Too much water in pressure canner - Ask Extension
I made a mistake when pressure canning my green beans yesterday. I completely covered the jars with water. I allowed the air to vent for 10 minutes an...
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Too much water in pressure canner #843155
Asked July 29, 2023, 9:04 AM EDT
I made a mistake when pressure canning my green beans yesterday. I completely covered the jars with water. I allowed the air to vent for 10 minutes and placed the correct weight for my location on. I waited for it to jiggle and started the 20 minute processing time for pints. They sealed. Are they still safe even though I over filled with water?
Clinton County New York
Expert Response
Hi Cindy,
Thanks so much for checking. To err on the side of caution, we do not recommend you eat the improperly canned green beans. Low acid food can support the growth of clostridium botulinum which can produce a botulinum toxin that is serious and can lead to death. It is heat resistant which is why we pressure can (to reach a temperature of 240 degrees F.) rather than water bath canning (max temp is 212 degrees F.)
When we have only 1-2 inches of water and allow it to vent for ten minutes, we are removing the air from the vessel, allowing it to pressurize and thus, reach the appropriate temperature. Because the proper procedures were not followed, it is unlikely to have reached the proper temperature even for the time you mentioned and even though the jars sealed.
Improperly home canned veggies are the most common cause of botulism outbreaks in the USA. Because you cannot see, smell or taste the bacteria, we don't want you to be misled into tasting the product. Please throw it out. There are directions on the CDC website https://www.cdc.gov/botulism/consumer.html
that should how to discard your product and clean up afterwards safely.
Please let me know if you have additional questions. Contact your local Extension office for more information about pressure canning.
Be safe!
-Katherine
Thanks so much for checking. To err on the side of caution, we do not recommend you eat the improperly canned green beans. Low acid food can support the growth of clostridium botulinum which can produce a botulinum toxin that is serious and can lead to death. It is heat resistant which is why we pressure can (to reach a temperature of 240 degrees F.) rather than water bath canning (max temp is 212 degrees F.)
When we have only 1-2 inches of water and allow it to vent for ten minutes, we are removing the air from the vessel, allowing it to pressurize and thus, reach the appropriate temperature. Because the proper procedures were not followed, it is unlikely to have reached the proper temperature even for the time you mentioned and even though the jars sealed.
Improperly home canned veggies are the most common cause of botulism outbreaks in the USA. Because you cannot see, smell or taste the bacteria, we don't want you to be misled into tasting the product. Please throw it out. There are directions on the CDC website https://www.cdc.gov/botulism/consumer.html
that should how to discard your product and clean up afterwards safely.
Please let me know if you have additional questions. Contact your local Extension office for more information about pressure canning.
Be safe!
-Katherine
Thank you for the explanation. All the resources I was checking just said not to overfill but never explained why.
Some people in Facebook canning groups were saying it was safe. So glad I waited. That's a real quick way to wipe out your entire family!
Thanks again!
Cindy,
I am so happy that you are taking the advice. We want everyone to be safe! High acid foods (like jellies) are less risky, but we don't want to take chances w/ low acid foods like veggies or meat.
A couple of research-based recipe books to help you (I use them!) include the USDA's Guide to Home Food Preservation online
National Center for Home Food Preservation | USDA Publications (uga.edu)
or available in print from Purdue University Press
USDA Canning Guide, 2015 (purdue.edu)
I also use the University of Georgia's "So Easy To Preserve"
So Easy to Preserve | Food Preservation | Food | Extension (uga.edu) (Available for purchase...note I don't get any kickbacks! LOL!)
Hope this helps! Thanks again for checking and don't hesitate to contact your local Extension office for more info.
-Katherine
I am so happy that you are taking the advice. We want everyone to be safe! High acid foods (like jellies) are less risky, but we don't want to take chances w/ low acid foods like veggies or meat.
A couple of research-based recipe books to help you (I use them!) include the USDA's Guide to Home Food Preservation online
National Center for Home Food Preservation | USDA Publications (uga.edu)
or available in print from Purdue University Press
USDA Canning Guide, 2015 (purdue.edu)
I also use the University of Georgia's "So Easy To Preserve"
So Easy to Preserve | Food Preservation | Food | Extension (uga.edu) (Available for purchase...note I don't get any kickbacks! LOL!)
Hope this helps! Thanks again for checking and don't hesitate to contact your local Extension office for more info.
-Katherine
Thank you so much for the info.
