Pressure canning questions

[GardenStream]

I have canned before, but never with a pressure canner. I got a Mirro 22 quart on sale last year (50% off) because there was no box and no manual. I've searched online, but I cannot find a free manual.

So, I'm hoping you ladies can help me out with a few of my questions. I canned 6 pints of beans last night with it and I wasn't quite sure if I was doing it right. My canner has a weight rather than a gauge. I processed the pints for 20 minutes, but the weight never really rocked or danced. It sounded like a train and was sputtering and when I called my mother she told me that it sounded right and she wouldn't worry about the weight not rocking. What do you think?

Is there any way to tell if I didn't do it right just by looking at the beans? Will they start growing things in there or turn a funny color?

Also, I did a raw pack method and some of the beans were floating. I packed everything in really tight to keep all the beans under the liquid. Does it really matter if all the beans are covered or not?

[KariM]

We have a weighted pressure canner that also has a gauge. Our weight only rocks if the pressure is *above* the weighted pressure.

For instance, when I put the weight on with the 10lbs side down (intending to can at 10lbs pressure) it only rocks when I get above 12lbs or so telling me I need to turn my heat down to stay at 10lbs of pressure.

[birthgreeter]

I do not know much about your type of canner, so can not answer that part, but for the beans, no matter which type of canner you have, if you
cold /raw pack, they may loose some water, float-
still fill the jars with beans -but do not over pack.
Basic rules of canning:
*always remove air bubbles before tightening the lids down, with a wooden or rubber spatula (never metal).
*always clean off the top of the jars before you put the lids and bands on. One tiny little piece of what ever can cause the lid to not seal.
*There should be some room for expansion. Always allow that with what ever you can.
*Then only fill to with in 1/2 inch head space. Again allows for expansion.
*And always process for the correct length of time and pressure.
I think your beans will be fine, normal to see some floating and not covered. that is ok. If the are not sealed well, that will cause the spoilage.
Don't they look wonderful !!
it is so rewarding to look and food you have processed!!! Enjoy! :

[lmonter]

Well first, can you just call up Mirro and ask for another manual? I bet they'd probably help you out there. Could stretch the truth and say there just wasn't a manual in the box when you bought it last year.

My pressure canner is weighted, but I'm high enough in elevation that I have to use the 15lb weight. It hisses once it's starting to build up pressure, and does the chattering thing when it hits 15lbs of pressure so I have to mess with the heat to keep the chattering to a minimum (want it to chatter about once a minute or so, but not excessively).

As long as you did the 20+ minutes *after* the correct pressure was reached, you should be good. You can always boil the green beans for 10 minutes on the stove when you crack 'em open to eat later on as well.

As for the liquid thing. It varies. I have some loads that can perfectly, some that leak fluid and still seal just groovy, the whole gamut. As long as they sealed properly and look normal, I'd call it good. Just the way it goes when you do raw pack - which I do, since I haven't figured out a way to make the days 36 hours long. Can happen with other things like apple slices, peaches, apricots as well with the raw pack method. You just need to find what works for you.

[GardenStream]

Thanks so much for all your replies. I think I'm just nervous because it's my first time using the pressure canner. I'll probably just label those beans as my first attempt and make sure that I boil them for 10 minutes.

I'm already trying to come up with other things to can just so I can try it out again

[lmonter]

Chicken stock?
I'm going to attempt pressure canning some freezer burnt chicken breasts in older chicken stock that needs used up (it's worth a shot, especially if it turns out), plus then fresh chicken stock is on the agenda since I have bones somewhere in a fridge or freezer that need to be used up. Or if you have more green beans, or tomatoes for spaghetti sauce.

[jessemoon]

I use mine for chicken stock quite a bit. I also buy bulk black beans and can those up as well.