Soy Beans
Ingredients
Directions
Prepare the beans
Gather mature Easy Cook soy beans and steam them for 5 minutes at 212°F (100°C).
Shell the steamed beans by hand.
Process and can
Process the shelled beans in a boiling-water bath at 212°F (100°C) for 1 hour each day for 3 consecutive days.
After processing, place the beans in cans and add enough 3% brine to cover them.
Process the beans in the cans for 1 hour each day for 3 consecutive days.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Easy cook soy beans
- Form the whole food being preserved, softening and cooking through under repeated heat.
- 3% brine
- Covers the beans in the can, keeping them submerged and carrying heat evenly during processing.
The step that matters
Repeated processing in the boiling-water bath. Heating on three separate days lets heat kill bacterial spores that survive one heating and germinate later. Shortening the time, skipping a day, or stopping early can leave live spores in the sealed cans, which risks spoilage.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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