Canning question - I canned homemade baked beans last night

[lizziegrace]

they all sealed, but now all have foam at the top. Not a lot, but it wasn't there last night when I unloaded the canner.

Is this normal? I haven't taken the rings off yet. Too soon to test the seals, but they're all depressed and there was a lot of popping going on.

[lizziegrace]

1. Never mind!

It's the fat from the bacon congealed. After the jars cooled, the fat solidified.

Always something new!

[elleng]

2. GOOD, as I had no answer but was concerned!

[Warpy]

3. As long as you used a pressure canner

and processed them as long as you were supposed to, there should be no problem other than mechanical ones with the seals, something that rarely happens.

[lizziegrace]

4. Yep, pressure canner

for an 1 hour 20 minutes.

Thanks for the reassurance.

[auntAgonist]

6. YAY!

I'm glad they turned out ok. I was curious to know what happened too.

:loveya:

aA
kesha

[pengillian101]

5. Too soon to test the seals, but they're all depressed and there was a lot of popping going on.

That's the sure-fire test! Depressed seals.

Good job canning and ya know - it is a learning experience and you just had one :toast:

[lizziegrace]

9. Thanks!

I have no idea why I insist on diving into stuff like this, unsupervised. ;-)

Guess that's just the way I came into this world.

:toast:

[Callalily]

7. I think to be 100% sure

of the quality of your baked beans, well . . . I'm thinking taste testing is in order. And I'll be happy to volunteer! ;-)

Nice to see you lizzie! :hug:

[lizziegrace]

8. Wish I could send you a jar

onions, bacon, brown sugar, navy beans and other good stuff. :-)

The recipe I used was supposed to yield 12 pints, I got 15. Go figure.