as possible but I still end up freezing a lot. Freezing so easy but its not as convenient later if your freezers are arranged like ours. :lol:

 

[Jogeephus]

Thanks Chippie, I'll give that a try too.