So I pickled some green beans. This is my first try pickling something, and I've only recently started canning at all. The green beans have been fermenting for about 3 weeks, and I noticed that the brine no longer covers the beans all the way to the top of the cans. The lids aren't popped up, so I assume it's safe to eat. Do the veggies soak up some of the brine, lowering the level in the jar over time?
I just don't want to give myself botulism because the veggies aren't totally submerged and they're growing all sorts of fun bacteria.
When you canned them was the brine hot?
Yessir. I boiled it for 10 minutes, and it was near-boiling when I poured it over the veggies and sealed the lids. And then obviously boiled the cans in the water bath for another 10 minutes.
If the tops aren't popped you're safe. Not to mention the vinegar will kill just about anything. Anything sticking out of the liquid might start to turn colors though. You may want to pitch those when you open them.
We used to pickle a fair amount of okra and hot peppers and can tomatoes. Make sure you have at least a half inch of liquid above the veggies. With something like tomatoes it isn't as much of a problem, but drier veggies will absorb the liquids.
Edit: I've never tried green beans, you'll have to let me know how they turn out. It sounds tasty. 
Green bean pickles make killer Bloody Marys.
