Originally Posted by kaneohegirlinaz
So, I’m in the middle of coloring my hair and I was going over in my head once again what and how I did this…
I thought that 8 cups for only one pound or so of beans, so I only used 6, but I forgot to add more Salt…
Am I still in a safe zone?
I guess I don't quite understand the reference above. 8 cups of what?
Wiping the rims is important, but if you processed the jars in a water bath and the seal was made, you're good. For future reference, the plasticol (red waxy perimeter of a canning lid) is like glue in a way. Once the temperature of the jar drops after processing, the "glue" tends to harden, making a perfect, unique connection with that imperfect jar rim. (E.g., no jar rim is perfect under a microscope. Lots of imperfections, ESPECIALLY if the jar is manufactured in China.) If you don't wipe a rim clean, and you leave a trace of sugary pickling juice, the seal may lose its hold mid-winter, breaking the vacuum, and causing the bacteria to enter and "party"!
Best practice: always wipe the rim with a clean paper towel or cloth, lightly dipped in boiling water.
I can roughly 11,000 jars a year, still by hand. I can count the number of bad seals in a year on one hand. Upon examination, the bad seals are usually due to a tiny chip on the glass rim, or a lid that was mistakenly manufactured without a plasticol ring (that's always funny to find). But I KNOW that the seals are bad usually within an hour of canning. No big deal. Put the jar in the fridge and eat it!
One other thing. I totally get trying to can on a budget. I teach canning to lots of folks who are trying to save money and eat better. But be very careful of using older jars. Compare a 30-year old jar with one made within the last 10 years. It doesn't take a microscope to FEEL the difference in the rims. The older, pretty jars have a discernible roughness, oftentimes an edge, on their rims. Those rims don't connect well to modern-day lids. Those older rims were fine when paraffin was used to can, because the rim wasn't important then! But today's canning relies heavily on smooth, straight rims.
Your beans look delicious!