Knowledgebase
Canning beans #859412
Asked February 19, 2024, 1:00 PM EST
I have reviewed Ball, NCHFP, So Easy to Preserve, and USDA and am not finding a tested recipe to can dried beans (after following steps to hydrate, of course) in a meat or vegetable broth instead of boiling water. All the posted recipes are very specific that it must be boiling water.
Can broth be used? It almost seems as if "Soup" guidelines would be used, but I would like clarification. Thank you.
Franklin County Ohio
Expert Response
We recommend NOT using broth in place of water because even a small change in liquid ingredients can change the viscosity to a point that could alter safety by affecting heat transfer. However, yes, you can use a tested bean soup recipe (Ball Book has one) that contains minimal additional ingredients.
https://extension.oregonstate.edu/food/preservation/preserving-dried-beans-sp-50-955
Here is a resource I find helpful regarding safe substitutions for canning:
https://www.ndsu.edu/agriculture/sites/default/files/2023-08/fn2102.pdf
Thank you again. Now the question is about adding bouillon - would that change the viscosity like stock or broth would?
Sandra,
Yes - it can change the viscosity (which we want to avoid doing). Bouillon is traditionally a thickening agent.
-Nicole
