How to Can Garbanzo Beans

Canning preserves nature's bounty.

Whether you grow the garbanzo beans in your own garden or purchase them from the farmers market, there is something special about preserving summer's bounty through canning. Home canning is safe, nutritious and easy and provides quick and inexpensive meals. Canned garbanzos are more flavorful and have a longer shelf life than frozen, capable of being stored for up to five years.

Things You'll Need

• Canning jars
• Lids and rings
• Pressure canner
• Large pot
• Salt
• Wooden spoon

Instructions

Preparation

1. Prepare jars by placing them in boiling water for 10 minutes. Boil the lids for five minutes.

2. Rinse and prepare the pressure canner. Fill it with approximately 4 inches of hot water and place it over low heat without the lid.

3. Wash the garbanzo beans in cool water, drain and shell. Wash again and dry thoroughly.

Soaking and Cooking

1. Place dried garbanzos in a large pot and cover with water. Place the pot in a cool place and soak the beans for 12 hours. Alternatively, you may boil the beans for two minutes, remove from heat and soak the beans for one hour.

2. Drain the garbanzo beans and re-cover with fresh water. Boil for 30 minutes.

3. Add 1 tsp. of salt to each quart jar and pack with garbanzos and cooking water. Fill within 1 inch of the top of the jar.

4. Run the handle of a wooden spoon (or any nonmetal tool) down the sides of each jar to release any air bubbles.

5. Wipe jar lids and threads with a clean, damp cloth. Put on bands and lids per the manufacturer's directions.

Canning

1. Place jars in the pressure canner, attach the lid and twist into place. Do not close the valve or attach weight and allow the canner to vent for approximately 10 minutes.

2. Close the vent or attach the weight and process quarts for one hour at 10 lbs. of pressure.

3. Turn off the heat and allow the pressure canner to cool down after cooking. When the pressure has dropped to zero, the safety release vents will open. Wait an additional three minutes and then open the valve or remove the weight to allow the steam to escape the canner.

4. Remove the jars and allow them to cool overnight.

Tips & Warnings

• Pressure canner instructions vary; please read the owner's manual that came with your specific canner.

• Fourteen pounds of beans makes approximately seven quart jars.

• Always check jar seals by pressing on the center of the lid; the center should be concave and not be able to be pushed up and down.

Resources

• National Center for Home Food Preservation: About Us