I'm not familiar with a Power Cooker but there are no automatic electric pressure canners approved for low-acid foods. The Ball Autocanner can only be used for high-acid foods as a substitute for BWBing (they have modified some recipes I guess to decrease processing times since it does use a few lbs of pressure to boil more rapidly/raise the temp but does not reach pressure-canning temperatures of minimum 240 F - I just had a question on that today at a demo I was doing).

Salsa must be acidified - sounds like you made a chunky sauce. You'll have to throw them out (jars and all) since they're over 24 hours old. I wouldn't trust your beans either. How many psi does your Power Cooker say it gets to?

I hope you haven't sold or eaten any of those beans! We can't even sell low-acid canned foods in our state, and only recently have been allowed to sell acidified foods (with more requirements including testing for pH).

Please take the time to go through the NCHFP instructions on using a Boiling Water Bath canner and a Pressure Canner. I highly recommend taking their online course (free). And get a Ball Blue Book. Start with jams and jellies - they're safer and most states allow residential farmers to sell them without restrictions (though you may have to grow the fruit as we have to in CT). Welcome to the forum!

Here is a link that might be useful: National Center for Home Food Preservation

Sorry but as mentioned above any foods canned in the Power Cooker are strictly done at your own risk. It is not approved for safe home food canning despite the maker's very misleading claims. It can be used for cooking of course and that is its true purpose. The manufacturer just tries to capitalizes on the canning resurrgence by claiming it is safe for canning.

The volume is too small, it heats up and cools down far to quickly which invalidates the given processing times. Plus the pressures and times cannot be adequately controlled for safe processing.

You may can highly acidic foods in it if you wish rather than using a BWB with only minimal risk IF the proper amounts of acid are added. But you will be affecting the quality of the end product Low acid foods cannot be safely processed in it.

Home canning has a learning curve, especially pressure canning. So for your own safety and that of your family I strongly encourage you to do some research first with the proper sources and then invest in the proper equipment. The risk simply isn't worth it.

Yes, the salsa you made should be discarded and done so very carefully. Sheila linked you to NCHFP, the definitive source to begin with and I suggest you also invest in at least the minimum canning book - the Ball Blue Book. And please, keep the Power Cooker for cooking only.

Dave

Don't forget the green beans aren't properly processed either! NCHFP has instructions for disposing of potentially hazardous foods. Sorry, it's an expensive lesson to learn - I hope you didn't do too many jars, but it's much less expensive to buy new jars than to pay for medical care if someone gets botulism.

I'd wrap the jars in newspaper so they don't break and put in a heavy trash bag, or better, a box. I don't know what happens if your garbage truck breaks them?

Just wondering - what salsa recipe did you use that doesn't call for any vinegar or lemon/lime juice?

Here is a link that might be useful: Disposal procedures

The recipe we used for the green beans was the Ball recipe and followed the instructions. http://www.freshpreserving.com/recipes/canning-green-beans

The salsa recipe was a chilli's copycat that we altered to our own taste.

Both were done in the Pressure Cooker.

Is this the appliance you have? It's a 6 qt cooker, even if the manufacturer does mention canning - it's too small to safely can in.

The USDA recommends that a canner be large enough to hold at least 4 quart jars to be considered a pressure canner for the USDA published processes. That means test of 4 quart jars sitting on a rack, lid in place and the canner sealed. If they don't fit, it's not a canner.

As Dave pointed out 'The volume is too small, it heats up and cools down far to quickly which invalidates the given processing times'. Your beans and your salsa are underprocessed. They aren't safe to consume.

I have an electric pressure cooker, I know how quickly they come to pressure, cook, then cool - it's MANY minutes faster than canning in a traditional canner. I would never can in mine, the risk is too great.

Here is a link that might be useful: Power Cooker

The salsa recipe was a chilli's copycat that we altered to our own taste.

That point alone, regardless of the way it was canned, means the salsa must be thrown out. You simply cannot safely home can personal or untested recipes. That is the first rule of safe home canning.

Pardon me for being blunt but this is vital. You should NOT keep/eat that salsa. You should not make more of that salsa no matter how it is processed. Untested personal recipes for salsa, vacuum sealed in a jar, can be lethal.

The green beans might be safe but there is no way to know. The problem with them is the canner They are under-processed because of the canner you used. They didn't get enough time and the temperature was not high enough for long enough to make them safe. Any canning-experienced person would pitch them because of the high risk. It is your choice but please give it very careful consideration.

Dave

Actually you can process salsa in a regular pressure canner, but you have to do it for the longest time for the least acidic vegetable, which in the case of salsa is the peppers. I did it once (pressure canned for 45 min. as per the manufacturers instructions), and the salsa was not good, the long processing time faded the taste, it just wasn't good. Find a BWB recipe that has lemon or you can use bottled lime juice. There are lots of good ones out there.