Pressure canned taco spice chickpeas: a great pantry staple-Putting Up with Erin
Pressure canned taco spice chickpeas: a great pantry staple-Putting Up with Erin

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!

Pressure Canned: Chickpeas

Yield: 8 pint jars


  • 2 lbs dried garbanzo beans


  1. In a large bowl or pot, rehydrate your beans by soaking them for 12 hours in water.
  2. Rinse and drain then set aside.
  3. 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).
  4. Following your pressure canner's step-by-step instructions (this is important) process jars at 10lbs for 75 minutes.
  5. 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.
  6. Enjoy!


Option for taco seasoning chickpeas. Add 1 tsp of taco season and 1 Tbsp of tomato paste to jars. Process following recipe instructions above.

10 responses to Taco Spice Chickpeas

  1. And in the summer fresh shell beans can be shelled and canned for use all winter long….not quite as economical but so worth it. Great post. I started with my pressure canner about 14 years ago and it sat in the box for three years before I got up the nerve. Whenever I’m pressure canning something and have extra space – in goes a jar of beans to take up the room. I am a little less adventurous than us and only fill the jar one-third with dried beans (with fresh about three-quarters) – but whatever works for you – go for it. Oh, and home-made stock/soup – whenever you want it – no digging in the freezer…..

    • Hi Marian, thanks for the comment. I ended up soaking the beans overnight ahead of time, so they had already achieved a hydrated size to avoid much overfilling. Homemade stock/soup (thinking a yellow split pea soup) is next on the pressure canning list. 🙂

  2. Links: Marmalades, Muffins, and Puddles | Food in Jars

  3. Added seasoning.. why didn’t I think of that!? I love pressure canning beans.. I have a 22 quart canner so it’s always a project (also 75 minutes of hearing Big Betty hiss can make me a bit stabby) . I have done pinto and black beans, both of which is use in tacos ALL THE TIME. I’m totally doing this next time. Thanks for the tip!

    (PS: came from Food in Jars)

  4. I got one for Christmas too (22 quart). It snowed here in Portland so we were stuck doing inside stuff. Bought a couple pounds each, black, kidney and garbanzo beans and a couple hours later I had 30 pints of beans. No sure what the HECK I am going to do with them all, it was so CRAZY easy I cant even tell you. Im not really thrilled with the kidney beans and my gut kind of told me when I scooped them out of the bin at the store, that they were “crappy beans”. There were a lot of split and chipped beans which yielded jars of kinda crappy beans – many broken, split beans. . . .kinda overdone in looks. Its certainly not the worst thing that has ever happened to me . . .they will probably end up being some rendition of refried – smashed – nacho base . . . .kinda beans. Not something to use use where you want firm, whole beans. Bottom line, buy quality dried beans 🙂 It was a $2 lesson . . .plus seals and my time. I love your idea of seasoning them beyond salt . . . think i will do that with black beans, since those are the beans that typically end up in mexican food. My chick peas are more often hummous.

    • Thanks for the bean advice. Can I ask, are you in Portland Maine or Oregon? I made ranch style red beans last night, I see a few split beans in the finished product but hopefully they’re okay. Happy canning!

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