I am new to canning and need help trouble shooting an issue with some beets I just canned.

Question

I followed the recipe, used a pressure canner and cooked them for the specified time, at the pounds recommended. I had a hard time though keeping it at 10 # like the recipe indicated (sometimes would get to 12). When I opened up the canner after it cooled and pulled out the jars - they were floating (don't have a jar holder rack), and most of the liquid that had been in the jars were gone. The beets are a lighter color than when I put them in too - wasn't sure if that was correct. It doesn't appear the liquid escaped the jars during processing, and they did seal....? What should i do? How can I salvage what's in the jars?

Answer 1

When jars lose liquid in a pressure canner its caused by two things; pressure fluctuation during processing -- which you mention -- and/or leaving the jars sitting in the closed canner after its depressurized and ready to open.

A small loss of liquid may cause the food to darken but won't affect the keeping. With a large loss of liquid, you can redo the whole process, or freeze them, if its within 24 hours. The food is unsafe after that time period, and should be properly disposed of.

You need to use a canning rack when canning so the jars are lifted off the bottom, held away from the side and separated from each other so they don't move around and tip or break. All canners come with a wire frame canning rack.

Are you trying to use a smaller pressure cooker as a substitute for a real pressure canner? If so, despite advertising claims by the manufacturer, the current USDA guidelines do not recommend this practice for food safety reasons.

Before your next canning session spend some time doing the Test Drive to familiarize yourself with what setting on your stove will work best.

Answer 2

pickles people love! wash beets, leave one inch of green tops on,(otherwise they bleed, loose all color),cover with water, boil until cooked, not mushy,cool,skins slide off,cut in beetpickle sizes. in big pot put3cups vinegar,2cups water,3cups sugar,2teas.allspice,3in.stick cinnamon,1/2teas.wholecloves,1teas.salt,... to boil,simmer 15minutes,add the cutbeets,simmer 5min. more,pac beets in jars,pour boiling vinegarliquid over beets in jars.if not enough liquid, just add plain vinegar to them,then s***w on caps,tight.no need for pressure cooker! enjoy after one week! (throw out your pink color beets)