Pressure Canning: Garbanzo Beans

I have been kind of obsessed with hummus for the last few weeks. Obsessed to the point of getting tired of going to the store every few days to buy canned chick peas (or garbanzo beans, if you will).

Then it occurred to me: I can black beans so that this doesn’t happen. Why can’t I can chick peas?

As it turns out, I can. And I did. I used the method I use for my black beans here.

Chick peas are bigger than black beans, so I cut the amount per pint jar down to 1/2 C. In retrospect that was not necessary. 2/3 C. would be fine.

blog 089Then I boiled some water and filled each jar to 1/4″ headspace.

blog 093I processed them at 10 pounds of pressure for 75 minutes. I lost quite a bit of liquid, which probably would not have happened with the full 2/3 C. of dried chick peas in there.

One pound of chick peas yielded 7 pint jars. If you fill them with 2/3 C. of chick peas, it will be more like 4 or 5.

Now I won’t have to run to the store for at least a few weeks!

The Wife


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21 thoughts on “Pressure Canning: Garbanzo Beans

  1. Yum! I also can chickpeas and they go right into the food processor with a few other items to make instant hummus. Love, love, love it!;-)
    ps: I sometimes soak the dried ones overnight in water just to rehydrate them. They taste fresh, chruchy and my vegetarian daughter will eat them on salads or just by the handful as a snack.

  2. I also love to can and just today with the help of my husband and son, we have canned (45 pints) of turkey meat (boned and chunked yesterday)…Also I simmered the bones overnight in the oven and have 10 quarts of concentrated turkey broth, also canned…We are experimenting making soup using the bits of meat from the turkey bones and assorted veggies, celery, onion, snap peas, frozen corn and green beans and garlic and roasted tomatoes…I only did two pints today along with the broth, so we could taste them and will do more tomorrow…A few months ago we did 50 pints of chili but I haven’t tried just garbanzo beans…After seeing yours, they are definitely on my list now.

    Just a possibility as to why you are losing liquid out of your garbanzo beans…Exhausting the canner for a full 10 minutes is always a must. I fill my jars leaving 1/2 to 3/4 of an inch space at the top… Works for me.

    • I am jealous of your canning efforts! I have pretty limited time, so I try and focus on staples that I use frequently. Canning broth is definitely on my canning wish list!

      I do always vent my canner, I just didn’t have enough headspace, probably.

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  4. Thank you so much for the directions. I was hoping to find a recipe where you soak them in their own jar! Much easier. First one I have found for garbanzo beans. I have seen directions for other beans, they say 1/2 C rounded of dried beans, you do 2/3 C…you find that to be good for black and pinto?

    • I have done black beans with the same measurements. In fact, there’s a tutorial of it here in the archives. I have never canned pinto beans (we don’t eat them often) but I believe they can also be canned using the same measurements. I’m so glad this was helpful to you!

  5. I just bought dried garbanzo and black beans for my FIRST canning adventure. I see that some folks are cooking the beans before canning and others are putting dried beans into the cans and start with that. Do you have any insight into the difference?

  6. So do you soak them before you can them? I’m soaking about ten pounds (anticipating an apocalypse I suppose) and canning them the same as I would my other beans. Did I not have to do that?

  7. thank you for your instructions, please if you have a youtube account consider making a youtube video i searched high an low no videos on canning chickpeas

  8. I’m really excited to try this, but the 75minute processing time seems to counter-act the frugality of canning your own (I have a gas cooktop). Now, I’ll probably do it anyway, as it’s a great way to get around the worry of consuming any chemicals that may leech from the can liner, but I’m just guessing that it may not, in fact, be less costly than buying the product outright.

    • I live out in the country, so my stove is hooked up to a LP tank. So for me, it’s definitely cost effective. For you, the control over preservatives and chemicals is a definite plus. Also, if you make them more than once, the cost of jars is no longer a factor. I love anything reusable!

  9. I am searching for a way to can garbanzos in tomato sauce. I have a killer recipe, and I KNOW the sauce can be canned, but what about the addition of the chickpeas? I imagine I would have to process at 65-75 minutes. Would that be too much on the sauce. Still new at canning, and the adventure thus far has been fun.

    • While I think canning garbanzo beans in tomato sauce is a really neat idea, I can honestly say that I am not sure how you would go about doing it.

      If I were going to attempt it myself, I would probably use the tomato sauce instead of water, then process the beans the same way I have here. I am not sure how the acidity of the tomato sauce might affect the softening of the beans, however.

      It’s a neat experiment for sure! Let me know if you try it, and how it worked!

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