You're not a "big ole pain" in the you-know-what. It gets really confusing, in part because even reliable sources tend to stick this information in a chart somewhere separately from the recipes. The BBB gives general guidelines in its altitude adjustment chart. "So Easy to Preserve", which is the book put out by University of Georgia Extension (seen online as the highly reliable National Center for Home Food Preservation), provides charts with specific altitude adjustments for each recipe. They say Pickled Green Beans do not require altitude adjustments until 6,000 feet or over. So you're OK. But as a rule of thumb on future batches it's just easier to follow the Ball Blue Book. I do highly recommend "So Easy to Preserve." It has to be mail-ordered, but it's more thorough than the BBB and comes from one of the most reliable sources out there. I love the web but sometimes it's hard to beat a print source you can hold in your hand - one with a good index. "So Easy to Preserve" is just now being revised for the 5th edition, available late August. I've provided a link if you're interested. Just scroll down until you see the book. If you're more visually-oriented, they also offer a series of videotapes as an alternative to the book and a free online self-paced course in home food preservation. All their resources are worth investigating. Carol Here is a link that might be useful: So Easy to Preserve

Has anyone had any luck canning pepperoncini? I just read the article Dave posted and am going to buy Greek pepperoncini seeds but am not sure I want to do the fermenting process. Any other ideas? Sure. Lots of discussions here about various ways to make them, or something like them. Since the true ones are fermented and you don't want to ferment them for some reason then pickling is the only other method available. They won't be the same but are still good - just different. NCHFP provides the instructions for pickling and canning peppers of all kinds and there are instructions in both the Ball books and Joy of Pickling The primary concern with pickling as opposed to fermenting is they aren't as crisp so then you use Pickle Crisp to eliminate that problem. Dave. Here is a link that might be useful: NCHFP - Pickling Peppers - hot, rings, mixed, etc.

You'll find the info on xiii of the Preface. They are the same individuals who vetted the original edition. (I always check the preface, LOL.) Of course Ziedrich is an Oregon home girl, so she's pretty well-known in local circles anyway. It's easier for me to feel comfortable with her credentials. And I've read through both my original copy and this later one. I think you'll find she's pretty careful. As always, though, if you see something that makes you uncomfortable, ask. I've linked to her website at the bottom. You can always email her. She is both a Master Gardener and a Master Preserver so she's very cognizant of current preserving standards. I have her new sweet preserves book also. It's interesting to see variations of pepper jellies, for instance, using homemade apple pectin instead of the Certo. She does a good job. I still think Jamlady's book gives a bit more background, but this new Ziedrich book is a good back-up. (And yes, I knew you'd be intrigued, LOL.) Carol Here is a link that might be useful: Linda Ziedrich's Blog

Linda Lou said, It is because the Ball Complete book is not a USA publication, but a Canadian one. I think that can be reasonably construed as implying that only USA publications (i.e. printed in the USA) are acceptable. I do understand the constraints on Extension-trained MFP's. But I am personally very much opposed to a rigid adherence to rules without evidence to support them. Neither the Ball Blue Book nor the Ball Complete Book of Home Preserving makes any reference to the USDA or provides any bibliography. So why should I assume that one corporate publication printed in the US does adhere to USDA principles and the other corporate publication printed in Canada doesn't? Perhaps the Ball Blue Book isn't trustworthy either. Can instances be cited in the Ball Complete Book of Home Preserving that fail to meet USDA standards or are less stringent than those in the Ball Blue Book? That would be substantive proof I would happily accept. But the fact that it's a Canadian publication is entirely beside the point. Wouldn't it be more accurate and fair for Extension-trained MFP's to acknowledge that they are not independent agents and are discouraged from recommending sources other than those specifically emanating from the USDA? Then the reader of the post knows the MFP is not in a position to approve or disapprove, barring evidence of deficiency. I am also aware that written communication can come off as other than intended, and I include myself in that group. Linda Lou, I have a great deal of respect for your contributions to this forum. Our philosphical differences don't change that. Getting back to the pumpkin pickles, I did make an error in reading and didn't check posters' id's carefully enough. I assumed it was the OP who was looking at pumpkin pickles in the Ball Complete Book . . . when it was actually someone else. Obviously, if the OP had another recipe from a different source in mind (say a recipe posted on a blog) then the pumpkin pickles might not be appropriate to can. Carol