Pressure canner question

[berninga87]

Hey all, so I had my first try with a pressure canner. Everything went well and I followed the times, temps, everything to the letter, except for one thing which I read incorrectly in my directions. I was canning green beans and did the boil at 15psi for 25 minutes, but the instructions meant to tell me to leave the whole thing be and let the pressure come down on it's own, well somehow what I read was to remove the pressure valve and let the steam escape and for it to lose pressure that way. I didnt realize this until a few days later while re-reading everything. It seemed like everything still went well, the jars all sealed up tight, it's just that some of them lost some water due to my rapid pressure release. Some of the jars have the water line as much as 1.5 inches from the top. I'm thinking that since they we're all heated for proper time and pressure, the should be ok, but I'd like a more experience opinion.

Thanks!

 

[daveomak]

berninga, morning.....  Pressure canning to preserve food has tested guidelines to insure safety.... I have read green beans are susceptible to botulism and directions should be carefully followed....  Early release of the pressure caused the jars to boil and loose temp and nutrients into the canner..  I would chuck the beans and call it a lesson learned...  Now you know... Ain't worth the possibility of getting sick, or maybe even worse...  but you knew all that already.....  Dave

 

[ritamcd]

I would still eat them .. as long as you canned them at the correct PSI for the amount of time it said to..  the reason I say this is because they tell you to let the jars sit in the steam till it cools so the jars will not get to cold too fast and break .. It also lets the water inside of the jars equalize so they don't just boil out the liquid ..

 

[quedawg]

berninga, morning.....  Pressure canning to preserve food has tested guidelines to insure safety.... I have read green beans are susceptible to botulism and directions should be carefully followed....  Early release of the pressure caused the jars to boil and loose temp and nutrients into the canner..  I would chuck the beans and call it a lesson learned...  Now you know... Ain't worth the possibility of getting sick, or maybe even worse...  but you knew all that already.....  Dave

I'm siding with Dave on this one.  Better safe than sorry.

 

[plj]

Originally Posted by berninga87  

... did the boil at 15psi for 25 minutes...
...the jars all sealed up tight...

In principle I agree with Dave, better safe than sorry, and yes I've tossed a few things I didnt think were prepared properly (including a few canned items). But in practice, if we always followed that advice we'd starve to death!

In this case you had these beans at the desired temp for the desired time, and the jars sealed. Thats what canning is all about - high temps to kill the boogers, then sealed jars.

If it were me, I'd eat this batch.

 

[diggingdogfarm]

As long as they stay sealed, they should be fine.
Keep a close eye on them and use them up first.
As an extra safety measure, store that batch in the fridge if you have room.


~Martin

 

[doctord1955]

How many jars are there?

Store them in fridge and eat within 10 days!

The beans out of water will taste nasty after very much time!