- 6 cups Dried garbanzo beans
- 18 Garlic clove
- 3 tsp Salt
Canning Chickpeas
I love sharing my pantry recipes with you and so, of course, these Canning Chickpeas needed to be added to our wonderful, ever-growing list of homemade goodies. With 3 simple ingredients, the 18 cloves of garlic along with 3 teaspoons of salt, canned in 9 jars, is what gives the chickpeas, all their flavor. This recipe has step-by-step instructions to help you make the best homemade, canned garbanzo beans. Store in a dry cool place, or make hummus!Â
To make Canning Chickpeas, you will need the following ingredients:
Steps to make Canning Chickpeas
1 | Boil beans | 5 |
In a large stock pot, place 6 cups of dried garbanzo beans and fill with water until the water reaches about 2-inches above the beans. Bring to a boil and cook for 2 minutes. | ||
2 | Soak beans | 1h |
Remove the pan from the heat and set aside, covered for about 1 hour to allow the beans to soak in some of the water. | ||
3 | Fill jars | 5 |
In 9 sterilized, pint-sized canning jars, fill evenly with the soaked garbanzo beans, about ¾ full. Add 2 cloves of garlic and ¼ teaspoon of salt to each jar. Then, ladle some of the cooking water into each jar, leaving a 1-inch space gap from the head. If needed, use hot water from the faucet. | ||
4 | Process | 1h 15m |
Carefully wipe the rim of each jar and seal with sterilized lids. Process the jars in a pressure canner at 10 pounds of pressure for 1 hour and 15 minutes. | ||
5 | Store | |
Store in a dry cool place, or make hummus! | ||
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