Prairie Fare: When preserving food, be a scientist

“I want to preserve green beans, but I’m afraid of pressure canners,” my caller said. “Isn’t there a workaround?”

“You could freeze or dry them,” I said. She said she didn’t like the texture of frozen beans. I suggested pickling them.

“That might be good in a Bloody Mary,” she said with a laugh.

“They are tasty on a charcuterie board, too,” I added.

The safe way to can green beans is in a pressure can…