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!
To make Canning Chickpeas, you will need the following ingredients:
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.
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.
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.
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.
Store in a dry cool place, or make hummus!
Canning Chickpeas doesn’t need to be complicated and before you know it, your house will become a fast-moving hummus factory with all the delicious canned chickpeas that this recipe produces. If you enjoy our recipes, let us know use our tag #cookmerecipes in your own pics and posts, online!
