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| I'm a novice pressure canner. I'm going to can green beans and I've been watching YouTube vids and have info from the state's extension service. I'd like to try a couple of methods I've viewed but wanted to ask if anyone here had any experience. One channel recommended adding zinc to the jar to retain the green color. Another channel recommended canning them in chicken stock for a better flavor.
Has anyone tried either or both and what are your opinions. Thanks so much for any advice. | |
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Pressure Canning questions
