Preserving is not complicated and takes far less time than many people think. Cooked legumes not only taste better than canned ones, they also help to avoid waste. Mason jars, gums and lids can be used again and again.

Preserving legumes is very easy

Some healthy facts about legumes

Legumes such as peas, beans, lentils and soybeans contain a lot of protein and are not an enrichment for vegetarians. They also provide large amounts of vitamins B1, B6, folic acid and have a high potassium content, which has a blood pressure-lowering effect.

Botulism germs in legumes

In the case of legumes, pouring them into jars while they are boiling hot is not enough, they must also be boiled down. The very resistant botulism pathogen, the neurotoxin produced by which is dangerous for humans, only multiplies in the absence of oxygen in airtight food.

Clostridium botulinum can be prevented by sterilization, in which food is heated to over 100 degrees Celsius under overpressure. For physical reasons, this temperature cannot be reached in the home. Legumes should therefore be canned a second time within a day or two.

Recipe for 10 jars of canned legumes

ingredients

  • 1 kg dried legumes
  • 1 tbsp salt
  • 1 tsp baking soda if you have hard water in your area
  • 10 preserving jars with removable clamps or 10 jars with twist-off caps, capacity 350 ml
  • Preserving pot or extra deep baking tray

preparation

  1. Put the legumes in a saucepan and fill up with plenty of water. In areas with very hard water, add ½ liter of baking soda.
  2. Leave to soak overnight.
  3. Pour away the soaking water and add enough water to cover the legumes well. If necessary, add another ½ teaspoon of baking soda.
  4. Salt the water, bring to the boil and simmer gently for an hour.
  5. Sterilize jars, lids and rubber rings in a water bath for at least 10 minutes and drain on a kitchen towel.
  6. Pour the hot legumes into the jars and cover with the cooking water. There should be two to three centimeters of space at the top.
  7. Wipe the edge of the glass with a clean cloth, close the glasses.
  8. Place on a grid in the alarm pot, pour in water according to the manufacturer's instructions and cook for 30 minutes at 100 degrees.
  9. Alternatively, place glasses on the baking tray, fill with three centimeters of water and bake in the oven at 100 degrees for two hours.
  10. Allow to cool and check that a vacuum has built up in all jars.
  11. Repeat the process the next day or at the latest the day after that.

tips

In numerous cooking recipes you will find information such as: 1 can of chickpeas with a drained weight of 260 g. This can be converted as follows: 100 g dry food corresponds to 200 g cooked legumes.

Category:

Vegetable garden