Green beans; Can in boiling water bath?

Howdy,
15lbs. of fresh green beans =19 pints of Dilly Beans. Boiling water bath canning...been doing it for oh so many years...Still alive

randal cranor wrote: 15lbs. of fresh green beans =19 pints of Dilly Beans. Boiling water bath canning...been doing it for oh so many years...Still alive

The Dilly bean recipe I have calls for vinegar - is that true of yours? Vinegar is an acid and that makes the whole process safe.

Lime or lemon juice can be a substitute, but recipes will specifically exclude Meyer Lemons as they aren't acidic enough. Tomatoes used to be acidic enough to be safe as a salsa (or any recipe where you're added extra things that are low acid), but many modern varieties are lower in acid than they were 30 years ago before food production became industrialized and everything needed to taste the same all the time.

I need to find a local shop that carries the pH test strips so I can buy one in range of food safe for boiling water bath canning. I love making salsa, but I know it's on the edge. I add some vinegar, which is not traditional, but keeps it safe.