When buying bean sprouts, look for ones that are white and shiny with yellow tips. Avoid any bean sprouts that smell musty or have a slimy feel to them. When in doubt, you can test the freshness of a bean sprout by snapping it in two. A fresh bean sprout should break with a clean snapping sound. Rinse with cold water thoroughly and squeeze out any excess water, then set them aside to let them dry. If the bean sprouts are still very wet at the time you’re about to cook, gently pat them dry with paper towels. In this article, you’ll learn how can bean sprouts at home in just a few steps. Canning bean sprouts is one of the easier canning recipes and can be done in less than an hour. Bean sprouts are also high in vitamin C, which may help prevent cataracts. Studies show that people who consume high levels of vitamin C for 10 years or more have a reduced risk of needing cataract surgery.

You can buy bean sprouts in most grocery stores or grow them yourself. They grow easily from seed, as long as you have a closed container and a safe place to keep them away from light. With nightly watering, they should start to grow after two or three days. Sterilize your jars at 180 degrees Celsius (356 °F) for 10 minutes in your canner to ensure that all toxic chemicals have been destroyed. 9. Dry

In conclusion, you can easily bean sprouts, following many of the same steps as with other beans and legumes before fermentation. This guide will give you all the information needed for the proper preparation and canning of these sprouts so that you can have them ready for use in your kitchen whenever you want them.

You see, it takes a warm and moist environment to sprout beans. That’s a breeding ground for bacteria. Germs like E. coli and Salmonella can be deadly. Fill up your jars with seeds and press them down gently to ensure they are filled to the top of each jar. One should cover these seeds partially with water to ensure they germinate correctly. 3. Cool Jars

Be careful if you do find fresh bean sprouts. Never eat them if they are slimy or smell funny. In Conclusion You’ll find all kinds of delicious and interesting food in this aisle. Someday you should try the tamales and pig’s feet. For sterilizing water, boil it for about 10 minutes at 180 degrees Celsius (356 °F). Then pour this water into the jars where you have placed the seeds, ensuring no gaps between the lid and the jar. It will ensure that no air will rise inside during fermentation, thus preventing the germination of bacteria from hitchhiking in such gaps. 6. Canner That’s all the instructions you need for canning bean sprouts at home. It’s a simply process which is one of the benefits of canning. It’s mostly waiting for your jars to sprout. Make sure that you have slits on the side of your jars for venting to ensure that no germination is happening inside your sprouting jar. 5. Change Water

You can use a food mill to make sprout seeds into coarse flour that is easier to pour into the jars. Also, this will ensure that the proper amount of water and liquid is poured into the jars to give the sprouts enough oxygen. 10. ThermometerWhether fresh or canned, bean sprouts can last for 2 or 3 days when out in the open. If you keep them in the fridge, they can last for up to 1 or 2 weeks or up to a month when submerged in water. If you keep your bean sprouts in the freezer, then they may last for more than a month. Can canned bean sprouts be eaten raw? Bean sprouts are an excellent source of antioxidants, which protect against cell damage and may reduce the risk cancer and heart disease. Specific vitamins and minerals in bean sprouts include: Vitamin C. Calcium. Can I use canned bean sprouts instead of fresh? Canned sprouts, like those in Asian dishes, are safe as they have been heated during processing. Cook sprouts thoroughly. If you are at a restaurant, ask that raw sprouts not be added to your salad or sandwich. Probably safer to eat canned sprouts than fresh ones. They don’t taste as good, and the texture is way off, but the fresh ones have a bad habit of harbouring listeria and e. coli bacteria. This includes beans you have sprouted yourself.