Canning Chickpeas | Garbanzos
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Prep Time
30 mins
-
Cook Time
1 hr 30 mins
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Additional Time
12 hrs
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Total Time
13 hrs 45 mins
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Servings
9 pints
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Calories
525 kcal
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Course
Condiments
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Cuisine
American
Canning Chickpeas | Garbanzos
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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.
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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.
- 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.
- 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.
Equipments used:
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.
- Photo Credit: Binky's Culinary Carnival.
Nutrition Information
Show Details
Serving
1pint
Calories
525kcal
(26%)
Carbohydrates
95g
(32%)
Protein
32g
(64%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
147mg
(6%)
Potassium
2106mg
(60%)
Fiber
23g
(92%)
Sugar
3g
(6%)
Vitamin C
10mg
(11%)
Calcium
171mg
(17%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 9pints
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Serving | 1pint | |
| Calories | 525kcal | 26% |
| Carbohydrates | 95g | 32% |
| Protein | 32g | 64% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 147mg | 6% |
| Potassium | 2106mg | 45% |
| Fiber | 23g | 92% |
| Sugar | 3g | 6% |
| Vitamin C | 10mg | 11% |
| Calcium | 171mg | 17% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
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