Plain, tender garbanzo beans ready for hummus, salads, curries, soups, and weekday bowls.
YIELDAbout 6 pints
PACKHot pack
HEADSPACE1 inch
PROCESS75 min · pints
THE STORY
A plain jar that makes dozens of meals easier.
Chickpeas are worth preserving precisely because they do not need to be exciting in the jar. Their job is to be ready: blend into hummus, crisp in the oven, bulk out a soup, or turn grain and vegetables into lunch.
The original card was drafted as a raw pack. Before adding it here, we corrected the method to the current tested hot-pack procedure: hydrate first, boil 30 minutes, then fill and pressure can.
Method
Sort and rinse.Discard stones, debris, and damaged chickpeas.
Hydrate.Cover with water and soak 12–18 hours in a cool place, then drain. For a quick soak, boil in water 2 minutes, remove from heat, stand 1 hour, and drain.
Boil.Cover hydrated chickpeas with fresh water and boil 30 minutes.
Hot pack.Add ½ tsp salt to each hot pint jar if desired. Fill with hot chickpeas and cooking liquid, leaving 1-inch headspace. Remove bubbles and wipe rims.
Pressure can.Process pints 75 minutes. Use 10 lb in a weighted-gauge canner at 0–1,000 feet and 15 lb above 1,000 feet; for dial-gauge pressures, follow the current altitude table.
Cool.Let pressure return to zero naturally. Remove jars and cool undisturbed 12–24 hours before checking seals.
Use within soups, salads, hummus, curries, grain bowls, or roast with oil and spices after opening.
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