I canned green beans today, pints and quarts, and the jars have lost lots of the liquid. I measured the 1" headspace recommended, filled with near boiling water,and I used my plastic thingy to release air bubbles before placing lids and rings. I did use the hot pack method, and I did use canning salt. I timed the pressure(10lb) release, to make sure it was 3 to 4 times per minute, and the flame on the stove was not adjusted but once, at the very beginning (and very little adjustment). I haven't canned in some time, but I'm familar with my giant Mirro pc. (22pt) Does anyone have any ideas why I would loose so much liquid? They are tightly sealed, but will the lack of liquid affect the shelf life? I'd appreciate yall's input.  

I didn't remove the weight until it didn't hiss anymore. I left the canner on the stove, under the ventahood until the latch in the handle released. No drafts, just the ac, but vent is directed away from stove. I did notice that they were bubbling still a good bit when I removed them from the canner. I am so perplexed by this. Any idea if it will affect shelf life?

I didn't can them together, I did quarts first and wide mouth pints second. I did the lids and bands finger tight as per the BBB. I even hot packed. But in reading more, I think the beans being fully mature, some I just shucked for the beans, might be the reason. I was so careful with the fill liquid, water. They aren't half empty, but maybe a quarter empty. We could never eat that many green beans in two or three days. Could I reprocess them? Take them all out, reheat them, add to clean jars, etc.? It looks like I may have to discard all of them at this point. Thank you for website info, I will go there now.