Canning Chickpeas | Garbanzos - Binky's Culinary Carnival

Jars of canned chickpeas on black board.

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Canning Chickpeas | Garbanzos

Canning Pinto Beans from dried beans could really not be easier. You can soak the beans or cook the beans from dry in your pressure cooker.

Course pantry item

Cuisine American

Prep Time 30

Cook Time 1 15

Soaking time 12

Total Time 13 45

Servings pints

Calories 525kcal

Author Beth Neels

Cost $5

Equipment

Ingredients

3 lbs dried chickpeas
½ teaspoon salt per jar

Instructions

Rinse and sort beans well. Small rocks and foreign debris from the fields are common finds in a bag of beans.
3 lbs dried chickpeas
Cover beans in a large pot with cool water. Soak beans 8 hours to overnight.
Drain beans.
Add fresh water, to cover beans. Add salt.
Bring to boil. Reduce heat and simmer for 30 minutes. Peas should be very plump and tender.
Add salt to jars. Fill warm jars with beans. Add cooking liquid to cover, leaving 1″ head space.
½ teaspoon salt
Remove any air bubbles with non metallic tool. I use a chopstick.
Wipe rims clean with damp towel. Apply lids. Affix bands. Tighten fingertip tight.
Prepare pressure canner according to manufacturer’s recommendations and heat water. Load jars into canner.
Place lid on canner securely according to manufacturer’s recommendations. Allow steam to release for 10 full minutes before adding weights. Process jars allotted amount time at allotted pressure for your altitude. See graph below.
Once your processing time has passed, remove pot from heat. Allow it to cool naturally and release pressure.
After pressure has released, open canner carefully. Cock the lid on the pot and let the jars rest 5 minutes. Then remove the lid and let the jars rest in the pot for another 5-10 minutes. Remove jars and place them on a kitchen towel on the counter for 24 hours.
Check seals. Press down in the center of the lid. If it flexes that jar did not seal and must be refrigerated or reprocessed with a new lid, if desired. Use up any refrigerated beans within 3 days.
For quart jars, see notes.

Notes

For quart jars, use 5 pounds of dried beans to make 7 quarts of canned beans. Process for the allotted times below.

Soaking the beans is believed to remove some of the indigestible starches that cause gas.

Altitude adjust canning infograph. — Photo Credit: Binky's Culinary Carnival.

Nutrition