Non-fat way of preventing legumes from frothing during canning

I have been adding fat to each jar of canned legumes to prevent frothing during processing (pressure canning). The fat looks unappetizing in the final product, especially if the beans are used cold such as in a salad. I have tried oils and solid fats and do not like the results in both.

Is there anything other than fat that I can put into the beans to prevent frothing during processing?

Best Answer

I have finally found a solution to the frothing issue in the USDA recommendations for canning legumes.

In addition to soaking the beans (they add salt to the soak water), par-boil them in plain water for about 15 minutes. Drain the water, then add fresh water to the jars.

I am not sure if it is the fact that they add salt to the soak water or the par-boiling, or both. But the beans did not froth during canning using their method without adding any fat at all.

Pictures about "Non-fat way of preventing legumes from frothing during canning"

Non-fat way of preventing legumes from frothing during canning - Bird's Eye View Of Roadway Surrounded By Trees

Non-fat way of preventing legumes from frothing during canning - Top view of crop anonymous person holding toy airplane on colorful world map drawn on chalkboard

Non-fat way of preventing legumes from frothing during canning - Top view of miniature airplane placed on over gray world map with crop hand of anonymous person indicating direction representing travel concept

Why are my home canned beans mushy?

In canning the dried beans, there is a key tip: Water plays an important part in the final quality of canned beans. The harder the water used for soaking and blanching, the harder and firmer the finished beans. Also, excessive alkalinity will cause the beans to disintegrate somewhat, becoming soft and mushy.

HOW DO YOU CAN beans in jars?

Here are the basic steps:

Soak the beans overnight (12-24 hours)

Strain and add fresh water to a pot with the beans.

Bring to a boil and simmer 30 minutes while you prepare your pressure canner.

Pack the partially cooked beans into canning jars, seal with 2 part canning lids and load into your pressure canner.

How do you can pinto beans without soaking?

Fill the jars with boiling water (leaving 1\u2033 headspace) and then proceed with the canning. This eliminates the hassle of boiling and results in slightly firmer beans. Place them in a pressure canner and process at 10 pounds* pressure: Pints for 1 hour, 15 minutes.

How long to pressure can dry beans?

Let your canner build up pressure. According to the Ball Blue Book, dry pinto beans should be canned at 10lb pressure for 75 minutes for pints, or 90 minutes for quarts. If your city's elevation is above 1000 feet above sea level, however, you will need to make the proper adjustments.

Water Bath Canning Step by Step

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Ethan Wilkinson, Joshua Welch, Andrea Piacquadio, Andrea Piacquadio