Ryan Ewing

I did wait the 10 minutes venting steam, and put three quarts of water in my presto pressure canner. The water was just above the top of the pint jars, but not the quart jars. I also let it come down to zero pressure on its own. This wasn't a pressure canning recipe, it was just a recipe that I love. The meat was browned, but still raw and since that was the ingredient with the longest processing time, I processed for 90 minutes as if it were raw pack. I thought this should have fully processed everything, even overcooked the beans which works for this recipe. It's a very long cooking stew, and the beans break down anyway. It was warm when I packed the jars, but it was not boiling hot. I'm sure I should have probably used an entire inch of head space, does anyone have comments on that? The buttons are all down, the jars were boiling for quite some time after I took them out of the canner. I think everything is probably okay inside the jars. I did wash the jars off, as there was red sauce all over them. I'm most worried about residue on the outside, and if that leaching messed with the seal. But like I said all buttons are down and they seem sealed.

I just pressure canned for the first time. I made a family recipe, a green bean and beef stew in a red sauce. I did blanch the green beans, and browned the stew meat before filling the jars with a half inch headspace. I processed for 90 minutes at 11 lb of pressure or above, as I filled a number of quart jars and a few pint. It seems a lot of liquid leached out of the jars. All jars now have an inch or more of headspace, the water in the canner was very red, but all the jars seem to have sealed. What I don't understand is how they sealed if so much liquid leached out, wouldn't that red sauce ruin the seal? If all the buttons are down, are these shelf stable, and ok to eat?