Hi! First time canning and pressure canned garbanzo beans. Followed a recipe to the T. What is this stuff in the jar?
by vangorp
1 Comment
Stardustchaser
Garbanzo beans have a thin skin to them that is often removed between soaking and utilizing for dishes like hummus. Was the skin removal part of the recipe? Garbanzo beans even in commercially produced cans have a more viscous fluid produced in processing, which is sometimes used itself for cooking. However commercial cans do not contain the substance you show, and that is why I’m leaning towards skins.
Also what recipe and process did you use? Do you have a link or could you post a photo if it was from a book? We might be able to troubleshoot if the recipe itself may be an issue. It is often discovered on this sub that while the poster acted in good faith for a recipe, the recipe source may have been questionable if not at risk of unsafe results.
1 Comment
Garbanzo beans have a thin skin to them that is often removed between soaking and utilizing for dishes like hummus. Was the skin removal part of the recipe? Garbanzo beans even in commercially produced cans have a more viscous fluid produced in processing, which is sometimes used itself for cooking. However commercial cans do not contain the substance you show, and that is why I’m leaning towards skins.
Also what recipe and process did you use? Do you have a link or could you post a photo if it was from a book? We might be able to troubleshoot if the recipe itself may be an issue. It is often discovered on this sub that while the poster acted in good faith for a recipe, the recipe source may have been questionable if not at risk of unsafe results.