I know this is an old thread but I came across it in a search hoping to figure out how much Kombu to add to each can of home canned beans. I don't cook them before I can them and find the texture is much improved over cooking them and then canning them for such a long processing time. I wanted to share about sprouting beans and the improvement in gas. I soak them overnight and then drain them and put them, covered, in the fridge for at least 24 hours, and up to a week (sometimes rinsing them to keep them wet) - until you see a few little bean shoots pop out. Most of them grow a little sprout but only a few develop enough to break the skin. I've been doing this before I pressured can or cook our beans and it has made a big difference. Something to look into! I did want to add: Kombu adds some flavor (salty) and a good bit of nutrients to the beans, kind of an added bonus. I used to buy a brand of canned beans (Eden Organic) that adds Kombu to their canned beans. I can't say that I noticed a huge difference in that brand as far as gas goes. Sprouting the beans has made a much bigger impact.