Hi yes thats right. Remove the ring that screws onto the jar after 24 hours. If you cap unseals in storage leaving the rings on can create a false seal. Here ia a link if you want to read more on the subject. 😊 nchfp.uga.edu/how/store/store_home_canned.html
Hi. Most recipes ask for warmed or hot jars. One exception is when canning chicken. One of the reasons why is to avoid breaking your jar. When you put hot liquid in a room temperature jar there is a risk of it breaking. ☺️
@@LivingOffTheLand Thanks for taking the time to reply, Teresa. Yes, I knew they should be warm, not cold...just wasn't sure if they needed to be piping hot.😉 Also, I did quarts (7) and experienced about 20% siphoning (12# pressure for 90 min in a dial-gauge canner at 3500')... any idea why?
One thing I am never clear on, is you have cooked them for 30 minutes, but the canning process takes quite a while, so what do you do with the cooked chickpeas you can't fit in the 1st batch while they are waiting their turn? Do you run them through cold water to prevent them overcooking?
Hi. You are right that your chickpeas to be hot when you can. If you have more than one batch, perhaps you could only boil half of the chick peas, can those then boil your second batch. I agree that keeping them hot while waiting for the first batch may overcook your chickpeas.
Hi. Great question. I am a kind of go by the book person. So the right answer is one year in a cool dry dark environment. However, would I use chickpeas if they were canned more than a year ago? I would!
Hi. The National Center for home food preservation has a FAQ page that adresses this question. Here is the link nchfp.uga.edu/newsflash Scroll down to the section called Canning in a pressure cooker. The easy answer is no you can
I have a simple pressure cooker,,in which there is no any meter by which I can monitor the pressure of steam..Can I canned by this pressure cooker? If I use this pressure cooker, pls tell me the canning procedure by it..
Hi. That is kind of hard to answer without seeing the canner or the instruction manual. It also depends you can`t can with a pressure cooker. It has to be a pressure canner. If it is a pressure canner, you don
Hi. High acid foods like jams, chutneys, salsa, pickled vegetables can be done water bath canning. All you need is a big pot; As long as your pot is big enough and your jars are completely submerged with 1 inch of water on top. Pressure canners are needed when canning low acid foods like vegetables, meats and chickpeas etc.
Hi. Great question. While they do cook when canning, beans soak up so much liquid when cooking and canning. So if you didn’t precook, all the liquid in the jar would be gone and they probably would not cook properly because of the lack of liquid. All beans need to be precooked.
@LivingOffTheLand I can dry beans all the time but never chick peas. I've never precooked them before canning. I tried canning chick peas the askew way as all the other brands I can (no-precook), but the chick peas didn't expand like the others, so the jars weren't full of them. I thought they would expand more.
@@SaturdaySoul Well thanks for clarifying. I did look at the recommendations at the National center for home food preservation. It does say to either pre soak or boil. It is interesting that chick peas didn’t react the same way as your other beans.
I regularly cane chickpeas and I do a lot of humous. My kids love it. Thank for the video :)
Its really nice to have on hand. Thanks for stopping by!
Great video and information thank you ❤
Really nice presentation. Thank you
Thanks!
Thank you, I was trying to find a video in English for this! This is perfect! ❤️
Your are very welcome!
CHICKPEAS FOR EVERYONE FOR CHRISTMAS!
Removing rings ? Lil confused on that part like the ring that screws on the jar ? Remove and just leave the cap on top of jar ?
Hi yes thats right. Remove the ring that screws onto the jar after 24 hours. If you cap unseals in storage leaving the rings on can create a false seal. Here ia a link if you want to read more on the subject. 😊 nchfp.uga.edu/how/store/store_home_canned.html
Love this idea 💡
Thanks!
Is it necessary for the jars to be hot when you pack them, or do the beans and cooking liquid properly heat the glass enough for the hot canner?
Hi. Most recipes ask for warmed or hot jars. One exception is when canning chicken. One of the reasons why is to avoid breaking your jar. When you put hot liquid in a room temperature jar there is a risk of it breaking. ☺️
@@LivingOffTheLand Thanks for taking the time to reply, Teresa. Yes, I knew they should be warm, not cold...just wasn't sure if they needed to be piping hot.😉 Also, I did quarts (7) and experienced about 20% siphoning (12# pressure for 90 min in a dial-gauge canner at 3500')... any idea why?
One thing I am never clear on, is you have cooked them for 30 minutes, but the canning process takes quite a while, so what do you do with the cooked chickpeas you can't fit in the 1st batch while they are waiting their turn? Do you run them through cold water to prevent them overcooking?
Hi. You are right that your chickpeas to be hot when you can. If you have more than one batch, perhaps you could only boil half of the chick peas, can those then boil your second batch. I agree that keeping them hot while waiting for the first batch may overcook your chickpeas.
Thank you for this recipe. I see a lot of people will can them without cooking them and I am not comfortable with that method.
Hi! Thanks for watching!
why?" you won't die from it. Try it once you will see.
How long can we store cooked caned chickpeas? Long term storage?
Hi. Great question. I am a kind of go by the book person. So the right answer is one year in a cool dry dark environment. However, would I use chickpeas if they were canned more than a year ago? I would!
I don’t have a pressure cooker. Can I use a instapot? It’s also a pressure cooker, just not the kind you have.
Hi. The National Center for home food preservation has a FAQ page that adresses this question. Here is the link nchfp.uga.edu/newsflash Scroll down to the section called Canning in a pressure cooker. The easy answer is no you can
you boil them?
Hi! You have to soak for 12-18 hours, then boil for 30 minutes!
Can i freeze them after boiling and draining ????
Hi you can certainly freeze your cooked chickpeas. if you freeze in glass jars be sure to leave room for expansion
I have a simple pressure cooker,,in which there is no any meter by which I can monitor the pressure of steam..Can I canned by this pressure cooker?
If I use this pressure cooker, pls tell me the canning procedure by it..
Hi. That is kind of hard to answer without seeing the canner or the instruction manual. It also depends you can`t can with a pressure cooker. It has to be a pressure canner. If it is a pressure canner, you don
Can i do caning in owen i dont have preasurecooker???
Hi. High acid foods like jams, chutneys, salsa, pickled vegetables can be done water bath canning. All you need is a big pot; As long as your pot is big enough and your jars are completely submerged with 1 inch of water on top. Pressure canners are needed when canning low acid foods like vegetables, meats and chickpeas etc.
I am Bangladeshi... Can l buy your canned chickpeas?
Hi. unfortunately not since I am not licensed for selling food. The rules here in Canada are very strict around food safety. But thanks for inquiring!
Why do you have to precook them? Don't they cook while canning?
Hi. Great question. While they do cook when canning, beans soak up so much liquid when cooking and canning. So if you didn’t precook, all the liquid in the jar would be gone and they probably would not cook properly because of the lack of liquid. All beans need to be precooked.
@LivingOffTheLand I can dry beans all the time but never chick peas. I've never precooked them before canning. I tried canning chick peas the askew way as all the other brands I can (no-precook), but the chick peas didn't expand like the others, so the jars weren't full of them. I thought they would expand more.
@@SaturdaySoul Well thanks for clarifying. I did look at the recommendations at the National center for home food preservation. It does say to either pre soak or boil. It is interesting that chick peas didn’t react the same way as your other beans.
@LivingOffTheLand well thank God I'm not gonna die 😂😂 AND now I know how to can chick peas! Thanks for all the great info!
Home canned chickpeas are softer
I never really noticed since I use them mostly roasted.☺