Followed a vegetable soup recipe from the ball blue book. Should there be more liquid? Should the still be bubbling 30 mins after pressure canning? The white residue is just hard water?
by soundguy64
6 Comments
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soundguy64
I also substituted chickpeas for lima beans since I didn’t have those. Any issue with that? Assuming not since the instructions are the same.
FishEast1624
Hard to tell from pick. But I was thought do not pull out of pressure canner till 20 min after it reaches 0 pressure. I do not get inner boiling following this. But it looks fine just spin ring off and clean. You will be fine
Old_Objective_7122
It looks like the jars in the foreground left and center right have lost a small amount of fluid (ie venting), but they have not lost much at all so this is not a concern; anything more that 50% loss would require it be refrigerated or discarded, also food exposed above the liquid line may darken (not really an issue here since it is soup).
The boiling point of water is dependent on pressure, so after they have been canned there is a partial vacuum inside the jar which causes this effect. The jar is cooler than 212 F but at this lower pressure it appears (and is) boiling as a result. As the jars cool more the boiling will eventually end.
Adding some vinegar to your canner will help reduce the occurrence of lime deposits, it does not harm the canner, or the jars, lids and rings. If you are not getting chalky deposits on your jars and do not care about hard water stains you can omit the vinegar.
Clarify on what sort of chickpeas you used? (ie fresh, dried, canned?) I believe the Ball recipe* specified 4 cups of green lima beans, this would be fresh (or frozen but thawed) but not dried. Chickpeas often are sold in a can or dried out (and require time to soak to rehydrate). So long as the chickpeas were soaked from dry, or canned previously or fresh they should perform about the same as the lima beans. Both green lima and chickpeas are slightly acidic so it should not impact the pH level of your soup. If you used dried but did not hydrate them you may have a density issue and it would be best to refrigerate and/or freeze.
there may have been a little siphoning during the process which caused a little bit of the liquid to leak out. assuming you followed the tested recipe directions it should be safe.
to minimize siphoning you have to watch your heat swings, huge temperature swings can increase siphoning. but also sometimes it just happens
Yes the insides of the jar got above boiling temperature so they may still continue to boil for a little while as they cool down.
and the white residue may be from siphoning or from hard water. just wipe your jars after they cool down and sat for 24 hours.
TuzaHu
Looks so tasty, congratulations on your first pressure canning.
6 Comments
Hi u/soundguy64,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. Thank you!
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I also substituted chickpeas for lima beans since I didn’t have those. Any issue with that? Assuming not since the instructions are the same.
Hard to tell from pick. But I was thought do not pull out of pressure canner till 20 min after it reaches 0 pressure. I do not get inner boiling following this. But it looks fine just spin ring off and clean. You will be fine
It looks like the jars in the foreground left and center right have lost a small amount of fluid (ie venting), but they have not lost much at all so this is not a concern; anything more that 50% loss would require it be refrigerated or discarded, also food exposed above the liquid line may darken (not really an issue here since it is soup).
The boiling point of water is dependent on pressure, so after they have been canned there is a partial vacuum inside the jar which causes this effect. The jar is cooler than 212 F but at this lower pressure it appears (and is) boiling as a result. As the jars cool more the boiling will eventually end.
Adding some vinegar to your canner will help reduce the occurrence of lime deposits, it does not harm the canner, or the jars, lids and rings. If you are not getting chalky deposits on your jars and do not care about hard water stains you can omit the vinegar.
Clarify on what sort of chickpeas you used? (ie fresh, dried, canned?) I believe the Ball recipe* specified 4 cups of green lima beans, this would be fresh (or frozen but thawed) but not dried. Chickpeas often are sold in a can or dried out (and require time to soak to rehydrate). So long as the chickpeas were soaked from dry, or canned previously or fresh they should perform about the same as the lima beans. Both green lima and chickpeas are slightly acidic so it should not impact the pH level of your soup. If you used dried but did not hydrate them you may have a density issue and it would be best to refrigerate and/or freeze.
*I think this is the recipe you are referencing: [https://www.ballmasonjars.com/blog?cid=homemade-vegetable-soup](https://www.ballmasonjars.com/blog?cid=homemade-vegetable-soup)
there may have been a little siphoning during the process which caused a little bit of the liquid to leak out. assuming you followed the tested recipe directions it should be safe.
to minimize siphoning you have to watch your heat swings, huge temperature swings can increase siphoning. but also sometimes it just happens
Yes the insides of the jar got above boiling temperature so they may still continue to boil for a little while as they cool down.
and the white residue may be from siphoning or from hard water. just wipe your jars after they cool down and sat for 24 hours.
Looks so tasty, congratulations on your first pressure canning.