I just pressure canned some green beans - but the liquid turned kind of reddish. Why?

Question

I canned 6 quarts of green beans. This is the first time I've ever used the pressure canner. I stemmed them, washed them, cold packed them, put a tsp salt in each jar, poured the boiling water over them, sealed the jars up, then pressure canned them for 25 minutes per the directions, then I let them sit all night in the pressure canner before removing the lid. In the morning I took them out and the liquid is reddish almost marron and the beans look tinted too. Are these bad now? What happened? How do I prevent this on future batches?

Answer 1

we always took ours out to cool ..but i remember a maroon tint , the inside bean is probably brown

Answer 2

Did you sterilize the jars and their lids before using them?

Update: There is a difference between clean jars and sterile jars. Jars that have been cleaned but left sitting on a shelf are still exposed to the elements, including bacteria. I can't say with certainty that this is the problem, but you should always sterilize jars before canning to make sure that you kill any bacteria.

Update #2: Just found this, it is long but there is a ton of information:

"Home Canned Food Spoilage -- What Went Wrong?"

http://stason.org/TULARC/food/preserving...