Cover chickpeas soaked by either method with fresh water and boil for 30 minutes.
Add ½ teaspoon of salt per pint or 1 teaspoon per quart to the jar, if desired.
Fill jars with chickpeas and cooking water, leaving 1-inch headspace. Run your bubble popper through the jar to remove air bubbles and wipe the rims.
Place lids on jars and screw ring on finger tight.
Place the jars carefully into the pressure canner on the canning rack. Leave space in between the jars. Once the jars are all in the canner, adjust the hot water level per your pressure canner’s instructions. If adding water, be sure it is hot water.
Process pint jars of chickpeas at 10 pounds of pressure 75 minutes at altitudes of less than 1,000 ft. Process quart jars of chickpeas at 10 pounds of pressure 90 minutes at altitudes of less than 1,000 ft. Follow the directions for your pressure canner and adjust processing time for your altitude.
When the processing time is done, turn off heat; cool canner to zero pressure. After 5 minutes, remove the lid. Let jars cool 10 minutes. Remove jars from canner and place on a towel. Do not retighten bands if loose. Cool for 24 hours. Check seals. Remove rings, wipe jars, write date on lids, and store in a cool dark, and dry pantry.