I always add a splash or two of Apple Cider vinegar to my beans while soaking them, then rinse the beans well! The vinegar breaks down the phytic acid making the beans more digestible. Removing the phytic acid transforms the beans from acidic to alkaline 😉 ❤🎉 Edited to say…. Lemon juice will do the same, but I found that the lemon juice “bleaches” out the color of the beans so I stick with ACV.
This is interesting. The last 2 batches of beans that I canned (Great Northern and red beans) I used the soak method as recommended. I wasn't sure after the 1st batch, but the Great Northern seemed to confirm the impression that there was less sludge, more juice, and the beans seemed firmer somehow. I did this as I had blanched onions for dehydrating and didn't want to throw the water out. And the average bag of beans (900 g in Canada?) yields 7 pint jars.
Sounds like a great idea! Using your onion water for them. I bet it added some nice flavour to them. I was really happy with the way these turned out. I think i will keep canning them this way.
