Recipe followed was Ball blue book canned beans. I canned about 40 wide mouth jars of snap beans last summer and I was about to cook these when I noticed a tan residue on the lid. I am familiar with the black iron chemical reaction residue but this looks different. Anyone know what this is or if they are safe. Water was drained after I noticed the lid so that’s why the water looks so low in this pic.
by Pipsqueak_premed
4 Comments
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These beans look like they were wayyyyy overripe to have been canned in the first place. Like way too mature. That would affect the density and heat penetration
Burn it. Straight in the fire.