Quote from Forum Archives on August 12, 2002, 11:32 am

Posted by: ritley <ritley@...>

Heather, just curious were the beans pickled or were you making canned beans in salt and water ? If the beans were in water or salt & water, there would not be enough acid to keep them from spoiling. In this case you need to use the pressure canner, I believe this is the only safe way to can vegetables themselves. If the beans were pickled quite possible the tops of the jars were not wiped clean of debris, I think this would be highly unlikely, you might miss wiping one or two jars but certainly not all of them.

Hope this is of some help. Sorry to hear of your mishap. I have had to clean up a few of these nasty messes a time or two. Wishing you all the best

Samantha

----- Original Message -----

From: <a title=cg2@frontiernet.net href="mailto:cg2@frontiernet.net">CherokeeGirl

To: <a title=homesteadheaven@weloveGod.org href="mailto:homesteadheaven@weloveGod.org">homesteadheaven@weloveGod.org

Sent: Monday, August 12, 2002 10:18 AM

Subject: [HomeSteadHeaven] Canning Question.

Do many of you do canning? I have a question, I did 7 qt of beans last week, they all sealed and with 3 days they all popped again. I didn't realize it until the smell, and that is a pretty bad smell............lol

So if anyone has any suggestions on what could have caused it and how I might prevent it the next time I would greatly appreciate it.

It happened last year with my pumpkin but I was told I didn't have it in long enough. The beans were in for an hour (hot water bath). I have a pressure canner but I'm scared of it..............LOL

Thanks for any help you may give.

God Bless

LITL,
Heather

 

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