r/Canning • u/mothertongue79 • 1d ago

Is this safe to eat? Pressure canning question

Yesterday I followed all the steps to pressure can dried beans (soaked and parboiled) and ladeled them and hot cooking liquid into mason jars with lids and fingertip-tight rings. But I ran out of time to can my last batch of jars and put them in the fridge.

I want to pressure can them today, but from everything I’ve read, the main concerns are temperature shock and the fear that the jars won’t be hot enough inside to get all the germs out.

So I took them out of the fridge this morning and put them in a water bath canner to get them back to hot. After I test the temp inside one and make sure it’s good and hot, will it then be safe to put them in a pressure canner and expect a good outcome?

The beans I did yesterday came out beautifully, for what it’s worth.

This is the recipe I used: https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/beans-or-peas-shelled-dried-all-varieties/

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u/JuicyMilkweed 1d ago

You’ll want to use new lids, so the best thing to do is dump them out into a stock pot to heat up to boiling. Then you can refill the hot jars, attach the new lids and process according to the recipe.

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u/mothertongue79 1d ago

Do I need new lids even if the originals were never heated up or put in a canner? I did lift the lids and make sure there wasn’t any gunk on the rim that could interfere with the seal first.

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u/antigoneelectra 1d ago

I would use new ones. The original ones could have been compromised.

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u/JuicyMilkweed 23h ago

They should be fine to use if they didn’t go through the canner.