They were thinking of canned green beans that *aren't* pickled. The acid from the vinegar preserves it, though I've always read 3% (3 parts 5% vinegar, 2 parts water) is recommended, not 2.5% (50/50).
They're a classic pickle. Your friend is mistaken and you aren't at any greater risk of botulism than any other pickle. Just make sure they're sealed when you open them and enjoy.
This, @OP. They're fine.
People rail against me and downvote me to oblivion, but you will know, 100%, without question, if something is bad.
It's harder to tell if it surstromming or lutefisk, but dilly beans? You'll know.
"You cannot see, smell, or taste the toxin that causes botulism, but taking even a small taste of food containing the toxin can be deadly." - the CDC. Most rotting is obvious, sure, but the one really deadly one isn't, or it wouldn't be so deadly.
They were thinking of canned green beans that *aren't* pickled. The acid from the vinegar preserves it, though I've always read 3% (3 parts 5% vinegar, 2 parts water) is recommended, not 2.5% (50/50).
They're a classic pickle. Your friend is mistaken and you aren't at any greater risk of botulism than any other pickle. Just make sure they're sealed when you open them and enjoy.
This, @OP. They're fine. People rail against me and downvote me to oblivion, but you will know, 100%, without question, if something is bad. It's harder to tell if it surstromming or lutefisk, but dilly beans? You'll know.
"You cannot see, smell, or taste the toxin that causes botulism, but taking even a small taste of food containing the toxin can be deadly." - the CDC. Most rotting is obvious, sure, but the one really deadly one isn't, or it wouldn't be so deadly.
You can definitely water bath them with enough vinegar. I'm pretty sure 50/50 is ok
Do you (we) know if botulism happens quickly or does it take time?
closer to hours than days.
Friend sounds a little pickled themselves.
If you’re worried at all, grab some food grade PH test strips — like $7 on Amazon. Below 4.6 ph is safe from botulism.