You have decided to try your hand at canning some of yourhomegrown green beans from the garden. You rinse the beans, addwater, and put them into Mason jars. You are in a hurry, so youdecide to shorten the boiling time to 5 minutes to speed theprocess up. The jars seal properly, as you can tell from the vacuumcreated by the lids. You store the jars on your kitchen shelf for 3months. Are the beans safe to eat now? Why or why not? What type ofmicrobe might be present, and why? If you were making cannedpickles, would the above problem be likely to occur? Explain why orwhy not.
