Canning Garbanzo Beans with Veggies: A Nutritious Pantry Staple

Canning garbanzo beans (chickpeas) with vegetables is a great way to create a ready-to-eat, nutrient-packed meal or side dish. Whether you use them for soups, salads, or as a quick snack, this versatile canned mix will save time while offering a delicious and wholesome option. In this blog post, we’ll walk you through the process of safely canning garbanzo beans with vegetables to ensure great flavor and long-term storage.

Why Can Beans with Vegetables?

Canning garbanzo beans with vegetables combines the best of convenience and nutrition:

• Versatility: Use as a base for soups, stews, or grain bowls.

• Customizable: Add your favorite veggies and seasonings to suit your taste.

• Healthy: A great source of protein, fiber, vitamins, and minerals.

• Time-Saving: Perfect for quick meals straight from the jar.

  
  

Supplies You’ll Need:

• Pressure Canner: Required for safely canning low-acid foods like beans and vegetables.

• Canning Jars: Pint or quart jars with lids and rings.

• Cooking Utensils: Large pot, ladle, and spatula.

• Ingredients:

  • Dried garbanzo beans

  • Fresh vegetables (carrots, celery, onions, bell peppers, etc.)

  • Garlic (optional)

  • Salt

  • Spices (cumin, coriander, smoked paprika, etc.)

    
    

Step-by-Step Guide:

Cooking the pre-soaked beans

1. Prepare the Garbanzo Beans

• Sort and Rinse: Check for debris and rinse beans thoroughly.

• Soak: Soak beans overnight in water or use the quick-soak method (boil for 2 minutes, then let sit for 1 hour).

• Cook: Drain and rinse soaked beans. Place them in a large pot, cover with fresh water, and cook for 30 min.

  
  

2. Prepare the Vegetables

• Chop: Dice vegetables into small, uniform pieces.

• Blanch (Optional): For firmer vegetables like carrots and celery, blanch them in boiling water for 2-3 minutes to preserve texture and color.

Veggies all chopped

3. Combine and Season

• Mix: Combine cooked beans and chopped vegetables in the pot.

• Season: Add salt and spices to taste. Keep seasonings simple if you want flexibility later when using the canned mix.

  
  

4. Prepare for Canning

• Wash jars, lids, and rings in hot, soapy water. Keep jars warm until ready to fill.

• Fill Jars: Pack the bean-and-veggie mixture into jars, leaving 1-inch headspace. Pour the hot cooking water or vegetable broth over the mixture, ensuring all solids are covered. Remove air bubbles and wipe jar rims clean.

Jars ready for the canner

5. Process the Jars

• Pressure Canning: Place jars in your pressure canner. Process pint jars at 10 pounds of pressure for 75 minutes or quart jars for 90 minutes (adjust for altitude).

• Cool: Allow the canner to depressurize naturally. Remove jars and let them cool on a towel-lined surface. Check seals after 24 hours.

  
  

Storage and Usage Tips:

• Storage: Keep sealed jars in a cool, dark place for up to one year.

• Usage: Heat and serve as is, or add to soups, curries, or salads. Enhance with fresh herbs or a squeeze of lemon juice for extra flavor.

  
  

Canning garbanzo beans with vegetables is a practical way to stock your pantry with a nutritious and versatile food. By spending a little time upfront, you’ll have a convenient and delicious ingredient ready for countless recipes. Give it a try and enjoy the satisfaction of homemade canned goods!