I think I would keep them, although I might pop them into the fridge and eat them first! If you were using a pressure cooker and followed timing instructions (and sounds like you cooked them a little too hard), then the heat will have killed any bacteria. If you were using a water bath and you made them acidic (e.g. by adding citric acid to tomatoes), the acid would make it difficult for the bacteria to live. Either way you should be fine . . . just move them to the front of the shelf and eat them soon. 2009-11-04T20:04:47-08:00 false 13530 2741 2009-11-04T20:04:47-08:00 12205 Well, I think it is too late for them now. They have been sitting on my counter for quite a while, I have just been too lazy or afraid to do anything with them. I will most likely throw them out today. :) 2009-11-05T04:33:01-08:00 false 13536 2741 2009-11-05T04:33:01-08:00 5779 I'd just open one and give it a sniff and see. Most of my jars of green beans have beans poking out over the liquid...they're all perfectly fine. 2009-11-05T08:03:52-08:00 false 13540 2741 2009-11-05T08:03:52-08:00 5832 Hmm. Mine have absolutely no liquid at all, and they did when I stuck them in the canner. They are the only ones out of a batch of about 7 pints (I think) that turned out that way. 2009-11-05T11:26:23-08:00 false 13542 2741 2009-11-05T11:26:23-08:00 5779