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You can can garbanzo beans at home with just a few simple steps, and it’s way easier than you might think.
If you’ve ever wondered how to can garbanzo beans so you can enjoy them any time without running to the store, you’re in the right place.
Home canning garbanzo beans saves money, cuts down on sodium, and gives you full control over what goes into the jar.
In this post, we’ll walk through exactly how to can garbanzo beans using a pressure canner, plus tips to keep them safe and tasty.
Let’s dive in.
Why You Should Can Garbanzo Beans at Home
Canning garbanzo beans at home is one of those kitchen skills that pays off big time.
1. It Saves You Money
Dried chickpeas are cheap, while canned ones from the store cost way more per ounce.
When you can garbanzo beans yourself, you turn a few dollars of dried beans into several jars of ready-to-use legumes.
That’s a real win for your grocery budget.
2. You Control the Sodium and Additives
Store-bought canned chickpeas often come packed with salt and preservatives you don’t need.
When you can garbanzo beans at home, you decide exactly how much salt goes in, or you skip it entirely.
That’s a huge plus if you’re watching your sodium intake or just prefer clean ingredients.
3. They’re Ready When You Are
Having jars of home-canned chickpeas on your shelf means hummus, soups, and salads are always within reach.
No last-minute trips to the store, no soaking overnight when you’re already hungry.
Just open, rinse, and use.
How to Can Garbanzo Beans Step by Step
Learning how to can garbanzo beans comes down to a few key steps you’ll repeat until it feels second nature.
1. Soak the Dried Beans First
Start by soaking your dried chickpeas overnight in a big bowl of water.
Use about three cups of water for every cup of dried beans.
In the morning, drain them and rinse well.
This softens the beans and helps them plump up before canning.
2. Fill Your Jars Correctly
Grab clean, hot pint or quart jars and add your soaked chickpeas.
Fill each jar about three-quarters full with beans.
Then pour boiling water over them, leaving about one inch of headspace at the top.
Add half a teaspoon of salt per pint or one teaspoon per quart if you like.
3. Remove Air Bubbles and Wipe the Rims
Slide a bubble remover or a thin spatula around the inside of each jar to release trapped air.
Wipe the rims with a clean, damp cloth so the lids seal properly.
Place your lids on and tighten the bands to fingertip tight.
4. Process in a Pressure Canner
This is the part you can’t skip.
Garbanzo beans are low-acid, so a boiling water bath won’t make them safe.
You must use a pressure canner to destroy harmful bacteria.
Process pints for 75 minutes and quarts for 90 minutes at 11 pounds of pressure.
Always check your altitude and adjust the pressure if needed.
Common Mistakes to Avoid When Canning Garbanzo Beans
Even seasoned canners slip up sometimes, so here’s what to watch for when you can garbanzo beans.
1. Skipping the Pressure Canner
Never try to can garbanzo beans in a water bath canner.
Low-acid foods like chickpeas need the high heat a pressure canner provides to be safe.
Skipping this step risks botulism, and that’s not something to gamble with.
2. Overfilling the Jars
Leaving the right amount of headspace matters more than you’d think.
If you pack too many beans or too much liquid, jars can fail to seal or the contents can boil over.
Stick to that one-inch headspace every time.
3. Not Letting Jars Cool Properly
After processing, turn off the heat and let the pressure drop naturally.
Then wait a few more minutes before opening the lid.
Let the jars sit undisturbed for 12 to 24 hours before checking seals.
How Long Do Home-Canned Garbanzo Beans Last?
When you can garbanzo beans properly, they’ll keep for a year or longer on your pantry shelf.
1. Check the Seal Before Storing
Press the center of each lid after cooling.
If it doesn’t pop up and down, you’ve got a good seal.
Any jars that didn’t seal should go straight into the fridge and get eaten within a few days.
2. Store in a Cool, Dark Place
Keep your jars away from direct light and heat.
A cool pantry or cabinet works perfectly.
Heat and light can degrade quality over time, even if the beans stay safe to eat.
3. Watch for Signs of Spoilage
Before using a jar, check for a bulging lid, leaking, or a weird smell.
If anything seems off, toss it.
Better safe than sorry when it comes to home canning.
So, Can You Can Garbanzo Beans at Home?
You can can garbanzo beans at home, and it’s a skill worth learning.
With a pressure canner, some dried chickpeas, and a little patience, you’ll have jars of ready-to-eat beans lining your shelves.
Just remember to soak first, fill your jars correctly, and always process with a pressure canner for safety.
Once you start canning garbanzo beans yourself, you’ll wonder why you ever bought them at the store.