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| My first try at pressure canning, I canned some black beans. Went by canner instructions (All American), added jars of beans and water, turned heat on high, once steam came out vent I waited 7 minutes, then added weight at 10lbs as I'm at sea level and waited for steam to release again. Turned stove down to 4 once gauge reached 10lbs and cooked for 1 hour and 15 minutes (pint jars). Turned stove off at went to bed, left canner to cool. Came down this morning to remove the jars and after I remove them I noticed they are bubbling inside. Is this a normal thing or did I mess something up and need to toss them? Thanks in advance for any advice or tips! :) |
Follow-Up Postings:
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- Posted by myfamilysfarm 5b (My Page) on Mon, Jul 22, 13 at 9:36
| Does the jars still feel 'hot', if so, don't worry. It will take awhile time for them to cool down. I've never canned black beans, but just normal canning, it takes awhile for the jars to cool and until it cools the inside product will be hot and bubbling. When I open a can, I always boil for the product for 10 minutes before serving. this is after smelling and looking carefully at it. If it looks weird or smells weird, I throw it out. |
This post was edited by myfamilysfarm on Mon, Jul 22, 13 at 11:09
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| No, this was after cooling for about 6 hours, so they were barely lukewarm. Bubbling seems to have stopped now, maybe just the beans resettling? |
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- Posted by myfamilysfarm 5b (My Page) on Mon, Jul 22, 13 at 10:00
| It takes patience to do this 'canning' stuff. You will 'get it' just hang in there. I'm in the process of teaching my grandkids how to can, so I've heard lots of questions. They are 5, 9 and 11. |
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| Sorry to disagree with the above but there are several issues here. First and most important, you never leave jars in the canner overnight. To prevent contamination of the contents you need wait up and remove the jars once the canner has returned to zero pressure and the weight has been removed from the vent pipe. If you can't do that then do the canning at a different time. Steps are: pressure back to zero, remove the weight, wait 10 min., open and carefully remove the lid, lift out the jars without tipping them, let them cool on the counter. And yes bubbling of the contents for a short period of time is normal. Bubbling for hours is NOT normal as it indicates compromised seals and air trapped in the jars. If you do otherwise the seals on the jars burp (open and close) repeatedly overnight allowing contaminated air inside the jars and heat tolerant bacteria continue to grow in the canner. Second issue, you don't use canner manuals for instructions on canning. They are way outdated. Even the manufacturers acknowledge that they rarely update the manuals when it comes to canning. You use current sets of instructions found in the Ball Blue Books, NCHFP, and many other canning books. See link below. Per the accepted guidelines your beans need to be discarded as contaminated. If you choose to keep them and you accept the risk then please mark the jars and be sure they are only used in well cooked recipes (boiled for 10 min. minimum) and never used straight from the jar. Dave PS: here are the current directions for canning beans http://nchfp.uga.edu/how/can_04/beans_peas_shelled.html |
Here is a link that might be useful: NCHFP - How to use a pressure canner
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| Ditto all that Dave said. It can be so tempting to leave that last canner load cooling and go to bed at the end of a long day, or just as wrong, open it a little prematurely so you can get the jars out and go to bed. Don't do either, not ever. You need to wait until the pressure has dropped, remove the jars, finish what you've begun without interruptions or breaks of time. |
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- Posted by myfamilysfarm 5b (My Page) on Mon, Jul 22, 13 at 11:12
| I corrected my post. As I said, I had never canned black beans, only green beans and my jars do bubble til cool. My beans also float til cool, then settles. This takes about 2 hours from canner to complete. I have many times went to bed after finishing the processing, but when I wake up, if anyone looks weird, they are thrown out. I have never tried to reprocess anything in the pressure canner. |
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| Thanks for the information. I followed the directions for using the canner I should say, I did look up several sources for canning the beans. I'll chuck them and start over...if at first.... |
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| "Looks weird" isn't a sufficient guide. Botulism has no appearance, no odor, no taste. For 48-72 hours neither does salmonella, norovirus, campylobacter, E. coli, listeria, or clostridium perfringens. All can proliferate in a warm, low air environment inside a sitting pressure canner. As the seals pop and release, pop and release in the canner that contaminated air is drawn into the jars. Thus the guidelines - never leave jars in the pressure canner once the processing has completed. Sorry, I know it isn't what you want to hear and you sure aren't alone in doing it as we have this discussion at least once every year. Dave |
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| Ditto again to what Dave said....there's been many-a-late-nights where I've had to keep my eye on a cooling canner. I've even set an alarm to wake me up in case I fall alsleep. Never leave the jars in overnight. |
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- Posted by myfamilysfarm 5b (My Page) on Mon, Jul 22, 13 at 15:25
| My 'looking weird' is not a scientific term, but after awhile I get a gut feeling. Anything that doesn't look quite right, I don't use. I know botulism doesn't show, I've been lucky over the last 40-50 years with no health issues from my canning. |
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- Posted by readinglady z8 OR (My Page) on Mon, Jul 22, 13 at 23:25
| Last year I finished my last batch of spaghetti sauce at 5:30 in the morning. That's when I decided I was too old to pull that sort of all-nighter any more. Fatigue is an enemy of safe-canning practices. If you get too tired it's easy to do something dumb. There are several different strains of botulism. Leaving jars in the canner for long periods creates precisely the warm airless conditions botulism spores love. Even though the beans have been properly processed, there's still a level of risk. There isn't a one of us old-timers who hasn't made some sort of mistake and ended up losing a batch. But as Dave said, it's up to your comfort level. Thoroughly boiling the beans once the jar is opened will kill any active toxins. The risk then is contamination of workspaces if the jar spurts when opened or there's any spillage so you'd want to be careful. Carol |
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- Posted by myfamilysfarm 5b (My Page) on Tue, Jul 23, 13 at 8:48
| I usually stop any prepping by 5 pm, so my canning will be done by 7-8 pm. No more overnights for me. I always open my jars over the sink, but that still doesn't protect everywhere. |
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| Dave, I had that burping thing happen once with chicken stock after I took the jars out of the canner. The seals pinged up and down for quite some time. Do you know what causes this? |
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