I processed these green beans with two other jars and only one had major siphoning. The other two are perfect. I packed them in, added water, salt, and calcium chloride. I wiped the rims with vinegar. I pressure cooked them at 20 pounds of pressure for 20 minutes. I let the steam go out the top for ten minutes, put the weights on, once they jiggled I started the 20 minute timer. Then I let the steam out. When it cools I take the lid off and all that. I let it come down to room temperature before I moved them so I’m not sure what I did wrong. Any insight would be appreciated.
by WildYeastWizard
2 Comments
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I meant 10 pounds of pressure – I can’t edit. Sorry