Pressure Canning Chickpeas

Pint jars of chickpeas that have been pressure canned

Pressure canning chickpeas, also known as garbanzo beans, at home gives you creamy soft chickpeas with superior flavor compared to store-bought cans and saves you money on your grocery budget. With a pantry stocked with these nutritious beans, you'll have the foundation for quick and easy meals or snacks anytime.

Keyword canning

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings pints

Calories 186

Author Gina Dickson

Equipment

Ingredients

1 lb Chickpeas dried
Water
1 teaspoons Salt

Instructions

Choose A Method and Soak Chickpeas

Overnight Method: Place the dried chickpeas in a large pot and cover them with water. Let them soak for 12 to 18 hours in a cool place. Drain the soaking water afterward.
1 lb Chickpeas, Water
Quick Soak Method: To hydrate chickpeas quickly, place the sorted and washed chickpeas in a saucepan, cover with water, and bring to a boil. Boil for 2 minutes, then remove from heat and let stand for 1 hour. Drain the soaking water afterward.

Prepare The Chickpeas

Place the drained, soaked chickpeas in a large pot, cover with fresh water, and boil for 30 minutes.

Prepare The Jars

While the chickpeas are boiling, prepare your jars by heating them in hot water to prevent cracking when adding hot chickpeas.
Next, add salt. Place ½ teaspoon of salt in each pint jar or 1 teaspoon in each quart jar.
1 teaspoons Salt

Fill The Jars

Once the chickpeas have finished boiling, carefully ladle them into the heated jars, leaving 1 inch of headspace at the top.
Pour the cooking water (or clean boiling water) over the chickpeas in the jars, leaving 1-inch of headspace.
Use a bubble popper or plastic spatula to remove any air bubbles from the jar. Adjust the headspace if necessary by adding more water.
Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
Place the lids on the jars and screw the rings on until they are just finger-tight.

Process In A Pressure Canner

Place the filled jars on the rack inside your pressure canner, ensuring they don’t touch each other.
Follow your pressure canner’s instructions to add the appropriate amount of hot water (usually about 2-3 inches).
Lock the lid on the pressure canner and bring it to a boil. Allow steam to vent for 10 minutes before adding the weight.
Process pint jars at 10 pounds of pressure for 75 minutes, or quart jars for 90 minutes. Adjust the pressure if you are above 1,000 feet in altitude.

Cool and Store Jars Of Chickpeas

Once the processing time is complete, turn off the heat and allow the canner to cool down naturally until it reaches zero pressure.
Wait 5 minutes before carefully removing the lid. Allow the jars to cool inside the canner for an additional 10 minutes once you remove the lid.
Using a jar lifter, carefully remove the jars and place them on a towel, leaving space between them. Do not retighten the bands if they are loose.
Let the jars cool undisturbed for 24 hours.
After 24 hours, check the seals by pressing down in the center of each lid; it should not flex up and down.
Remove the rings, wipe the jars clean, label with the date, and store them in a cool, dark, and dry place.

Notes

Adjust lids and process as recommended in Table 1 or Table 2 according to the method of canning used.

Table 1. Recommended process time for Beans or Peas in a dial-gauge pressure canner.
			Canner Pressure (PSI) at Elevations of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints	75 min	11 lb	12 lb	13 lb	14 lb
Hot	Quarts	90	11	12	13	14

Table 2. Recommended process time for Beans or Peas in a weighted-gauge pressure canner.
			Canner pressure (PSI) at Elevations of
Style of pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints	75 min	10 lb	15 lb
Hot	Quarts	90	10	15

Nutrition