1. Dried chickpeas must be soaked before canning. You can quick-soak the dried chickpeas by boiling them for 2 minutes and letting them rest in the hot water for an hour. You can also opt to cover the chickpeas in a bowl with water and let them sit overnight.
2. Drain the soaking water and discard it.
3. Boil the chickpeas in a pot of fresh water for 30 minutes. Drain the cooking liquid and set it aside.
4. Pack the cooked chickpeas into hot, sanitized canning jars, leaving at least 1 inch of headspace.
5. Add ½ teaspoon of kosher salt, per pint jar.
6. Fill the jars using the cooking water you boiled the chickpeas in, maintaining 1 inch of headspace.
7. Use a bubble popper tool to remove all the trapped air from the jars.
8. Use a damp kitchen cloth to wipe the jar rims. Place a new caning lid on each jar and apply screw bands until fingertip tight.
9. Prepare the pressure canner per the manufacturer’s instructions by adding 2-3 inches of water and a canning rack inside.
10. Use a jar lifter to transfer the jars of garbanzo beans or chickpeas into the prepared canner.
11. Close the lid and open the vent pipe and bring the water inside to a boil over high heat. Allow the canner to vent steam steadily for 10 minutes before closing the pipe and letting the pressure build to between 10 and 15 PSI, depending on elevation and canner type.
12. Place the jars in the pressure canner and process pints for 75 minutes and quarts for 90 minutes.

Dial-Gauge Pressure Canner

• 0 – 2,000ft: 11 lbs
• 2,001 – 4,000ft: 12 lbs
• 4,001 – 6,000ft: 13 lbs
• 6,001ft and up: 14 lbs

Weighted Gauge Pressure Canner

• 0 – 1,000ft: 10 lbs
• 1,001ft and up: 15 lbs

Post Processing 

1. Once the time is up, turn off the canner. Allow the pressure to return to zero.
2. Open the canner carefully, pointing away from your face and allow the jars to sit in the canner for an additional 5 minutes.
3. Remove the jars using canning tongs and transfer them to a cushioned countertop to cool for 12-24 hours.
4. Test the seals of the jars by pressing on the lids and ensure the lids do not flex up and down. Any lids that flex mean the jar is not sealed and must be refrigerated and eaten within 3-5 days.
5. All correctly sealed jars should be labeled with the contents and canning date, and stored in a cool, dry, dark place for up to 1 year.