PRESSURE CANNED CHICKPEAS




From curries to stews, falafels and salads – and of course hummus - chickpeas are a tasty choice to pressure can! They’re simple to prepare (and low in cost), so let’s make a batch of pressure canned chickpeas for your favourite recipes to be ready in minutes.
 
Ingredients for CHICKPEAS

Yield: 1 litre
(1 quart)
Yield: 4.5L
(9 pints)
Yield: 7 litres
(7 quarts)
Chickpeas, Dried
340g (3/4 pound)
1.5kg (3 1/4 pounds)
2.2kg (5 pounds)
Water
Varies
Varies
Varies
Salt, Finely Ground (Optional)
1 teaspoon
4 1/2 teaspoons
7 teaspoons
  
METHOD:
1.  Sterilise all equipment by washing in hot soapy water and rinsing well before use.
2.  Choose good quality dried chickpeas for pressure canning – remove discoloured chickpeas before soaking.
3.   Rehydrate dried chickpeas via quick method or overnight method:
Quick hydration: place dried chickpeas in a large pot and cover with boiling water 5cm (2 inches) above the chickpeas. Bring to a boil and boil for 2 minutes. Remove from heat and set aside for 1 hour.
Slow hydration: place dried chickpeas in a large pot and cover with water 5cm (2 inches) above the chickpeas.. Leave at room temperature to rehydrate for 12-18 hours.
4.  Drain chickpeas. Return chickpeas to pot and cover with water 5cm (2 inches) above the chickpeas. Bring to a boil and boil for 30 minutes.
5.  Prepare jars by boiling in a pot of water for 10 minutes before use.
6.  Soak lids/seals in hot water (not on heat) for at least 5 minutes before use.
7.  Fill pressure canner base with 5cm (2 inches) of water. Heat to a simmer.
8.  HOT PACK: add salt into each jar (if using). Divide chickpeas amongst the jars, maximum 2.5cm (1 inch) from the jar rim.
9.  Add hot cooking water (from boiling the chickpeas) or freshly boiled water into each jar, filling to 2.5cm (1 inch) from the rim of each jar.
10.  Using a non-metal utensil, remove any bubbles and add more hot water if required to correct the headspace if it dropped below 2.5cm (1 inch) from the jar rim.
11.  Wipe jar rims with a damp paper towel to remove any food residue.
12.  Add warm seals and secure bands (finger-tip tight).
13.  Place sealed jars into the pressure canner and secure the pressure canner lid. Put onto heat and vent for 5 minutes (begin timing once the white steam is constant). Then add weights (or cover) and bring to the required pressure level for your altitude (see charts below). Once the pressure is reached, process for the time stated in the charts below for your altitude. Reduce/increase the heat source to keep the pressure at the constant level.
14.  Turn off the heat source once the time is up. Allow the pressure canner to return to zero and then remove the lid (be careful, lid and canner will be very hot). After 5 more minutes, remove jars from the pressure canner and place them onto a heatproof surface (i.e. wood board or a towel). Do not adjust lids during this time.
15.  After 8-12 hours, check jars have sealed before wiping down, labelling and dating.
16.  Store jars of pressure canned chickpeas in a cool, dark and dry place for up to 12 months.
17.  Refrigerate opened jars and consume contents within 3 days (or freeze in a freezer safe container).

Processing Time for   CHICKPEAS   in a Weighted Gauge Pressure Canner

Jar Size
Processing Time
Canner Pressure
at Altitude ≤ 1,000 feet
Canner Pressure
at Altitude ≥ 1,000 feet
Hot Pack
≤ 500ml
(pints)
75 minutes
 10 PSI
15 PSI
≤ 1 Litre
(quarts)
90 minutes
 10 PSI
15 PSI
 
Processing Time for   CHICKPEAS   in a Dial Gauge Pressure Canner

Jar Size
Processing Time
Canner Pressure
at Altitude
≤ 2,000 feet
Canner Pressure
at Altitude
2,001 - 4,000 feet
Canner Pressure
at Altitude
4,001 - 6,000 feet
Canner Pressure
at Altitude
6,001 - 8,000 feet
Hot Pack
≤ 500ml
(pints)

75 minutes

 11 PSI
12 PSI
13 PSI
14 PSI
≤ 1 Litre
(quarts)

90 minutes

 11 PSI
12 PSI
13 PSI
14 PSI
  
NOTES:
o  Do not make any adjustments to this recipe to ensure food safety;
o  Save the chickpea water (aquafaba) when opening a jar of pressure canned chickpeas – 2 tablespoons to substitute for one egg white (3 tablespoons aquafaba to substitute for one whole egg).
 
SERVING IDEAS: 
o   Chickpea and beetroot salad;
o   Chickpea korma curry;
o   Chickpea pancakes;
o   Falafels;
o   Hummus;
o   Koftas;
o   Pumpkin hummus;
o   Lamb and chickpea burgers;
o   Pumpkin and chickpea curry;
o   Pumpkin and chickpea soup;
o   Pumpkin, walnut and chickpea salad;
o   Ratatouille;
o   Satay curry;
o   Smashed chickpea wrap;
o   Spinach, chickpea and pomegranate salad;
o   Stuffed capsicums (lamb and chickpea);
o   Wraps with beetroot hummus, chickpeas, avocado and baby rocket;
o   Rice bowl: cooked brown rice with chickpeas, cucumber ribbons, tuna (or other protein), shredded purple cabbage, shredded carrot, snowpeas and fresh avocado;
o   Oven roasted chickpeas (sprinkle drained chickpeas with olive oil and your favourite seasoning then roast on a lined oven tray until crunchy to your liking).
 
Author: Megan Radaich          
Image credit: Megan Radaich          
Publication: Introduction to Pressure Canning Guide, available HERE

Share the knowledge of home food preservation!

Copyright
Copyright © 2023 Megan Radaich. All rights reserved.
Except as permitted under the Australian Copyright Act of 1968, no part of this website may be reproduced or utilised in any form by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without written permission from the author. Disclaimer
 
Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.