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5/21/13 4:01 P

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the fried version is supposed to be crispier I pan fry mine as do not have an oven

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5/20/13 9:07 A

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I've been doing some more reading and found that falafel is made from chick peas, too. It is usually fried, but can be made in the oven. I'm going to try the oven version and will let you know the verdict.

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5/17/13 3:40 P

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yup

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5/15/13 6:20 P

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Thanks! That sounds yummy and easy! I love anything with garlic in it, so I know I'd love that!

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5/14/13 2:58 P

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great hummus recipe

GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (172,373)
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5/14/13 8:13 A

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Hi Jenny. When I make my hummus, I add the drained chick peas, olive oil, garlic, a pinch of salt (optional)...
That's the basics...all in a food processor...to whatever consistency you like.
for different flavors, you can ad some sweet red peppers or spinach or onions, etc.
For lower carbs, you can use coconut oil instead of olive oil.
The salt if more for a preservative instead of flavor.

Patti / NE Ohio
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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JENNYFAYE55's Photo JENNYFAYE55 SparkPoints: (7,821)
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5/14/13 6:53 A

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I canned some chick peas and now I need to learn to make hummus from them. Anyone have a good recipe they'd recommend?

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11/10/12 3:49 P

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thanks Patti for the info my TWO suitcases are full so maybe carry it next time to can chickpeas & other beans & lentils

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11/9/12 8:32 A

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Hi Nasreen...Yes, they are the same thing but the canner is MUCH Larger.

Patti / NE Ohio
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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11/8/12 4:09 P

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Patti is a pressure canner different from a pressure cooker?

GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (172,373)
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11/8/12 8:10 A

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You're All Welcome !
I may have to get out my pressure canner to try this myself !

Patti / NE Ohio
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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BLEGNER1's Photo BLEGNER1 Posts: 3,483
11/7/12 8:41 P

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I have never tried this but I just may have to.

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PICTUREME40's Photo PICTUREME40 Posts: 2,680
11/7/12 3:17 P

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Gemini- Thanks so much for that information. I would be canning re-hydrated chick peas.

"Feel the fear and do it anyway!"

"This isn't forever!"



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11/7/12 12:14 P

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thanks for posting this useful info usually freeze the cooked beans or lentils but canning will free space in the freezer

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11/7/12 10:02 A

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Wow Gemini! Thanks so much for posting that wonderful information!! Greatly appreciated!
emoticon

~ Angela


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11/7/12 9:03 A

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Hi I just posted the recipe for canning dried beans and peas for you from the Pick Your Own website.
But I do have a question for you. Are you canning dried chick peas rehydrated or can you buy them fresh? I've never seen them fresh.

Patti / NE Ohio
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (172,373)
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11/7/12 9:01 A

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Directions for Making Canned Dried Beans and Peas
Ingredients and Equipment
Dried Beans or Peas (see step 1)
Jar grabber (to pick up the hot jars)
Jar funnel ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates)
At least 1 large pot
Large spoons and ladles
Ball jars (Publix, Kroger, other grocery stores and some "big box" stores carry them - about $8 per dozen quart jars including the lids and rings)
Salt (optional - I don't use any)

1 Pressure Canner (a large pressure pot with a lifting rack to sanitize the jars after filling (about $75 to $200 at mall kitchen stores and "big box" stores, but it is cheaper online; see this page for more information). For low acid foods (most vegetables, you can't use an open water bath canner, it has to be a pressure canner to get the high temperatures to kill the bacteria. If you plan on canning every year, they're worth the investment.


Recipe and Directions
Step 1 - Selecting the dried beans or peas
The most important step! You need dried beans that are FRESH - not old to begin with! Remove and discard any soft, diseased or spotted beans.

How many dried beans or peas and where to get them
You can grow your own, pick your own, or buy them at the grocery store. About 5 pounds of beans makes 7 quart jars; or 3-1/4 pounds is needed per canner load of 9 pints – an average of 3/4 of a pound per quart. A bushel, which produces anywhere from 13 to 20 quarts, weighs 30 pounds.


Step 2 - Prepare the jars and pressure canner
Wash the jars and lids
This is a good time to get the jars ready! The dishwasher is fine for the jars; especially if it has a "sanitize" cycle. Otherwise put the jars in boiling water for 10 minutes. I just put the lids in a small pot of almost boiling water for 5 minutes, and use the magnetic "lid lifter wand" (available from target, other big box stores, and often grocery stores; and available online - see this page) to pull them out.

Get a large pot of water boiling
We will use this water to pour over the beans and fill each jar with liquid, after we've packed them full of beans. I use the largest pot I have, so that there is plenty of clean, boiling water ready when I need it.


Get the pressure canner heating up
Rinse out your pressure canner, put the rack plate in the bottom, and fill it to a depth of 4 inches with hot tap water. (of course, follow the instruction that came with the canner, if they are different). Put it on the stove over low heat, with the lid OFF of it, just to get it heating up for later on.



Step 3 -Wash the dried beans or peas!
I'm sure you can figure out how to rinse the dried beans or peas in plain cold or lukewarm water.

Step 4 - Soak to Rehydrate the beans
You can use one of the following methods:

Method 1. Place washed dried beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain and discard the water.
Method 2. To quickly hydrate beans, you may cover washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain. Discard the water.
Step 5 - Heat/cook the beans
Cover beans soaked by either method with fresh water and boil 30 minutes. Add 1/4 teaspoon of salt per pint or teaspoon per quart to the jar, if desired. Save the water you cook them in!

Step 6 - Packing the beans in the canning jars
Fill jars with beans or peas . Pack the jars evenly, but be sure to leave 1 inch of space at the TOP of the jar.


Step 8 - Pour boiling water into each packed jar
Fill the space around the beans to 1 inch from the top of the jar with the water you cooked the beans in. That 1 inch space is called "headspace" and is needed for expansion during heading. Use a ladle or pyrex measuring cup to carefully fill each packed jar with water from pot of boiling water. The beans should be covered and there should still be 1 inch of airspace left in the top of each jar. Be careful not to burn yourself, (or anyone else - children should be kept back during this step!)

Step 9 - Put the lids and rings on
Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all your might, just "snug").

Step 10 - Put the jars in the canner and the lid on the canner (but still vented)
Using the jar tongs, put the jars on the rack in the canner. By now the water level has probably boiled down to 3 inches. If it is lower than that, add more hot tap water to the canner. When all the jars that the canner will hold are in, put on the lid and twist it into place, but leave the weight off (or valve open, if you have that type of pressure canner).

Step 11 - Let the canner vent steam for 10 minutes
Put the heat on high and let the steam escape through the vent for 10 minutes to purge the airspace inside the canner.



Step 12 - Put the weight on and let the pressure build
After 10 minutes of venting, put the weight on and close any openings to allow the pressure to build to 11 to 13 pounds in a dial-type gauge canner - shown in the photos (or at 10 to 15 pounds pressure in a weighted gauge canner.


Step 13 - Process for the required time
Once the gauge hits 11 pounds (or 10 pounds in a weighted gauge type), start your timer going - for 75 minutes for pint jars and quarts for 90 minutes. Adjust the heat, as needed, to maintain 10 pounds of pressure.

Pressure required depends on the altitude where canning is being done. Note: the chart below will help you determine the right processing time and pressure, if you are above sea level.

It is important to learn how to operate your pressure canner by reading the owner's manual that came with your particular canner. If you can not find your owner's manual, you can obtain find one online: Here is where to find some common manufacturer's manuals:

Presto canner manuals
or by contacting the company that made your canner. Give the model number to the manufacturer, and they will send you the right manual. Click here for more information about pressure canners and a variety of models you can order. Recommended process time for Dried Beans in a dial-gauge pressure canner.

Minimum Canner Pressure (PSI) at Various Altitudes
Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Pints 75 min 11 lb 12 lb 13 lb 14 lb
Quarts 90 11 lb 12 13 14



Step 14 - Turn off the heat and let it cool down
When the processing time from the chart above is up, turn off the heat, and allow the pressure canner to cool and the pressure to drop to zero before opening the canner. Let the jars cool without being jostled. After the pressure drops to zero (usually, you can tell but the "click" sound of the safety release vents opening, as well as but the gauge. Let the pressure in the canner drop to zero by itself. This may take 45 minutes in a 16-quart canner filled with jars and almost an hour in a 22-quart canner. If the vent is opened before the pressure drops to zero OR if the cooling is rushed by running cold water over the canner, liquid will be lost from the jars. Too rapid cooling causes loss of liquid in the jars!

Step 15 - Remove the jars
Lift the jars out of the water and let them cool on a wooden cutting board or a towel, without touching or bumping them in a draft-free place (usually takes overnight), here they won't be bumped. You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok. You're done!

Other Equipment:
From left to right:

Jar lifting tongs to pick up hot jars
Lid lifter - to remove lids from the pot of boiling water (sterilizing )
Lid - disposable - you may only use them once
Ring - holds the lids on the jar until after the jars cool - then you don't need them
Canning jar funnel - to fill the jars



Frequently Asked Questions
Q. Is it safe to can dried beans or peas in a traditional water bath? If so how long do you do process them?

A. The answer, quite simply is no. Quoting from the Ohio State University Extension's Fact Sheet:

"Pressure canning is the only safe method for home canning vegetables. Clostridium botulinum is the bacterium that causes botulism food poisoning in low-acid foods, such as vegetables. The bacterial spores are destroyed only when the vegetables are processed in a pressure canner at 240 degrees Fahrenheit (F) for the correct amount of time.
Clostridium botulinum is the bacterium commonly found in vegetables and meats. It is harmless until it finds itself in a moist, low-acid, oxygen-free environment or a partial vacuum. Under these conditions, the bacterium can grow and produce toxins dangerous to people and animals.

Do not process (low acid) vegetables using the boiling water bath because the botulinum bacteria can survive that method.



Patti / NE Ohio
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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PICTUREME40's Photo PICTUREME40 Posts: 2,680
11/7/12 8:40 A

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pushwait- They don't take much space in freezer. I froze them on a cookie sheet over night than bagged them the next day. That way they don't stick together when you want to take some out. I agree they taste way better than store bought.

Thanks for the heads up on pressure cooker.Will check into it.

Edited by: PICTUREME40 at: 11/7/2012 (08:42)
"Feel the fear and do it anyway!"

"This isn't forever!"



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PUSHWAIT's Photo PUSHWAIT SparkPoints: (21,851)
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11/6/12 6:31 P

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I've heard about freezing them. I'll have to try that. I try to save my freezer space. It's premium real estate. I'd like to be able to can them too.

~ Angela


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JET150's Photo JET150 Posts: 8,402
11/6/12 6:22 P

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We've only frozen them. They do taste better than store-bought canned!

Jeanette
Madison, Wisconsin


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PUSHWAIT's Photo PUSHWAIT SparkPoints: (21,851)
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11/6/12 5:46 P

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From what I've inquired, you need to use a pressure cooker canner. Not sure of what you'd put in w/it besides water.

~ Angela


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PICTUREME40's Photo PICTUREME40 Posts: 2,680
11/6/12 5:03 P

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This year I started cooking up my own chick peas from scratch to cut down sodium. I froze what I didn't use. Was just wondering how to can them?

"Feel the fear and do it anyway!"

"This isn't forever!"



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