Beans are a great place to start with pressure canning, since they are easy to can, and dried beans are cheap. Canning your own gives you control over how they are soaked, and you can decide whether or not to add salt. I was never really a fan of aquafaba from storebought chickpeas, but I’ve been enjoying using the liquid from my home-canned chickpeas. I think it tastes better because of all the rinsing and soaking that I do, and I also don’t put salt in my jars because I don’t usually want salt in my aquafaba (and unsalted chickpeas are hard to find and usually expensive at the store).
I’ve found that starting with half a cup of dried chickpeas per pint that you want to can is the right amount. After measuring them out and sorting through them, give them a good rinse and then cover by double with fresh water, and add 1 tablespoon of apple cider vinegar per cup of dried beans. (Since I was canning 5 pints, I started with 2.5 c of dried chickpeas, and added 2.5 tablespoons of apple cider vinegar to the soaking water.) Let them soak for about 24 hours, rinsing and replacing the soaking liquid (both water and apple cider vinegar) around halfway through.
Make sure to follow the USDA home canning guidelines for safe canning! In the video below, I show the full process of canning 5 pints of chickpeas in my Nesco Smart Canner.
Featured in this post
This post contains affiliate links, which means I may receive a commission for purchases made after clicking on my links. I only recommend products I would use myself and all opinions are my own. This post is not sponsored.
Plantcrafted Pantry 