Short story: are these jars safe with the beans above the liquid line? A simple upvote for safe, down vote or comment otherwise.
Long story: This is my first time canning. I wanted to can my "7 legume mix (pinto, black, navy, kidney, lima, cow, and garbonzo)" so I didn't have to mix, soak, and cook every time I wanted beans. I found an online recipe that makes quart or pint jars of beans (unspecified). I followed the recipe for quarts, cooking the beans for 30 minutes after the soak and before the pressure canning. The recipe said to fill jars with beans with 1 inch head space and then, fill with liquid up to 1 inch head space. I cooked at the correct pressure for the recipe specified time. After opening the canner I noticed there had been some overspill based on a slight burnt bean smell, and the jars having a slightly cloudy residue on the outside. I then cooled them down on a cooling rack in my oven (to prevent my AC from drafting the jars). I of course heard the popping of the lids as they cooled, and after 24 – 48 hours, I dated and stored them. They remain sealed in my pantry. Are they safe to eat, even if they don't have much liquid left ( thick, somewhat gelatinous) inside the jars, with some of the bean mix being over the liquid line? If not, should I discard the jars as "contaminated" or just discard the beans and wash the jars? From what I have read online, the best way to prevent this is to simply add less beans into the jars, and then fill the jars up to the appropriate head space with liquid. Any advice or suggestions on how to better do this in the future?
by Glenn-i-ford