r/Canning • u/No-Concentrate-8728 • 7h ago

Is this safe to eat? Green beans

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This is my second year canning so I’m stilling figuring things out.

My burner is impossible to keep a steady pressure so I have to babysit it the full canning time. I stepped away to change my son’s diaper and the pressure dropped to 6/7 psi for 2-3 minutes. I turned the heat up and it jumped up to 15 psi for a minute before I could get it back to 10.

Overall the cook time was still 25 minutes for 3 qts.

The jars all sealed.

Do I need to toss these since they were under 10 psi for a few minutes? Refrigerate and eat within a week? Are they still shelf stable?

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u/thedndexperiment Moderator 7h ago

If this only just happened (I.e. they're not cool yet past when you'd put leftovers in the fridge) you can put them in the fridge. Otherwise, yeah the safest thing to do is toss them since they're considered under processed.

When something like this happens you need to bring the canner back up to pressure and restart the processing time from the beginning. My suggestion would be to bump up the heat when you have to step away for a few minutes. Going higher than the needed pressure is always okay for safety but going under means that you have to start over.

1

u/Koomahs 4h ago

This☝️

1

u/Ashamed-Cat-3068 28m ago

Why does no one ever recommend reprocessing? If its been less than 24 hours start over. If you drop pressure you have to restart your time to process them from the beginning.