I recently received an email about this, and thought it would be a good quick post.
The USDA wants me to tell you that you should always use a pressure canner to process your non-acidic foods. New canners can cost you $100US or more. Try garage sales, local ads, and Internet sellers (discount) to find a cheaper/used one. Once you get your used canner, take it to your local extension office, they will test it (most do it free) to make sure the pressure is correct.
Now, that we said all that, what happens if you don’t have a pressure canner,and want to can leafy greens or green beans.
First freezing; blanch your food items, run cool water over them to stop the cooking process, pat dry and lay flat in the freezer. Once frozen, you can stuff them into a freezer bag together.
Use your dehydrator.
Hot water bath with acidic foods; as in soups.
Fair warning, the USDA wants me to tell you that if you hot water bath you leafy greens, you are at a higher risk to get botulism. To hot water bath your leafy greens, or green beans, squirt a bit of lemon juice into your sterilized jars, Stuff the leafy greens tightly into jar and fill with water, leaving 1/2 inch head space; leafy greens will shrink as they are heated. Process in a hard boil bath for at least 90 minutes. Allow jars to cool before checking seals. Once you are ready to eat, boil for at least 10 minutes. If it smells or looks funny, throw it out.