I wouldn’t necessarily consider myself an extreme risk taker, but I do think a little bit of added risk makes any hobby that much more intriguing. For Christmas this past year I received a glorious, long sought after Presto 16 quart pressure canner. When writing my gift list, all I could do was think, “wow.. all the things I can preserve with a pressure canner that I can’t with a water-bath canner…” Admittedly, it’s been sitting pretty in its box for the past month. I didn’t think it would happen to me, I process foods over high heat all the time, yet the simple word “PRESSURE” kept me real nervous about experimenting. Last night after watching at least five instructional videos, I went for it.
I can say, albeit I have no fingers nails left due to nervous biting, that it went GREAT. The process was simple, straight forward, and only slightly terrifying. As tomatoes are currently out of season, I started with something that we consume a lot of in this Baltimore kitchen: chickpeas. To spruce the recipe up, I modified a few jars by adding taco seasoning and tomato paste, an idea I found over at Faulk Farmstead. Not only is this an extremely economical way to preserve beans (some quick math: $2.49 for 2 lbs of dried chickpeas yielded 8 pints of preserved beans, saving me ~$14 if I don’t account for the cost of the jars), but it also guarantees no added BPA or other mystery ingredients in your canned foods.
So the take away message here is… pull out your pressure canner, grow some stones, and just have fun with it. That being said, I must stress the importance of reading through your pressure canner’s instructions!
- 2 lbs dried garbanzo beans
- In a large bowl or pot, rehydrate your beans by soaking them for 12 hours in water.
- Rinse and drain then set aside.
- Assemble jars, lids, and bands. Fill pint jars with 2/3 cup of garbanzo beans. Top off jar with boiling water leaving a 3/4' inch headspace. Remove air bubbles. Wipe rims, apply lids and rings (finger tight).
- Following your pressure canner's step-by-step instructions (this is important) process jars at 10lbs for 75 minutes.
- Turn off heat, let pressure subside, remove canner lid and remove jars from pressure-canner, let jars cool on folded towel for 8-12 hours.
Option for taco seasoning chickpeas. Add 1 tsp of taco season and 1 Tbsp of tomato paste to jars. Process following recipe instructions above.