kennedyjoy
Assistant Cook
I just did my first batch of green beans of the season. I think I left them on 10 pound pressure for only 20 minutes instead of 25 minutes. What should I do?
THank you
THank you
Help! Pressure canning question
- Thread starter kennedyjoy
- Start date
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pepperhead212
Executive Chef
Welcome to the forum!
I assume those were quarts you processed, since pints only need 20 minutes, and quarts need 25 minutes. I'm not sure what you could do, besides re-process it.
I assume those were quarts you processed, since pints only need 20 minutes, and quarts need 25 minutes. I'm not sure what you could do, besides re-process it.
Chief Longwind Of The North
Certified/Certifiable
Did they seal? You are supposed to pressure-can quarts for 25 minutes to be safe. If possible, open the jars an drain. Put the beans into freezer safe containers and freeze. They will be good.
When I have made such mistakes, I tried to learn from the, and not duplicate the mistake. Don't worry. We've all done similar things.
Seeeeya; Chief Longwind of the North
When I have made such mistakes, I tried to learn from the, and not duplicate the mistake. Don't worry. We've all done similar things.
Seeeeya; Chief Longwind of the North
kennedyjoy
Assistant Cook
They did seal and look beautiful. Ok - I will freeze them. thanks for the advice
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