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Ninibini
True Blue Farmgirl
7577 Posts
Nini
Pennsylvania
USA
7577 Posts |
 Posted - Jun 21 2014 : 4:40:41 PM
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Alicia - something similar happened to me a couple of weeks ago while canning chili. Here, the seal wasn't tight on the canner. Steam was actually coming out under the seal, and I couldn't get the temp high enough. I had to let it cool, open it up and fix the canner seal and do it over again. When all was said and done, most of what was in the canner sealed properly. The two jars that didn't? I simply poured the contents into freezer bags and froze for later. I am not confident at all that you've reached enough pounds of pressure to properly kill bacteria. I hate to tell you this, but I really think you need to start again, even if the weight is shaking. It's necessary to get it up to the right pound of pressure and to process it accordingly to kill all the bacteria. If you don't, chances are your beans are not safe to eat. I'd try again. I'm so sorry - I know how aggravating this must be, but better safe than sorry! I would hate for you all to get sick just because of the extra work it would've taken, you know? Be safe - it's worth to do so is beyond measure. Hugs - Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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canning green beans
