Tuesday, August 26, 2008

Aggravated

I pressure canned 6 qts of green beans. I lost about an inch or so of liquid and I dont what I did wrong. I spatula'd for air bubbles. I gave it an inch headspace. I was hot packing and I think that I might have packed the jars too much. So I dont know how that much liquid loss constitutes determines whether or not I can store these or use them ASAP.

1 comment:

Kathie said...

It happens in pressure canning if you let the pressure fluctuate too much, I believe....

It should be fine to eat however, as long as your pressure stayed at least the minimum pressure required for the length of time required and the jars sealed. The items above the water line may get darker in color but as long as when you open it there are no signs of spoilage, its fine to eat.