I've been lurking here for quite some time and everyone is definitely more
knowledgeable than myself about home canning. I always used the Ball Blue
Book instructions for canning green beans up until last year. I omitted the
step in their instructions about blanching the beans in boiling water before
putting them in the jars prior to pressure canning last year and they seem
to be fine. My question is, is that step really necessary? They're being
cooked at a high temperature anyhow for 25 mins. in the canner. I always
wash them thoroughly before going in the jars. Why is that step called for?
Thanks for any feedback.

Garrett Fulton