I have to say that I remain surprised by how many people are now pressure canning as a way to build up their food stores for "just in case." It's good to hear of people of all ages learning this valuable skill that makes our population less dependent on the food supply chain.
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"Hey Wendy, I have been having a blast pressure canning. I processed chicken over the weekend. The liquid level was lower than what it should have been. The chicken above the line is turning dark. Can we eat it, or do we need to throw it out? I hate to waste a jar!"
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Somewhere during processing, you had a too rapid temperature change which caused siphoning which is why the broth level is lower. If you make a temperature adjustment while canning, make slight adjustments over a longer period. Once you know where to set the temperature, you won't need to adjust it.
Don't remove the canner from the stove eye after processing. Let it sit and cool slowly there.
ALSO: Don't put cold wet cloths on the canner to cool it off faster so you can open it sooner. That is a sudden temperature change that causes siphoning too. You will see that tip all over the internet, but it will set you up to fail. Ask me how I know. :-/
The discoloration is due to oxidation from the product being above the water line. It's fine. Don't just take my word for it! I found you a link where you can learn more:
"As long as you used the correct processing pressure, time, and method, you should be okay. Your food will be fine. The food above the liquid level may darken a bit. If liquid loss is excessive (like well below halfway), go ahead and put the jar in the front of your storage area so it will get used first." Source
Happy Canning!
