I am canning my green beans and I have my camp chef in the garage that I am pressuring them on. So I go distracted and didn't realize they had already met their 13 lbs and had been there for… I don't know how long, so I guessed. Now I am nervous I didn't pressure them long enough. I cooked them 10 more minutes from the time I realized they were already pressuring. They look fine. Should I pressure cook them again to make sure? AND, what if I don't re-pressure them, will they make us sick?
Pressure cooking green beens
food-safetystorage-method
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Best Answer
Looking fine isnt enough to tell you that it is safe. The bare minimum process time in the pressure canner for pints is 20 minutes (25 minutes for quarts). if you only processed for 10 minutes that you timed and an unknown length of time before that then I'm not sure if anyone can reliably tell you if it is safe or not.
To be perfectly safe as well as confident in your assumption of safety then it would probably be best to just reprocess according to the times in the tables from the link below. http://nchfp.uga.edu/how/can_04/beans_snap_italian.html
edit: I noticed that you said pressure cook and not pressure can at the end of your question. There is a difference between pressure cookers and pressure canners and a cooker is usually not sufficient as a canner. Make sure that what you are using is actually a canner - some manufacturers incorrectly label their cookers as cooker/canners. There is more detailed information at the links below:
Why pressure cookers are not sufficient for canning: http://nchfp.uga.edu/publications/nchfp/factsheets/pressurecookers.html
More information on using pressure canners: http://nchfp.uga.edu/how/general/recomm_canners.html
(links are okay here... right?)