Chickpea Canning

You will need 6 oz dried chickpeas per pint, or ¾ lbs dried chickpeas per quart.

Instructions:

1. Soak for 12 hours, then drain.

2. Cover with water and heat until boiling. 

3. Fill jars with chickpeas, then leftover water. Leave 1 inch headspace. Wipe rims, lid jars to fingertip tight, and pressure can for 75 minutes for pints, 90 minutes for quarts.

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