First time pressure canning, and I chose green beans. Is it normal for the liquid level to go down? One looks pretty different so I may just eat those soon. I did just as the book said, does this just happen? Or did I do something wrong? Raw packed, used super hot water to ladle and left one inch headspace. 10 pounds pressure for 25 minutes, left to depressurize by itself and left in canner for 5 minutes after opening. I’m waiting the 12 hours before I remove the rings.
by migrater3
3 Comments
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Some liquid loss is fine. Beans above the water line may discolor but assuming there is a good seal and you didn’t lose too much water (nearly half or more gone) it should be okay.
EDIT: Did you use a rubber spatula to get the bubbles out? That may cause it. It seems like you followed the same instructions I usually do but I don’t see that mentioned
Yea