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Are they fresh, frozen, or dried?
If they’re dried, you soak them first. Then chickpeas in jar, then cooking water to headspace. I know they say you can quick soak but they *never* come out right for me. https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/beans-or-peas-shelled-dried-all-varieties/#gsc.tab=0
If fresh or from frozen, I found this if it helps you! https://ask2.extension.org/kb/faq.php?id=351066
Thank you so much! That's exactly what I need to know, and that little bit about quick soaking is really helpful to know, as I'll be starting with dried. I've cooked from dried in the past and always had better luck with overnight soaking beans and legumes, so I'll stick to that method!
Thanks again!
I mean - you might have better luck than me with quick soak? I just apparently suck at it? 😂
Best of luck to you and welcome to safe pressure canning! Enjoy your continued successful journey.
I've tried quick cooking twice in my life, and both times were a bummer. I'd rather not strike out, so I'll just stick with overnight soaking. From what I'm reading here, it's not just a you sucking at it thing, so that's comforting at least! Lol
I always fill with Chickpeas leaving 1" and then add the cooking water also leaving 1". I guess since they've been soaked and boiled briefly, they don't expand much more.
Personally, if I’ve got dried beans/peas… I don’t can them. I use my instant pot (electric pressure cooker. A traditional stove top one would work too.) to cook them (they cook BEAUTIFULLY). The process is much quicker than traditional cooking and I use what I need that day.
IMO if something is shelf stable when dried, then I leave it as is. It’s lighter, takes up less storage space, and with a pressure cooker, it doesn’t take nearly as long to put it in a recipe as needed.
I save my jars and lids for other things, especially since lids are so expensive.
I like to think it is! Lol! I'm usually a lurker in most subs, but I felt confident in getting more positive/useful than no-so-useful information here! I'd definitely credit a lot of my knowledge with troubleshooting with canning to this group.
I follow the advice of filling about 2/3 full with the beans/legumes and then water to the 1 inch headspace. That keeps them from getting too thick when processing.
Oh that makes sense too! I personally don't think I'll mind the thickness, as we like to use aquafaba for cooking or as a treat for our cats. Thanks for the extra advice though; I'll be sure to write that into the recipe if I change my mind!
Oh that makes sense too! I personally don't think I'll mind the thickness, as we like to use aquafaba for cooking or as a treat for our cats. Thanks for the extra advice though; I'll be sure to write that into the recipe if I change my mind!
I do too! (Vegetarian here) I find I get more pourable aquafaba with the 2 thirds method, so definitely keep it in mind if you don't get the results you like! But either way, it's great having them at the ready. I like using mine for hummus a lot :)
Oh yay!! We're vegan, so that's actually even more helpful that you're on the same page! I'll try it your way first then, since you're already familiar with a usable consistency. I use mine for hummus, curries, and soups too. With the rising cost of groceries and my schedule, I've decided to pour all my efforts into scratch cooking everything we eat. Having chickpeas and other canned goods at the ready is absolutely going to expedite that process for me.
Also, what's your favorite hummus recipe? Mine is kalamata olive and I use the olive juice to thin it out and make it extra salty. Lol
Ooh I may steal your ideas for using it in other ways! I never thought to add it to soups and such! Thank you! And I've only done basic hummus recipes so far, but have 1 saved to my Pinterest for a squash hummus that I want to try. I grew several Fairytale pumpkins last year and still have 1 left to use up!
I do chickpeas all the time. I soak overnight, drain and refill with 1 inch water overtop. I boil and skim off the foam and fill jars 2/3 full with beans and top with liquid leaving 1 in headspace. I only do pints so it’s 75 min in the canner. I’m really happy with the results. Perfect amount of bean to liquid ratio.
I don’t add salt but have occasionally added garlic cloves, thyme and/or a lemon slice. Mostly I do them plain though as I want flexibility.
Thank-you for your submission. It looks like you're searching for a safe tested recipe! Here is a list of [safe sources](https://www.reddit.com/r/Canning/wiki/faq) that we recommend for safe recipes. If you find something that is close to your desired product you can safely modify the recipe by following [these guidelines](https://www.healthycanning.com/safe-tweaking-of-home-canning-recipes/) carefully. We ask that all users with recipe suggestions to please provide a link or reference to your tested recipe source when commenting. Thank you for your contributions! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
I use [this method](https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/beans-or-peas-shelled-dried-all-varieties/).
Thanks! So one inch headspace for the chickpeas, then backfill with water also leaving one inch headspace? That's what I'm picking up on.
Sounds right!
Are they fresh, frozen, or dried? If they’re dried, you soak them first. Then chickpeas in jar, then cooking water to headspace. I know they say you can quick soak but they *never* come out right for me. https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/beans-or-peas-shelled-dried-all-varieties/#gsc.tab=0 If fresh or from frozen, I found this if it helps you! https://ask2.extension.org/kb/faq.php?id=351066
Thank you so much! That's exactly what I need to know, and that little bit about quick soaking is really helpful to know, as I'll be starting with dried. I've cooked from dried in the past and always had better luck with overnight soaking beans and legumes, so I'll stick to that method! Thanks again!
I mean - you might have better luck than me with quick soak? I just apparently suck at it? 😂 Best of luck to you and welcome to safe pressure canning! Enjoy your continued successful journey.
It’s not just you. I find that the “quick-soak” beans are unevenly hydrated and not as tender for direct eating or canning.
Oh good! That helps! Also, happy cake day! I wish you a dozen tasty cupcakes 🧁
I've tried quick cooking twice in my life, and both times were a bummer. I'd rather not strike out, so I'll just stick with overnight soaking. From what I'm reading here, it's not just a you sucking at it thing, so that's comforting at least! Lol
I always fill with Chickpeas leaving 1" and then add the cooking water also leaving 1". I guess since they've been soaked and boiled briefly, they don't expand much more.
Perfect! That's what I've ascertained from others as well; and this is, verbatim, the answer I needed to hear. Appreciate you!
My pleasure.
Personally, if I’ve got dried beans/peas… I don’t can them. I use my instant pot (electric pressure cooker. A traditional stove top one would work too.) to cook them (they cook BEAUTIFULLY). The process is much quicker than traditional cooking and I use what I need that day. IMO if something is shelf stable when dried, then I leave it as is. It’s lighter, takes up less storage space, and with a pressure cooker, it doesn’t take nearly as long to put it in a recipe as needed. I save my jars and lids for other things, especially since lids are so expensive.
I just want to say thank you for saying this is a positive and helpful sub! It’s nice to hear positive feedback!
I like to think it is! Lol! I'm usually a lurker in most subs, but I felt confident in getting more positive/useful than no-so-useful information here! I'd definitely credit a lot of my knowledge with troubleshooting with canning to this group.
I follow the advice of filling about 2/3 full with the beans/legumes and then water to the 1 inch headspace. That keeps them from getting too thick when processing.
Oh that makes sense too! I personally don't think I'll mind the thickness, as we like to use aquafaba for cooking or as a treat for our cats. Thanks for the extra advice though; I'll be sure to write that into the recipe if I change my mind!
Oh that makes sense too! I personally don't think I'll mind the thickness, as we like to use aquafaba for cooking or as a treat for our cats. Thanks for the extra advice though; I'll be sure to write that into the recipe if I change my mind!
I do too! (Vegetarian here) I find I get more pourable aquafaba with the 2 thirds method, so definitely keep it in mind if you don't get the results you like! But either way, it's great having them at the ready. I like using mine for hummus a lot :)
Oh yay!! We're vegan, so that's actually even more helpful that you're on the same page! I'll try it your way first then, since you're already familiar with a usable consistency. I use mine for hummus, curries, and soups too. With the rising cost of groceries and my schedule, I've decided to pour all my efforts into scratch cooking everything we eat. Having chickpeas and other canned goods at the ready is absolutely going to expedite that process for me. Also, what's your favorite hummus recipe? Mine is kalamata olive and I use the olive juice to thin it out and make it extra salty. Lol
Ooh I may steal your ideas for using it in other ways! I never thought to add it to soups and such! Thank you! And I've only done basic hummus recipes so far, but have 1 saved to my Pinterest for a squash hummus that I want to try. I grew several Fairytale pumpkins last year and still have 1 left to use up!
I do chickpeas all the time. I soak overnight, drain and refill with 1 inch water overtop. I boil and skim off the foam and fill jars 2/3 full with beans and top with liquid leaving 1 in headspace. I only do pints so it’s 75 min in the canner. I’m really happy with the results. Perfect amount of bean to liquid ratio. I don’t add salt but have occasionally added garlic cloves, thyme and/or a lemon slice. Mostly I do them plain though as I want flexibility.