I have a problem when canning green beans. Yesterday I canned three jars of green beans. I processed them at 10 lbs for 30 minutes. When I opened the canner I found that half the liquid from the jars had boiled out into the canner. The jars sealed fine, there's just not much liquid in them. My husband thinks it's because the canner wasn't full of jars. I'm dubious. Any info will help. And if there is a better forum for this question let me know!
Beth
Canning question
The loss of excessive water from the jars is usually due to too great of pressure fluctuation. If your canner has a rubber seal it can become brittle or you might not be keeping your pressure steady. Your pressure gauge itself might be off.
The newest extension service recommendation for green beans is 11 pounds for 25 minutes for quarts and 20 minutes for pints.
You can either cold pack or hot pack. Make sure you use a bubble freer before you seal them up. Hot pack seems to also give a better packing of the veggies.
There is a canning and freezing forum.
canning and freezing forum
http://davesgarden.com/forums/f/puttinup/all/
Thanks for the info - I'll head over there!
i'd suggest your canner pressure gauge is waaaaay off.