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.
Then I boiled some water and filled each jar to 1/4″ headspace.
I 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
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.
Thanks! I might try this trick for roasting chick peas.
pps: 2/3 is right if you will store them a while. They keep on soaking up that liquid.
Mine won’t last too long (I’m going to try my hand at falafel tonight) but it’s nice to know that more beans won’t result in exploding jars!
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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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!