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canning chickpeas in pint jars

Canning Chickpeas

Gina
Canning chickpeas is a great way to save money and the flavor is better than store-bought cans. Keeping your pantry stocked with canned chickpeas is the healthy basis for quick and easy meals or snacks.
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Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
Course Canning
Cuisine American
Servings 2 pints
Calories 372 kcal

Equipment

Pressure cooker
Pint canning jars
Canning rings and seals
Jar lifter

Ingredients
  

  • 1 lb Chickpeas dried
  • Water
  • 1 teaspoons Salt

Instructions
 

Rehydrating Dried Chickpeas

  • Overnight method: Place dried chickpeas in a large pot and cover with water. Soak for 12 to 18 hours in a cool place. Quick method: To quickly hydrate chickpeas, you may cover sorted and washed chickpeas with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak for 1 hour and drain.
  • Drain water.

Canning Dried Chickpeas

  • 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.

Nutrition

Serving: 0.25pintCalories: 372kcalCarbohydrates: 62gProtein: 20gFat: 6gSaturated Fat: 1gSodium: 1179mgPotassium: 660mgFiber: 17gSugar: 11gVitamin A: 61IUVitamin C: 3mgCalcium: 112mgIron: 7mg
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