They're called root primordia or adventitious roots and if the stems that have them were in contact with soil roots would form in the soil. Carolyn

Sounds like a condition called Petechiae, which are tiny hemorrhages of the small capillaries in the skin. I would probably get it checked out though.

Paul you need to clean that off of there for your new sealer to penetrate. www.restore-a-deck.com Here is a link that might be useful: Proper deck prep

As if the outer skin sort of bubbled up, developed an air pocket between the skin and the pod? I have seen that happen with older, more mature beans, those picked a bit past their prime. Have also seen it develop when there are fluctuations in pressure during processing. The pressure forces air between the skin and the pod body. The clue to that would be if you had any siphoning of liquid out of the jars. IME the air pockets disappear as the jars cool and the beans settle. Assuming you actually used a pressure canner rather than a pressure cooker and that you processed according to the current guidelines of 25 min at pressure for your altitude, and the seals hold then yes, they should be safe to consume. Sorry for all the disclaimers but you don't indicate exactly what you did so I have to CMA. ;-) Dave