The phrase “how to can green beans without a pressure cooker” describes the process of preserving green beans using methods other than pressure canning. This often involves techniques like water bath canning or pickling. An example would be preserving green beans in a vinegar-based brine and processing them in a boiling water bath to achieve shelf stability.
Preserving garden produce extends its usability beyond the growing season, minimizing waste and ensuring a supply of home-grown vegetables throughout the year. Historically, alternative preservation methods were crucial before pressure canning became widely accessible, offering a lifeline for food security.