Monday, February 9, 2009

Garbanzo Beans

Ok, Jenny. This one's for you.

Canned Garbanzo Beans
Wash dry beans. For the number of pint jars used, measure 1/2 c. (slightly rounded) beans into a large pot. Cover beans with water and cook until beans are tender (1 to 1-1/2 hours). Fill jars with beans, 1" from the top. Add 1/2 tsp. salt to each pint and fill with boiling water up to neck of jars. Adjust lids and pressure at 10 lbs. for 60 minutes.

Not quite as easy as regular beans, but not too bad. Good luck!


Doreen said...

Have you tried canning meat yet? We're thinking about getting a pressure canner, I guess mom really liked being able to do that. It would be a good thing to be able to do. Thanks for the bean canning recipes. I'll have to bookmark those posts!

Mom O' Nine said...

I had a lady borrow my pressure canner years ago and burned tamales in it....not certain the little rubber rings and such are ok at this point (relief valve). I wish I dared try it out. Also, my last attempt a canning, I blew apples out of the for new experiences, I think I'll stick with the new blog for a bit....Your post really makes me want to try to can something....nope, my strawberry jelly was almost useable as a glue product. If I was to try canning something, a bean sounds like a good place to start!

Shannon said...

Doreen- No I haven't tried meat, yet. I need to, though. It would free up space in my freezer.

Mom O' Nine- You can get new rubber rings and seals fairly easily for pressure canners. Contact the manufacturer, if you know it, or check with a home storage/emergency essentials kind of place. They can tell you where to look. I llike your blog, though, so don't give that up for beans if you don't have to!