Do I need to use a pressure cooker for pickled beans? I know the USDA recommends one for regular canned beans, but what about pickled beans? Is a water bath sufficient? For how long?
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As long as vinegar is present in the recipe, no, you do not need a pressure cooker. Water bath, jars completly submerged a couple of inches at least below water surface. Cook in jars for 20 minutes.
Add fresh dill, red pepper pod, Garlic cloves and white sugar to the vinegar to make a sweet brine, a couple of dashes of Tabasco sauce.
If you use an up to date canning recipe for pickled beans, then yes, you may safely process them in a hot water bath canner.
When processing these kinds of pickled foods play close attention to the instructions and do not alter or change anything. For example, the recipe will call for a 5% vinegar and use 1 pint jars to assure the contents will be thoroughly heated.
It is also important to know your approximate elevation or altitude in order to determine a safe processing time for canned foods. Since the boiling
temperature of liquid is lower at higher elevations, it is critical that additional time be given for the safe processing of foods at altitudes above sea level and a tested recipes will provide all this info. Or contact your local state extension services office and speak to one of the staff experts.