Canned chickpeas, ready to use, are really useful to have on hand for making quick dips from, for adding to soups, for garnishing salads, etc.
You can make your own for pennies a jar. They will even taste better than store canned ones, not having that typical tinny taste.
Quantities of dried chickpeas needed
Numbers are approximate guidelines.
- Allow 175 g (6 oz) dried chickpeas per half-litre (US pint) jar. 1.5 kg (3 lbs 6 oz) for a canner load of 9 jars;
- Allow 350 g (3/4 lbs) dried chickpeas per litre (US quart) jar.
Jar size choices: Half-litre (1 US pint) or 1 litre (US quart)
Processing method: Pressure canning only
Headspace: 3 cm (1 inch)
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)
Processing time: Half-litres (pints) 75 minutes; litres (quarts) 90 minutes
Serving size: ½ cup (130 g)
Fat: 2.1 g
- Dried chickpeas
- 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.
- However the beans were soaked, drain and discard the soaking water.
- Put in a pot, cover with fresh water, boil 30 minutes.
- Pack in jars: ¼ litre (1/2 US pint) or ½ litre (1 US pint) or 1 litre (US quart)
- Leave 3 cm (1 inch) headspace.
- 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.
- Debubble; adjust headspace.
- Wipe jar rims.
- Put lids on.
- 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)
- Processing time: ¼ litre (1/2 US pint) 75 minutes; ½ litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.
Processing guidelines below are for weighted-gauge pressure canner. See also if applicable: Dial-gauge pressures.
|Jar Size||Time||0 to 300 m (0 - 1000 feet) pressure||Above 300 m (1000 ft) pressure|
|1/4 litre (1/2 US pint)||75 mins||10 lbs||15 lbs|
|1/2 litre (1 US pint)||75 mins||10 lbs||15 lbs|
|1 litre (1 US quart)||90 mins||10 lbs||15 lbs|
How to pressure can.
When pressure canning, you must adjust the pressure for your altitude.
More information about Salt-Free Canning in general.
- The USDA guidelines don’t mention the smaller 1/4 litre (1/2 US pint) size jar, but it’s fine to do so, and it’s really handy to have that 1 cup size for garnishes, salads, etc. It just has to have the same processing time as the next tested size up.
- The beans must be partially rehydrated by the methods described before going into the jars. It is not safe to put dried beans in a jar and fill with water, nor will the quality of the product be good either.
- Canning liquid: The USDA suggests to use the cooking water — the water you cooked in the beans in. So Easy to Preserve (2014, page 86) says instead to use (fresh) boiling water.
- You can use the thick liquid in the jar as an egg substitute in many recipes; it’s referred to as “aquafaba.” The recommendation is 2 tbsp to substitute for an egg white; 3 tbsp for a whole egg.
Beans or Peas – Shelled, Dried: All Varieties. In: United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 4-5.
Per 1/2 cup / 130 g:
- 112 calories, 1 mg sodium
- Weight Watchers PointsPlus®: 1/2 cup / 130 g = 3 points; 1 cup / 225 g = 6 points
* Nutrition info provided by http://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
Cooking with canning