I canned 32 jars of beans today. Although my first go at pressure canning went smoothly enough, I am a little concerned with the results.
The beans and the water have a rusty tinge. I did not find much on Google. There was one mention of some chemical reaction when raw packing but my first batch was hot packed and it did the same thing. I couldn't find any info on whether or not they are still edible.
Any idea what the story is here?