Another canned dry beans question

John__ShowMe__USA(5/6)March 15, 2011

Is it normal for a gelatinous/waxy layer to form on top when the jars cool? I've been experimenting with liquid to bean ratio and if I'm heavy on the side of liquid it doesn't happen.

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readinglady(z8 OR)

Those are lovely beans. In my experience, yes, though it does seem to vary from variety to variety. I'm speculating it's a consequence of the natural starches.


    Bookmark   March 15, 2011 at 3:49PM
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Ate one of the red bean pints last night and the bean flavor was incredible. Only used a scant 1/4 tsp canning salt instead of 1/2 tsp because don't like too much salt. Am amazed at how much the bean flavors differ from variety to variety.

Still several varieties to can before I start tweaking. Some chopped onion might help w/o changing the original intent.... I want to can the beans to add to something else for a meal.

Batches ea of lentils, black beans and pinto beans will be next.

    Bookmark   March 16, 2011 at 4:08PM
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