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Another canned dry beans question

Posted by john__showme__usa 5/6 (My Page) on
Tue, Mar 15, 11 at 15:43

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.

Follow-Up Postings:

RE: Another canned dry beans question

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.


RE: Another canned dry beans question

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.

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