Some folks just refuse to change no matter what you tell them. They think if it was safe enough for someone in the past then it must still be ok. They either forget some of the steps that were involved that might have made them a little safer - like the long boiling first - or argue that there aren't enough cases of botulism to worry about anyway, or make some other pointless argument.

About all you can do is print out the current guidelines - which have prohibited BWB for green beans for over 15+ years - and give them to them. From then on it is up to them. But you can politely refuse to eat any of her/his BWB beans.

Good luck but based on some of the arguments we get here when we try to tell folks that what they are doing isn't safe, I wouldn't count on much success.

Dave

My Aunt started canning back in the early 50s as far as I can recall. I was only a little kid at the time. She was pressure canning things like corn and beans and beets etc. that early. They may be thinking about the 1930s or 40s. A lot's been learned since then. If I were you I wouldn't eat anything at their house you suspect they canned themselves.

They can DIE from it ! That or if they survive, be paralyzed. Yes, it is that serious. You cannot destroy botulism spores in boiling water no matter how long you boil it. It takes temps of 240 or higher to kill the spores that can then sit and grow into the toxin. You cannot ever make them safe in a boiling water bath, no matter how long you would boil that water.
I personally know of someone who gave the right information to, but, they did not pressure can. They ignored the warning and they water bath canned the green beans. Two people in the family died from the green beans.

Does your friend realize botulism is so toxic a single teaspoon of the stuff can kill 100,000 people?

The important things to remember are 1) botulism likes a well-sealed airless environment 2) botulism likes it warm but not too warm.

So by slapping a lid on and putting her green beans in a water bath, your friend is creating a perfect environment for the creation of a very nasty toxin.

In 1926 the USDA announced that pressure canning was the only safe processing method for low-acid product (meats and vegetables.)

It says something about the resistance of home canners to change that 82 years later many people still insist on the boiling water bath for their green beans.

If I were in your situation, in good conscience I would feel bound to inform my friend of the risk of botulism with that method. I've included a link to a nice short user-friendly explanation of botulism.

However, if your friend insists on canning beans "her way" you just have to let it go. Do encourage her not to touch or taste the contents of any jar without boiling hard (full rolling boil, lid on) at least 10 minutes.

Carol

Here is a link that might be useful: What is Botulism?

Buy her a Ball Blue Book, print the info Carol linked regarding botulism, print this thread, pray for her.

Then you've done all you can do.

I personally think people who bungee jump from great heights and extreme ski are taking huge risks too, but I cannot control others....I cannot control others.....I cannot control others................ (grin).

Good luck,
Deanna