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Homemade hummus fermented after canning- what about beans?

e
entinion Sep 17, 2012 11:29 AM

I made a batch of homemade hummus, just the same as I usually do and YES with lemon, and after canning it it all fermented and went zippy.
I want to make a v.large batch of homemade beans (as I do for tacos, aka refried beans with bulgur and veggies) and am worried if I try to preserve it in jars it will go the way of the hummus.
What preservatives do people use for canning cooked batches of burrito beans/how do I prevent fermentation?

  1. Novelli Sep 17, 2012 12:11 PM

    Are you waterbath canning? or pressure canning?
    If waterbath canning, I don't think the hummous will keep as it may not have the needed acidity.
    Beans are always pressure canned.

    5 Replies
    1. re: Novelli
      e
      entinion Sep 17, 2012 12:41 PM

      Oh - Yes I am waterbath canning. Is different equipment required for pressure canning?

      1. re: entinion
        sunshine842 Sep 17, 2012 01:00 PM

        Absolutely.

        Head over to www.freshpreserving.com -- better yet, order yourself a copy of the Blue Book (or pick one up at Walmart or Target or wherever you buy the jars)-- it's pretty much the bible for canning for beginners, including recipes and equipment and a step-by-step of all of the hygiene issues.

        I'm all for making things up as I go along, but I'm strictly by-the-book when it comes to canning. Not only do I not want to make myself or my loved ones ill, but I don't want to throw away all my lovely produce and hard work!

        1. re: entinion
          Novelli Sep 17, 2012 01:14 PM

          There's your problem.

          Follow Sunshine842's advice and check out the website posted, pick up a canning book, do some reading up on canning. When it comes to canning and preserving, you don't really want to 'wing it' or do any guess work.

          1. re: entinion
            t
            tardigrade Sep 17, 2012 02:51 PM

            When you're pressure canning you're heating the jars and their contents well above the boiling point of water so you're killing the bugs that cause the fermentation and other nasty stuff. It's a little scary at first, and my pressure cooker needs regular watching and tweaking the gas, but you can can a lot of things that you can't with a water bath - like meats and vegetables.

            I'm a pretty freewheeling cook as a rule, but when I can I follow the instructions on time and pressure exactly. And I check the guide that came with the canner every time even though I think I know them by heart. I've never heard of anyone canning hummus before, but canning beans is common.

            1. re: entinion
              r
              rasputina Sep 18, 2012 05:34 AM

              You can't water bath can chickpeas. They have to be pressure canned. Additionally I'm going to say you can't pressure can hummus at home due to it's thickness and density since they recommend you not home pressure can mashed pumpkin either. I have home canned chickpeas though in my pressure canner.

          2. dave_c Sep 17, 2012 12:46 PM

            Did you follow are recipe for canning the hummus?
            It sounds like you're ad libbing a recipe since you are usign a boiling water canner.

            Typically, beans are low pH and require a pressure canner to properly can/preserve the beans for long term storage.

            Edit... an alternative to canning is freezing.

            16 Replies
            1. re: dave_c
              e
              entinion Sep 18, 2012 05:17 AM

              I always use my own recipes, actually, I was just after what pressure canning was, and I generally am not afraid to test things out on my own - hence the hummus. I only needed to know about the alternate method to can low-acid foods. Trial and error is far more fun in the kitchen than following step-by-step instructions. Thank you novelli, sunshine842 and tardigrade.

              1. re: entinion
                r
                rasputina Sep 18, 2012 05:38 AM

                It isn't fun when you are dead.

                1. re: entinion
                  sunshine842 Sep 18, 2012 05:47 AM

                  Really? It's a real hoot to bury your friends and family!

                  We all trial and error the rest of the time, too -- but when you're dealing with botulism and other foodborne illnesses, you're looking at a stay in the hospital and possible death.

                  Read this http://en.wikipedia.org/wiki/Botulism and think about how much more fun it is to watch your loved ones go through all of this (or going through it yourself) when you know it's your fault because you couldn't be bothered to read the directions and take the proper steps to avoid it in the first place. The old and the young are particularly vulnerable -- put your kids or your mom in that hospital bed. Still sound like it's more fun?

                  And the best part? Botulinum toxin can be odorless and flavorless - meaning that opening that jar and taking a whiff tells you absolutely nothing about the safety of what's in that jar.

                  Play around with and do trial and error on anything that's meant to be eaten immediately-- but you just don't have the luxury of screwing around with canning recipes.

                  Yes, I am trying to scare you -- you SHOULD be a little afraid -- that's why we all follow the recipes exactly the way they're printed.

                  1. re: entinion
                    meatn3 Sep 18, 2012 08:09 AM

                    This attitude is the reason I find the current fad of food swap parties designed to celebrate local food a very scary idea. Ignorance does not equal creativity.

                    I seldom use a set recipe and I experiment frequently and eagerly. But not with safety issues. To do so is irresponsible. To defiantly continue doing so once you have been exposed to solid, reputable information is criminal.

                    1. re: meatn3
                      r
                      rasputina Sep 18, 2012 08:50 AM

                      I agree, heck my mom mailed me a canning jar that had her homemade bacon jam in it, and I know for a fact she doesn't own a pressure canner. I threw it away.

                      1. re: rasputina
                        sunshine842 Sep 18, 2012 09:19 AM

                        I'm still trying to wrap my head around the concept of bacon jam...but bacon jam that you KNOW hasn't been properly preserved? Gah.

                        1. re: sunshine842
                          biondanonima Sep 18, 2012 10:56 AM

                          Bacon jam is amazing but I would NEVER can it - it's WAY too thick even for a pressure canner IMO. It keeps very well in the fridge for a long time, though - way longer than it lasts in a house of bacon lovers, for sure. It also freezes perfectly.

                    2. re: entinion
                      dave_c Sep 18, 2012 08:30 AM

                      Wow! I don't know if you're pulling my leg or if you're serious.

                      Botulism toxin is odorless and tasteless, plus only a micro amount is enough to cause very serious health issues.

                      There's a lot of experience, science and research put into canning and food preservation that I think you should not ignore.

                      Here's a good website for you to study up - http://nchfp.uga.edu/

                      1. re: entinion
                        boogiebaby Sep 18, 2012 01:25 PM

                        Wow, I hope you're not feeding other people those improperly canned items. Not everything is able to be canned, and if it is, you have to make sure you do it correctly so you don't kill someone. Canning is not one of those things you can experiment with.

                        1. re: boogiebaby
                          sunshine842 Sep 18, 2012 02:12 PM

                          well, we are all definitely VEHEMENTLY in unison. I hope entinion reads all of this and reconsiders the cavalier approach to canning.

                          1. re: sunshine842
                            l
                            lcool Sep 18, 2012 02:21 PM

                            RATHER THAN BET A LIFE ON IT. It certainly wouldn't be an ACCIDENT.

                        2. re: entinion
                          t
                          tardigrade Sep 18, 2012 07:59 PM

                          There's still room for creativity - you can tweak recipes, change herb and spice combinations (although I'd use dried rather than fresh garlic), combine ingredients (the booklet that came with my canner says to process them at the longest and highest time and temperature of the individual components), and, when in doubt, contact Ball's on-line help service - they have a vested interest in keeping their customers alive and healthy!

                          If you're serious about experimenting with canning, get a copy of Ball's Blue Book, the canning bible. What bothers me about most canning instructions, though, is they don't say what they mean by low or high acid in terms of pH, something I could actually measure.

                          1. re: tardigrade
                            sunshine842 Sep 19, 2012 09:32 AM

                            shoot. I came across a pH table not too long ago....it wasn't what I was looking for, so I clicked out.. (I wouldn't even begin to know where to buy pH paper or a pH metre where I live)

                            Sorry I can't help -- but I know it's out there somewhere.

                            1. re: sunshine842
                              r
                              rasputina Sep 19, 2012 10:13 AM

                              Pretty much any place that sells aquarium supplies or pool supplies has ph testing equipment.

                              1. re: sunshine842
                                l
                                lcool Sep 19, 2012 10:31 AM

                                pharmacy,nearly all Europe and most in the US

                                1. re: lcool
                                  sunshine842 Sep 19, 2012 12:13 PM

                                  that, plus I usually can things that are definitely on the acidic end of the scale - salsa, tomatoes, jam, etc....so I'm really not all that concerned that it's even borderline.

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