Questions with canning green beans
i just pressure canned for the first time today. i did greenbeans. i read the book that came with the canner cover to cover to make sure i understood how it worked. i was confident in using it. it got up to ll lbs of pressure(although it did go above that for a little while when i was trying to figure how low i had to turn the burner to keep ll lbs) and cooked for 25 mins. moved it to another burner for about 30 mins to let cool down. when i opened it the water in the bottom had a tint to it and smelled kind of like rotten eggs (I added 1 T of vinegar, as recommended to stop the jars from turning color). as i removed the jars from the canner (only 5 quarts)i notice the liquid level in the jars was down about a third. so the tops of the greenbeans are not in liquid anymore and the water and beans have a slightly brownish tint to them. is this a normal occurrnace or is this batch a bust? i cant find any information about how the stuff is supposed to look once you take it out!!! thanks for any input!