Subbing Fresh Herbs for Dried in Canning
 

I'll probably try the recipe for Green Beans Oregano on the homecanning.com
site. It calls for dried herb oregano. Can I substitute the fresh stuff
(in greater amount, of course) without sacrificing the flavor?

It's a pressure canned recipe that calls for the beans/onions to be boiled
first. The dried herb is added before the hot cooking liquid is added to
the jars. I'm figuring on putting a sprig of fresh herb in each jar, then
the beans and onions, followed by a teaspoon of chopped fresh oregano.

That little bit of fresh herb won't affect the processing time (20 mins at
10 pounds for the atitude here in Chicago), will it?

Anny