Wednesday, August 24, 2016

Why Should I soak dry beans before canning?

Many people like to can their beans without soaking them by putting dry beans in a jar and covering in boiling water. This is not recommended and because of the toxins in dry beans it is not safe to can them without soaking them first. For more information on this please click the link at the end of post and pay close attention to number 11. 
It states: NOTE: The following procedure has been recommended by the PHLS to render kidney, and other, beans safe for consumption:

Soak in water for at least 5 hours.
Pour away the water.
Boil briskly in fresh water, with occasional stirring, for at least 10 minutes.

Undercooked beans may be more toxic than raw beans.

If beans must be soaked in order to be safe for consumption, then common sense tells me that they should and must be soaked before home canning them in order for them to be safe for consumption

The National Center for Home Food Preservation also recommends soaking dry beans before canning them.  

Canning Dry Beans

Why Soak Beans

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