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Discussion Starter #1
I tried canning all by myself today and screwed up: I forgot I was at altitude (just over 4000 feet) and as the recipe didn't have a reminder (can I blame that?) and my instructor hadn't mentioned it when she showed me last week, I didn't increase the weight to 15 pounds. I realized this when I was almost done with the process. Figuring I didn't have much to lose, I added the additional weight, waited till it came back to pressure, and started the 25 min over.

The jars all sealed, some pinging as they were being removed.

Now, the "innards" of my beans are reddish. I did an online search and found someone who had a similar problem, and got this answer:

>>Ok. I have a few possible answers to the beans and water turning red. The water you used in the jars could have had a high iron content and/or the beans could have been processed to long in canner/pressure cooker. The sediment in the bottom of the jar leads me to beleive that something was in the water (iron or minerals for well water) or the beans were not thoroughly cleaned before putting into the jars.<<

I don't have any sediment, and the water isn't red -- just the innards -- but I am on well water, which has been state tested and approved as safe. Don't know the iron content.

Whaddya all think?

Any input would be most gratefully received.

Sorry for the long post,
~M
 

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I don't know what you mean by innards. Do you mean the seeds inside a bean pod? What kind of beans were they? Because some of them are supposed to be red.
 

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Hi there!

!. I processed them 25 min, per directions, then another 25 min with the additional 5 lbs of weight on them (for a total of 15 lbs).

2. By "innards" I mean the little "seeds" inside the bean when you cut/snap them. The outermost part stayed green.

3. As far as I know they were just regular old green beans. A friend game them to me from her garden, and the ones she canned didn't turn red. :(

Thanks for taking the time to respond!! :)

~Mary
 
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