Hi!
First of all, when I can things I get worried about items that float above the liquid level like beans for example. Am I over thinking this? I always try to pack it super tight so they don’t float but they usually do after processing anyway. Same with pickles.
Second question: do I start the timer for processing after the water returns to a boil or do I start it when I put the jars in? The water had been boiling for awhile while I sanitized jars, but stopped boiling for several minutes when I put the packed jars in. I dislike overcooked things so I don’t want to do this incorrectly.
Thanks! Some pictures of my truly insane purple pole bean harvest, which is why I’m canning all day today.
by melismaforte
6 Comments
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The pictures attached are of the thousands of purple pole beans I’ve harvested this year.
The floaters aren’t a problem to me, the air has been evacuated from the jar during processing, so they won’t spoil. Second, yes start the timer after the water comes back to a boil. Good luck!
Thanks all. Another question. I just processed my first few jars. Is the amount of vinegar at the. Bottom a sign that I can or should pack more Tightly?
https://preview.redd.it/20r2o7h2d6qd1.jpeg?width=3024&format=pjpg&auto=webp&s=7356d86f9a549f8a403abc8dd03dc477ad70a3ba
Picture: jars of dilly beans
I cut my beans to fit the height of the pint jar vertically (within headspace allowance) and pack them in fairly snuggly. Btw, it’s no longer advised to boil the jars to sanitize since the heat during the canning process does it for you.
Another stupid question. One of the posts above said that the air in a jar disappears after processing—- I’m looking at pickles I canned earlier in the summer and there is definitely air in there. Should I pitch?