When I put my cooked beans (soaked 24 hours & boiled 30 min) in the can, I covered all beans with liquid to the fill line.
After processing at 11-12psi for 75 min (at sea level) the water line is below the beans and there is a weird residue on my cans. Is this normal? This is my first ever canning experience…
by Ill-Ad-1828
2 Comments
Hi u/Ill-Ad-1828,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
Chalky Balls Syndrome.
It is mineral buildup, you can reduce this by adding a small amount of vinegar in with the canners water, this keeps minerals from condensing out onto the jars the next time you do a batch. You can use vinegar to clean off the outside of your processed jars by wiping them down after you are sure they have sealed in 24 hours.
>To prevent *water* stains on jars, add 2 tablespoons white *vinegar* to *water* in *canner*. – Presto manual
It appears the liquid line in with your beans is still more than half the volume of the jar, exposed beans may darken or discolour slightly but the end product will be safe. Venting can be a hard thing to track down, IMHO if I get to grippy with the bands and apply too much tension I find it more likely to happen. Not enough debubbling also can cause the liquid line to be lower than expected. Beans being smooth and curvy shouldn’t be holding on to bubbles that much but you will still want to poke away at each jar next time to make sure you have gotten out the air you can and then adjust the liquid level one last time before wiping the rims and apply the lids.