A guide to canning garbanzo beans

Pressure canning is an excellent method for preserving garbanzo beans (also known as chickpeas) at home. Not only does this process extend their shelf life, but it also ensures you have a ready supply of these nutritious legumes for soups, salads, and a variety of dishes. Here’s a detailed guide to help you master the art of pressure canning garbanzo beans.

Garbanzo beans out of the canner

Tested recipe: this follows the USDA recipe for canning dried beans

Why pressure canning?

Pressure canning is a must for low-acid foods like garbanzo beans. Unlike high-acid foods, which can be safely processed in a water bath canner, low-acid foods require the higher temperatures achieved in a pressure canner to prevent the growth of harmful bacteria, including Clostridium botulinum.

What you'll need

Before you start, gather the following supplies:

• Pressure canner

• Mason jars (pint or quart)

• Lids and bands

• Large bowl

• Cooking pot

• Canning funnel

• Jar lifter

• Ladle

• Clean cloths or paper towels

Ingredients

• Dried garbanzo beans (chickpeas): you’ll need about ¾ lb (340 g) per quart jar, or a generous ⅓ lb (165 g) per pint

• Water

• Salt (optional, for taste)

Beans simmering away

Step-by-step guide

Prepare the beans

• Sorting and rinsing: Start by sorting through the beans to remove any debris or damaged beans. Rinse them thoroughly under cold water.

• Soaking: Pop the beans in a large bowl with plenty of water (about 3 cups per cup of beans) and let them soak for 12–18 hours in a cool place. Short on time? Use the quick-soak method instead: boil the beans for 2 minutes, then let them soak for 1 hour. I compare both in my overnight soak vs quick soak post ;)

Pre-cooking the beans

• After soaking, drain and rinse the beans again. Place them in a large pot, cover with fresh water, and bring to a boil. Reduce the heat and simmer for 30 minutes. This pre-cooking helps to ensure even cooking during the canning process.

  
  

Preparing the canning jars

• While the beans are cooking, prepare your canning jars by washing them with hot, soapy water and rinsing them well. Keep the jars warm by placing them in a pot of simmering water until you’re ready to fill them.

Filling the jars

• Using a canning funnel, fill each jar with the pre-cooked beans, leaving 1-inch headspace at the top. Add 1/2 teaspoon of salt per pint jar or 1 teaspoon per quart jar if desired. Ladle hot cooking liquid over the beans, maintaining the 1-inch headspace.

Removing air bubbles

• Use a non-metallic utensil, such as a bubble remover or a plastic spatula, to remove air bubbles by gently stirring around the inside edges of the jar. Adjust the headspace if necessary by adding more liquid.

Sealing the jars

• Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on the jars and screw on the bands until they are fingertip tight.

Pressure canning process

• Place the jars in the pressure canner according to the manufacturer’s instructions. Add the appropriate amount of water to the canner, usually 2-3 inches.

• Secure the lid and heat the canner on high. Allow steam to vent for 10 minutes before placing the weight on the vent.

• Process pint jars for 75 minutes and quart jars for 90 minutes at the right pressure for your altitude and canner type (see my altitude chart). I'm at 2,273 feet, so I use 15 lb on my weighted gauge.

Cooling and storing

• Once the time’s up, turn off the heat and let the canner cool down naturally until the pressure reads zero. Then remove the weight, wait 10 minutes, and open the lid away from your face (that steam is no joke!).

• Remove the jars using a jar lifter and place them on a towel or cooling rack. Let them cool undisturbed for 12-24 hours.

• Check the seals by pressing the center of each lid. If it doesn’t pop, the jar is sealed. Remove the bands, wipe the jars clean, and store them in a cool, dark place.

Filling the jars

Tips for success

• Always use fresh, high-quality beans for the best results.

• Give your pressure canner a once-over before you start, and if yours has a dial gauge, get it tested every year.

• Up in the hills like me? It's the pressure you adjust for altitude, not the time (my altitude chart has all the numbers).

• Label your jars with the date and contents for easy identification.

• Want a ready-made mix? Try my garbanzo beans canned with vegetables.

Pressure canning garbanzo beans is a rewarding process that ensures you always have a supply of these versatile legumes on hand. With a little practice, you’ll become proficient in this method, allowing you to enjoy the benefits of home-canned beans year-round.

If you'd like a ready meal in a jar instead of plain beans, try my Spanish-style canned lentils.

Happy canning!