canning fresh mung bean sprouts?
Ann
I can grow the fresh bean sprouts but need them without salt.
Has anyone done this and is there a tested recipe? thanks Ann
Melba's Jammin'
"Ann" <NOSPAMMod...@charter.net> wrote:
Eeewwww. :-)
How do canned ones not need salt and fresh ones have it? There's no
salt unless you put it there, no?
You need what you need, Ann, but I can't imagine canning them at home if
access to the seeds is possible. Only takes a day or two, IIRC, to
sprout your own.
That's not an answer and not much help, but your question seems odd to
me. I'll be watching to see what others say.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007
Brian Mailman
> Can these be pressure canned?
If you want a puree, would be easier to toss them in a blender or food
processor and less energy used.
> I can grow the fresh bean sprouts but need them without salt.
Then grow them without salt. If there's some reason you have to grow so
much at once that you have to preserve them, then think of some sort of
flash freezing (which would make them unusable for raw usages). Even
then, you'll lose a lot of texture.
B/
Anny Middon
news:barbschaller-16DE...@news.iphouse.com...
> In article <pu9wi.225$n_1...@newsfe12.lga>,
> "Ann" <NOSPAMMod...@charter.net> wrote:
>
>> Can these be pressure canned?
>> I can grow the fresh bean sprouts but need them without salt.
>> Has anyone done this and is there a tested recipe? thanks Ann
>
> Eeewwww. :-)
>
> How do canned ones not need salt and fresh ones have it? There's no
> salt unless you put it there, no?
I think she means that all the commercially-canned ones have added salt.
>
> You need what you need, Ann, but I can't imagine canning them at home if
> access to the seeds is possible. Only takes a day or two, IIRC, to
> sprout your own.
>
> That's not an answer and not much help, but your question seems odd to
> me. I'll be watching to see what others say.
I've seen (although I can't say recently) canned bean sprouts in the Asian
foods section of the supermarket. I think I even bought them once or twice,
back many years ago when you couldn't get fresh ones in the produce section.
I've never seen a recipe for canning them. I suppose it's possible they're
like noodles or milk -- can't be done by the home cook, but I don't know.
I did find this:
which has the abstract of an article titled "Quality Improvement of Canned
Mung Bean (Vigna radiafa) Sprouts." The abstract reads:
"The effect of calcium, ascorbic acid, citric acid and EDTA on texture,
color
and flavor of mung bean sprouts canned as a low-acid food (pH > 4.6) and the
effect of acidification by acetic, citric, gluconic, lactic and malic acids
on quality of mung bean sprouts canned as an acid-food (pH < 4.6) were
examined. Either the addition of calcium or acidification enhanced texture.
Texture of products canned as low-acid food increased with decreasing pH.
Color was markedly improved by either EDTA combined with ascorbic acid or
acidification. Processing in plain (uncoated) cans or treatment with acetic
acid was detrimental to flavor. Overall, the best low-acid food product was
obtained by the combination of calcium, ascorbic acid, citric acid and EDTA
while the best acid-food product was obtained by acidification with gluconic
acid."
I think Ann should email the good folks at the National Center for Home
Preserving. If you do, Ann, please post their response to the group. I'm
unlikely to ever can mung beans myself, but I'm still interested.
Anny
Ann
bercause my husband has chronic kidney disease.
Yes I could just use them frsh after I sproutn them, but I could also but
them fresh from the grocers. I, live in a very rural area and when I do find
fresh ones, they may not be fresh by the tiome i get to the store.
I know the quality would be less when I can them, but thought at least I
could make a chop suey or soemthing wth the canned ones. I think I will
email the food preseration org.
I really appreciate all the nice responses.
I seem to want to can odd things.
Yes thats me I always like odd food.
especially Pickled beets , Barb LOL
Ann
Brian Mailman
> "Melba's Jammin'" <barbsc...@earthlink.net> wrote in message
> news:barbschaller-16DE...@news.iphouse.com...
>> How do canned ones not need salt and fresh ones have it? There's no
>> salt unless you put it there, no?
>
> I think she means that all the commercially-canned ones have added salt.
The commercially-canned ones are so horrid I had completely forgotten
there were such things. I don't think I've had those since some version
of an "Oriental" (here, that's considered a perjorative) hamburger
helper-type thing and I remember throwing the sprouts away and not
mixing them in. And that was almost 35 years ago now.
B/
Brian Mailman
> What I meant when I pressure can vegetables I have to do them without salt
> bercause my husband has chronic kidney disease.
> Yes I could just use them frsh after I sproutn them, but I could also but
> them fresh from the grocers. I, live in a very rural area and when I do find
> fresh ones, they may not be fresh by the tiome i get to the store.
Just buy a pound or so of the seeds (must be a few hundred portions in a
pound of mung bean seeds) and sprout them yourself. Only takes a 2-3
days and about 10 minutes of your time, total.
B/
Melba's Jammin'
"Ann" <NOSPAMMod...@charter.net> wrote:
To each one's own, Ann. <grin> I still think you ought to sprout your
own -- plan ahead for making chop suey for dinner. The results are SO
superior to canned. Let us know what the NCHFP (I'm assuming that's
the org to which you refer) has to say.
Brian Mailman
> In article <KLHwi.14$pg...@newsfe02.lga>,
> "Ann" <NOSPAMMod...@charter.net> wrote:
>
>> I really appreciate all the nice responses.
>> I seem to want to can odd things.
>> Yes thats me I always like odd food.
>> especially Pickled beets , Barb LOL
>
> own -- plan ahead for making chop suey for dinner.
Fu yong/yung of various sorts, as long as we're talking trad foods in
greasy chopsticks :)
B/