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.
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Ingredients for CHICKPEAS
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Yield: 1 litre
(1 quart)
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Yield: 4.5L
(9 pints)
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Yield: 7 litres
(7 quarts)
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Chickpeas,
Dried
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340g (3/4 pound)
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1.5kg (3 1/4
pounds)
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2.2kg (5 pounds)
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Water
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Varies
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Varies
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Varies
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Salt,
Finely Ground (Optional)
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1 teaspoon
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4 1/2 teaspoons
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7 teaspoons
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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).
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Processing Time for CHICKPEAS in a Weighted Gauge Pressure Canner
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Jar Size
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Processing Time
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Canner Pressure
at Altitude ≤ 1,000 feet
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Canner Pressure
at Altitude ≥ 1,000 feet
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Hot Pack
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≤ 500ml
(pints)
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75 minutes
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10 PSI
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15 PSI
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≤ 1 Litre
(quarts)
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90 minutes
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10 PSI
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15 PSI
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Processing Time for CHICKPEAS
in a Dial Gauge Pressure Canner
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Jar Size
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Processing Time
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Canner Pressure
at Altitude
≤ 2,000 feet
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Canner Pressure
at Altitude
2,001 - 4,000 feet
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Canner Pressure
at Altitude
4,001 - 6,000 feet
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Canner Pressure
at Altitude
6,001 - 8,000 feet
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Hot Pack
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≤ 500ml
(pints)
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75 minutes |
11 PSI
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12 PSI
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13 PSI
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14 PSI
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≤ 1 Litre
(quarts)
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90 minutes |
11 PSI
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12 PSI
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13 PSI
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14 PSI
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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 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