[vetvetdoug]

Hard swellers, flippers, and seam defects will be a hint that there may be some botulism in the product. Canned green beans historically with their neutral pH have been a real good source of botulism poisoning. Home canned green beans used to be a real dangerous source of botulism. Canning is actually safer today than it has ever been; catching the imperfects is also better and is why we’ve had recalls.

[NRA2BFree]

Home canned green beans used to be a real dangerous source of botulism. Canning is actually safer today than it has ever been; catching the imperfects is also better and is why we’ve had recalls.

I remember my mother telling me about home canned green beans when I was a little girl. I've been canning for a few years now, but I won't try to can green beans. I'd probably be my own victim. LOL