Canning chickpeas
 
Prep time
Cook time
Total time
 
Author:
Yield: varies
Ingredients
  • Dried chickpeas
  • Water
Instructions
  1. Either (a) long-soak the dried chickpeas overnight covered with water, OR (b) quick-soak by covering them with water in a saucepan, bring to a boil, boil 2 minutes and let stand for an hour.
  2. However the beans were soaked, drain and discard the soaking water.
  3. Put in a pot, cover with fresh water, boil 30 minutes.
  4. Pack in jars: ¼ litre (1/2 US pint) or ½ litre (1 US pint) or 1 litre (US quart)
  5. Leave 3 cm (1 inch) headspace.
  6. Top up each jar with clean boiling water (such as from a kettle, for instance) or with the water you just boiled them in, maintaining headspace.
  7. Debubble; adjust headspace.
  8. Wipe jar rims.
  9. Put lids on.
  10. Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
  11. Processing time: ¼ litre (1/2 US pint) 75 minutes; ½ litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.
Nutrition Information
Serving size: ½ cup (130 g) Calories: 134 Fat: 2.1 g Saturated fat: .2 g Carbohydrates: 22.5 Sugar: 3.9 g Sodium: 6 mg Fiber: 6.2 g Protein: 7.3 g Cholesterol: 0 mg
Recipe by Healthy Canning at http://www.healthycanning.com/canning-chickpeas/