Preserving Garbanzo Beans

[@dutchgram3799]

The other day while taking a walk I was thinking about how many years ago I started out looking things up in Encyclopedias. Our family was fortunate that our mother saw to it that we had a new encyclopedia set. I loved going to the local library so I spent many hours there. As time past we finally reached the stage of computers. I still think young people today don't have any idea of how simple things have gotten with modern technology. I still feel spoiled from having knowledge at the tips of my fingers! But, it has even gotten better. I watch Rosered Homestead where the research has been done, the testing has been done and it all explained! Thank you! I am still holding myself accountable for the whole process. We still need to be in the know. I love 2022.

[@lat1419]

Also books were expensive and were bought as investments in a particular topic. Cookery books were carefully selected, and the cooking "bibles" (Mrs Beaton, or more recently Delia) a common wedding gift! I look at my shelf of cookery books as old friends.

[@dennisscribner6377]

LADY WITH A GADGET,. i love hearing the science behind everything.. id love to try that white bean soup. tell jim howdy..

[@marygallagher3428]

Thanks for the great demonstration! The overhead camera view is very helpful :-)

[@RoseRedHomestead]

Thank you, Mary.

[@lori5142]

Got my Instapot Max this week, on sale for $99. Inspired by you and your scientific explanation of canning, as a retired R.N. As soon as Christmas is over I'm diving into the instructions and getting started. I've already bought my jars, here's hoping I don't poison myself..lol. Thank You for this channel.

[@virginiaparmenter7064]

Love this video. I just got 25# of garbanzo beans and now feel more comfortable on how to prepare and to store them. Thanks for always having pertinent information.

[@evajanehargraves]

Love your videos. I'm the food storage specialist for my Ward. I share almost all your videos. I've been married for 39 years to a Syrian and we use massive amounts of chickpeas/garbanzo beans. Also lentils. I appreciate all yours and Jim's hard work. People don't realize that that we have young people getting married all the time and new converts that know nothing about food storage and preps. Your videos makes it so easy to share and help them see that they can do it!!! Lol, seeing is believing!!! Thanks Again Oh, what Ward were you in in Houston??? I was in Memorial Ward 1978 through 1981. You look so familiar. Lol, I'm 68 and my memories are sketchy sometimes.

[@RoseRedHomestead]

That is fantastic! I don't remember the name of my ward in Houston--too long ago!

[@TumbleWeedFarms]

Wow! I’m learning so much already! I had no idea they were this versatile! Thank you for taking the time to teach us so much! I absolutely love watching your videos! I just started canning 2 years ago. I’ve learned so much! ❤

[@greenhillsparadise]

Love this video!! I am new to pressure canning here in New Zealand, so want try these tomorrow!! Thankyou.

[@mygardenadventures3682]

I just love all your content. You are my favourite go-to channel for any food preservation. Thank you so much!

[@RoseRedHomestead]

Glad you enjoy it! Jim

[@jerriscollins-ruth9019]

Thanks Pam

[@jeronimama]

Great tip on the pasta pot to sort, rinse, soak.... I need to watch the fast beans videos.

[@katherynshiflet5391]

Thank you. I learned a lot about canning garbanzo beans.

[@vickiegossett7214]

Shelf stable amd yummy. Thank you

[@RoseRedHomestead]

You are welcome.

[@UrbanHomesteadMomma]

Love chick peas! We go through a ton of them. I can them from dry. 1/3 of the jar filled with the dry beans, and a bit of salt simply because I like the flavour. Fill the jar to 1” head space with water (but i have also used broth)… 60 min pressure canned or 3hrs water bath. They come out exactly like store bought. Cooked but not mushy. Great for tossing into anything.

[@RoseRedHomestead]

Sounds great! Jim

[@KellyS_77]

Only thing I would add is to do visually examine the dry beans when you are first putting them into the pot, just to make sure there's no rocks or bad beans in there. Garbanzos are my favorite bean. You can use them in almost any recipe that calls for diced chicken or tuna. Chicken curry? Just swap in some chickpeas! Tuna salad? Swap that tuna for some chickpeas! You can even mash them up and make them into kid friendly nuggets or patties.

[@RoseRedHomestead]

I was visually examining them before I rinsed them, but I don't think the overhead camera caught that completely. We are still learning how to best incorporate that camera. Thanks for the tips!

[@kathymc234]

Rose did this at 4:44.

[@brendamillican8166]

Thanks for the video. Because of the good information you gave us on various electric pressure canners, I decided to purchase an Instant Pot Max (on Black Friday for $99). I absolutely love it! Being able to can in small batches for two people is great, and it’s so much easier and lighter weight than my large canner. After watching your video on making agua faba, I made some and was amazed. It tasted exactly like regular mayonnaise, and lasted in the refrigerator for about 10 days until it was all gone. Thanks to both you and Jim for all that you teach us! 😊

[@RoseRedHomestead]

I am delighted to hear about your new Max and your success with the aqua faba! That i sfantastic!

[@ScentSational35]

Thank you so much for this video! Newby to canning and pressure canning, so this is awesome!! Merry Christmas from AZ

[@victoriablanc761]

we love chick peas. they are one of my faves. we use them in everything. we add them to salads, to fried potato chunks at breakfast, they make great hummus for hummus bowls, they are a great addition to noodles with cream sauces and most soups. I sometimes just eat them from a can as a snack too. Roasting them in the oven with your favorite herbs and spices are a great potato chip replacement. they are very nutrient dense too. so many uses for garbanzo beans! helpful informative video.

[@RoseRedHomestead]

Sounds great! Jim

[@Stephenrsm7600]

FANTASTIC VIDEO!!!! Thanks for sharing!!!

[@RoseRedHomestead]

Thanks for watching!

[@JoeRoscoe_DFW]

Recipe tip: i worked at a steak house restaurant back in the day. It was known for great beef, steak soup (the house specialty), and a massive salad bar. One of the items on the salad bar was a simple preparation of chilled (canned) garbonzos, cumin, and sliced red onion. Yes,I have the recipe for steak soup.

[@RoseRedHomestead]

Sounds great! Jim

[@47retta]

All of the many sources I've read says to get rid of the phytic acid anti nutrients, you need to soak overnight at least, in cold water, then discard that water before you cook the beans.

[@RoseRedHomestead]

Exactly!

[@47retta]

@@RoseRedHomestead my point is that it has to be done before boiling the water.

[@rosemarythomas963]

@@47retta boiling the water and discarding the water does it too. At least, that's what my mama always said. :)

[@iktr109]

I love your videos! I am learning so much from you and I appreciate you!!!

[@jimbridge4166]

What an interesting presentation. Thank you for the clarity.

[@RoseRedHomestead]

You are very welcome.

[@WillowsGarden]

Hi Pam and Jim! Garbanzo beans are so good and versatile. I even have a recipe for chocolate doughnuts made with garbanzo beans. Powdered sugar or a chocolate glaze is yummy on them. Always a successful adventure in your kitchen. Thanks for sharing and have a blessed evening!

[@RoseRedHomestead]

Thanks for sharing your comment. So glad you enjoy our videos.

[@future.homesteader]

Recipe please??

[@WillowsGarden]

@@future.homesteader Dry Ingredients: 1 cup flour 1/2 cup sugar 1 tsp baking powder 1/2 tsp baking soda Pinch salt Wet Ingredients: 1 cup drained garbanzo beans canned or cooked 1/2 cup milk or almond milk 1 tsp vanilla 1 tsp apple cider vinegar 1 cup dark chocolate chips melted Chocolate Glaze Topping: 1 cup dark chocolate chips melted 2 tbsp milk Mix the wet Ingredients with a hand mixer and slowly add dry Ingredients. You want the batter thick but pourable. If too dry add milk a tbsp at a time. Spoon batter into a ziplock bag or piping bag. Spray your doughnut pan (I use coconut oil spray or avocado oil spray) then pipe your dough into the doughnut pan. Bake in preheated oven @350’ for 10-12 minutes. Let the pan cool a few minutes before taking doughnuts out and place them on a cooling rack. Let them cool for 20-30 minutes before dipping them in the glaze topping. Enjoy!

[@future.homesteader]

@@WillowsGarden I think your recipe has a typo. Is it 1 cup cooked, drained garbanzo beans in the wet ingredients?

[@WillowsGarden]

@@future.homesteader I used the canned garbanzo beans, but you can cook them if you have the dried ones.

[@kandi8640]

Thank you. Santa is bringing me a Nesco electric canner for Christmas. I enjoy seeing it in action

[@RoseRedHomestead]

Happy holidays! Jim

[@kerrie8486]

Love knowing after cooking you can dehydrate/freeze dry can you do this with lentils and other beans

[@RoseRedHomestead]

Glad you gained some new knowledge with this video--that always makes us very happy to hear!

[@suemagyari2992]

Thanks for this video! I am working diligently at adding all manner of beans to my diet [we never ate beans when I was growing up!] It is helpful to have good info on preserving them!

[@RoseRedHomestead]

You're so welcome! Jim

[@TheCanniScot]

Seeing Jim's toes on the lovely tile floor you have is so fascinatingly cute! What perplexes me is the sound quality dip between the two cameras💜

[@RoseRedHomestead]

LOL! I know! The camera view isn't narrow enough to just cover the countertop. We are still working on how best to incorporate that overhead camera. And the sound is a problem. Our new sound system does not work with the overhead camera.

[@TheCanniScot]

@RoseRed Homestead -- That "Woman with a Gadget" You could run both cameras and cut in the sound in edits as there is no need to synchronise the sound track to images of Pam speaking. But that would triple your editing time and complexity. Lighting will be the key, I think, to overhead shots. The problem is you create 2D 'flat' images when it's completely level, which looks 'odd'. But that's the shot you need to create for info. If you look at cooking shows on the telly, they rarely use direct 180 degree downward shots for this exact reason. But they are not 'teaching' by doing in the same way as you two are. It is vital that perspective is shown. Particularly today with seeing how that amazing pot system works. It is a really valuable shot/perspective.

[@staceydoten845]

Pam - I bought a few of your books and looking forward to making FAST beans, rice and pasta! Thank you for the lovely meals in Jars! It’s my new project! Many thanks!

[@RoseRedHomestead]

You are so welcome! Thanks for buying the books.

[@cherylboeschen4744]

Love garbanzo beans. Thanks for great video! I am going to can some of those too!

[@RoseRedHomestead]

You are welcome. Jim

[@pamharkins4601]

Since your pouring that good bean water full of all kinds of minerals , vitamins and such it goes thru your grey tank and is good for the vegetables or anything the water drains too. I use all water I cook with to water flowers! I don’t think there is anything in it that would hurt them.

[@RoseRedHomestead]

Thank you for sharing. Jim

[@Marylee126]

I'm so glad you did another video on pressure canning and making fast beans. I didn't get good results from the ones you did earlier but I think I found the answer in this one. I'm excited to try again now. Thank you so much for all you have taught us thus far!!

[@RoseRedHomestead]

So glad this video cleared up the process for you. Thanks for your comment.

[@Q_The_Rabbit]

Every time I view your channel, I discover even more kitchen gadgets I don't have, but now want. I now love my IP Max, I expeller/cold press all my oil, mill all my grain - plain, soaked, malted/sprouted (Mockmill 200 Professional, Messerschmidt Flocker, & Marcato Marga Mulino Flaker w/motor), use a Still Spirits AirStill for "distilled water:)", started a raisin vinegar today, & on...on....on.

[@RoseRedHomestead]

Wow--that is an amazing list of accomplishments. Fabulous!

[@marli269]

Love this tut! Question: there is a video which shows how to can the garbanzo beans with sesame seeds, 3 cloves roasted garlic, lemon juice so all you have to do is whiz up the bottle of drained beans to make hummus. Do you think this would be safe canning? It was processed at max for 75 min.

[@sylviah1234]

Thank you for your video's. I like how you put the handy digital canning pots to work. The peas are working out so great for my Daisy's homemade dog food. I never use rice or fillers in her food. I also can and store a lot of chix peas. I use my Digital Presto canner regularly for the chic peas. Works out just perfect. I have found overnight soaking works best for my flavor and texture needed to fill my pint jars with about 1/2 cup soaked beans so they aren't so compressed and have liquid in the jars when finished precessing. They can also make great hummus. I have to have a regular supply of pint canned chic peas on hand for my doggie Daisy. She has to be fed all home cooked food ' wild sockeye salmon, veggies, yams and chic peas' for her severe allergies. She has healed and doing so great without vet medications and expense. I always add a percentage of chic peas '3 ounces' to her food for the added protein and calories she needs to maintain her 12 lb weight and mix up enough for 3 days. There will be just enough left to close the jar and refrigerate and make another batch of Daisys food or hummus.

[@RoseRedHomestead]

Daisy is one lucky dog! You are doing a great job with her food.

[@redeemedvintageseamstress4728]

Awesome! I'm commenting before watching the video...I LOVE garbanzo beans. Anxious to hear what you're going to teach today! 🙂

[@junielaine4211]

There is a recipe online called “Fiesta Bean Salad”that is truly a winner! It has garbanzos and black beans and more!

[@RoseRedHomestead]

Now I can't wait to go find that recipe! Thanks for sharing that information.

[@dison4190]

I found the recipe on Pinterest, can’t wait to try it. Thanks.

[@laramccully3272]

The fast soak can even be done by pouring boiling hot water from a kettle onto the beans and then letting them soak. They absorb a ton of water, so use at least double the beans amount and check in case it needs more. The rinsing part needs to be a bit more thorough IMO. We really want to rinse those thoroughly after the soak to get rid of the complex sugars that hinder digestion. It’s not too concerning with chickpeas but with other beans, like red kidney beans, It’s super important.🙂

[@shirleygold5152]

Thank you Jim and Pam for all the wonderful videos. I have seen every one of them at least once. When I have a question I will go back and watch your lecture over. I never get tired of the lessons. I just have never used Garbanzo beans and don't really know what to do with them other than make humus. ❤

[@UpNorth069]

I use them as one of the beans in my chili

[@rosedolch8637]

If you like Indian food try chana masala.. really yummy over basmati rice

[@alisonellis7839]

Thank you for providing this information. Now I know exactly which appliance I need for canning. Thanks so much!

[@starrstylist7441]

But you can only fit pint jars in these, just so you know :)

[@alisonellis7839]

@@starrstylist7441 Agreed. But as I am single and 60. Pints are good.

[@Thisisit120]

Pam you forgot to list the video on the jarred pan soup that had to go Bonzo and navy beans in .I was so interested in watching that so I can do it could you please post it? Thank you your videos are so helpful

[@derekwalters4980]

Sometimes you just have wait till the very last minute of a video, and your question is answered. I was wondering if the cooking water from the garbanzo beans could be used as the "aquafaba", but it's the water that has set in the canned beans.

[@lat1419]

It's good for watering the garden.

[@CatherineGuzovich]

Should the white foam that forms in the pot when simmering garbanzo be discarded prior to canning the beans?

[@elizabethvanasma1744]

I love watching your videos and have used many of your recipes and techniques. We made these canned beans and everything seemed to go just fine except that the canned garbanzo beans turned out very soft and squish under a very light pressure. This is great for making hummus, but I was hoping for results more like store bought garbanzo beans. Is there a safe way to make them not so soft? Thank you for all your teaching!❤

[@Jeo_Momma]

I was having issues with my Nesco boiling dry. Since I live at 7200', Nesco CS told me to add 10-11 cups of water if necessary.

[@RoseRedHomestead]

Good to know. Thanks for sharing.

[@AndyJablonski]

Be careful storing these! We had a bag of 5lbs of garbanzo beans. Last winter we ended up having mice in the basement (never even saw one). They literally took all the garbanzo beans and stashed them everywhere! We have been finding little caches of beans all over our basement. The mice have been taken care of, but we always get a good laugh about our little garbanzo friends!

[@cheryladams5175]

Would tend to think your beans were not properly stored?? Mice love them but more importantly they just live to wreck havoc and make s big mess

[@AndyJablonski]

@@cheryladams5175 oh yes. They absolutely weren’t !

[@cheryladams5175]

@@AndyJablonski but you showed your “guests” a great time!

[@cbass2755]

What did you do to get rid of the mice? Thank you

[@AndyJablonski]

@@cbass2755 Just regular traps from Home Depot. Worked well, we had about 20!

[@ediemurray1692]

Ty

[@appalachiangigi36]

Thank you so much for your videos! They are incredibly helpful!! ❤

[@RoseRedHomestead]

You are so welcome. Jim

[@thesilversliver5728]

Everything I need to know about the garbanzo bean. Thank you. BTW I have used my Nesco electric canner to make raw chicken breast pack and look forward to canning more protein in the near future.

[@kathymc234]

I love my NESCO electric canner

[@bethb6568]

Enjoy the canning vids. Hoping one day I can upgrade from my presto canner to a Nesco or instant pot.

[@RoseRedHomestead]

I still prefer my Presto stove top canner for most things. But the Max and the Nesco are both very hany at times.

[@charlenejutras1595]

Thank you so much for sharing this information! My husband loves hummus and I enjoy chick peas on my salads. We don't really like the canned garbanzos from the grocery store. Your videos are truly inspiring.

[@RoseRedHomestead]

You are so welcome! Thank you for your kind words.

[@suemagyari2992]

I watched this again, but I now have a question. Have you tried to freeze-dry cooked chickpeas, so that you just reconstitute them and did you like them? Could you use them in a salad or do they have an inferior texture? Others seem to be freeze-drying hummus and reconstituting with great success but I wondered about salad uses.

[@bumblebee7922]

LOVED the video! I also love chick peas...

[@RoseRedHomestead]

So glad to hear that. Thanks for watching.

[@stephanie932]

I just love your videos and learn so much each time…..but I do have a question. After watching your video, I soaked my dried garbanzo beans overnight for about 14 hours, drained, rinsed, and then boiled them for 30 minutes before pressure canning them yesterday. I noticed today when taking off the rings that almost all the liquid has been absorbed by the garbanzos. When I removed the jars yesterday there was no syphoning and I was so happy…..but, now I’m worried that these will spoil. Will they remain okay to eat despite not having liquid up to the neck of the jar and covering all of the garbanzos?

[@SharonsHere]

Even though I hate the taste of cooked garbanzo beans, I love eating fast cook garbanzo beans (dehydrated) the same way I eat nuts. Be careful if you don't have strong teeth as they are crunchier than nuts.

[@RoseRedHomestead]

Thanks for the tip!

[@GardenandGrub]

Question 🙋🏼‍♀️ when opening these jars of beans do you still need to boil for 10 minutes before consuming or are they safe to just add to a salad etc…

[@GardenandGrub]

Question 🙋🏼‍♀️ can you dehydrate canned beans to make the jarred soup you had shown?

[@MamaT1525]

If I use my home canned garbanzo beans in a salad, hummus etc., should I boil them for 10 minutes and then cool them off before using them, or can they be safely used straight from the jar?

[@veronicaorr7214]

Hi thank you for your amazing videos, can you please tell me how much dry garbanzos per pint ? Thank you

[@vikkisoderquist6013]

Tfs!

[@RoseRedHomestead]

You are so welcome

[@mariaandersson6236]

Thank you for all your videos on youtube. I just bougth a presto canner, I was lucky to find one here in Sweden, it was bougth in USA but never used. In Sweden are mason jars very expensiv, 8-10 dollar for 1 jar. So I bougth weck jars, I have waterbath a lot in my life, I own very old jars, and jars from Ikea, they loke like leparfait jars, but I put in mostly fruit to waterbath. It will be fun to try pressure canning. Here is my question, I want to start canning beans, I have very small white beans, cokingtime is only 30 minutes(after soaking over nigth) and if I cook them 30 min before pressure canning they become all moshy like mashed potatos🙈 Can I cook them for about 10 min before canning? And can I can lentils? Friendly regards Maria💕

[@deeT02]

Hmm I've pressure Canned alot of pinto beans. I never soaked them and they came out perfect. 🤔

[@RoseRedHomestead]

I follow the USDA guidelines for pressure canning on this channel. lt is especially important for beginners to learn the safest ways to can, so I pretty much stick to those tested and approved processes.

[@ginateague6866]

After the garbanzo have set for a couple of weeks, it looks like the liquid (aquafaba) has thickened. Is it normal for the liquid to get thick? The cans are sealed, I soaked overnight, precooked for 30 minutes and processed for 75 minutes for pints.

[@robang01]

Hi there, I may have missed something but I thought you did a video a while back stating the instant pots were not a safe method to pressure can, rather to stick with the electric pressure canners designed for canning? Also, do you think canned beans wil be ok for long term food storage beyond 2 yrs? Or maybe for that just keep them dried in buckets? Thank you❤

[@susankeriacos2892]

I'm canning garbanzo beans today, thanks to your encouragement. My question is, after you have presoaked and rinsed then you begin cooking for 30 minutes, is the water at a specific temperature or just timed 30 minutes? I can't imagine my stove heating the pot to a decent temperature. Thank you!

[@RoseRedHomestead]

Just the time. The correct temp will occur inside your pressure canner when you process them..

[@gloriayoder5173]

Hooray for chickpeas! Were can I buy that wonderful steamer set that you have?

[@RoseRedHomestead]

It really is a great pot set. We have it listed in our Amazon store roseredhomestead.com/amazon-rosered

[@gloriayoder5173]

@@RoseRedHomestead 👍🏻

[@johnhusby915]

Hi! Thank you for your teaching here on KZbin. I was wanting to know where you purchased the garbanzo beans? Thank you! John

[@mimi27513]

Azure standard is what she said.

[@johnhusby915]

@@mimi27513 awesome, thank you! God bless!

[@sandrajohnson9926]

Azure Standard delivers at a centrally located area by truck. You place order on line. I have done that yet.

[@danbev8542]

Thank you so much for doing this! I’ve been meaning to can garbanzos for a long time, but haven’t gotten to it. I appreciate the reminder and you excellent demo. Btw, there are dozens of soup recipes with garbanzos. Also, hummus, salads, and roasted for snacks & garnish’s.

[@RoseRedHomestead]

You are so welcome. Yes, they are very versatile!

[@lat1419]

Through make lovely curries/ Dahl

[@chrissyfrancis8952]

❓Off topic, but a question I know you’ll be able to answer. Am I able to use my Presto Precise pressure canner to process extracts(hurrying the process) like ppl do with their instant pot? I’m using up Ever Clear I have w/ dried sour cherries & maybe lemon zest, to make gifts. I don’t have an instant pot & it wouldn’t be cost effective for me to. My husband & son are very picky eaters. They could live on the same weekly menus for life. I’ve invested in gadgets that allow me to continue to do all my cooking/canning with severe arthritis developing in my hands & back. I’m afraid to even try it. I don’t want alcohol exploding in my new canner. Thank you.

[@chrissyfrancis8952]

By the way, my mom got me this canner. She saw the USDA approval too.

[@RoseRedHomestead]

I have no experience with extracts, so I am sorry but I don't know the answer.

[@chrissyfrancis8952]

@@RoseRedHomestead ok, thank you. Generally it takes weeks, even months to let vanilla, orange, etc infuse in alcohol. I’ve been seeing YTBRS speed the process up by using their instant pot. Idk if they’re using the “can” or “cook” setting. Either way, it’s using pressure & high temperatures to infuse the flavors into the alcohol. What takes weeks can be done in 30 mins. My concern is safety. Idk if it’s safe to pressure can alcohol.

[@debraschvaneveldt7151]

I seen recipes for hummus in jars canned. They call for 1/4 cup of sesame seeds per pint. Is that safe . I have never heard of this

[@donnakacz6460]

Hi Pam. Thanks for the info on the beans. Although I am not a fan . My son and daughter love them. Well I to to ask you about sausage. I did watch your video on the matter. Are you familiar with Hatfield sausage? It says fresh on the package. Including the hot and sweet Italian, does fresh mean it's not cured? I feel like that's a very dumb question. I am educated . Also I'm very intimidated about pressure canning. I ordered a few books yesterday and you are just so knowledgeable. I am an avid reader I take notes alot of notes. Practical every word you say. I am disabled, I've been getting stronger and stronger by the daily exercises I have been doing. I walk silly but I get around. This world has me spun. (For lack of a better word.) I'm not cellphone savvy. I'm learning though. I bought alot of Hartfield hot and a few sweet. I just don't know how to preserve it for sure. Bummer I can't find a fresh ham anywhere locally. In PA. I'm determined so I will. Now I've been rambling on so I will stop. But anything you can tell me about pressure canning sausage will be greatly appreciated. Thank you and Jim for all your help and wonderful videos. Happy Holidays. God bless

[@RoseRedHomestead]

We have a video on Pressure Canning Sausage (11/27/21). In the Search across your channel (above), Enter Pressure Canning Sausage. Let us know your results. Jim

[@patricianichols9514]

Where do you find 2 gal food grade buckets and gama lids?

[@sharonk5102]

Amazon

[@RoseRedHomestead]

We got ours at WinCo.

[@Hklbrries]

All these years I’ve kept my jars and lids hot in boiling water and removed them right before I filled them. In this video I see you have clean jars and lids on the counter and are not boiling them. This is so much easier than my way!

[@angiehomeschoolmom3269]

I'd love to see you use canned chickpeas in salads, make hummus, and other uses. I honestly don't know how to use them other than your Tuscan soup recipe!

[@RoseRedHomestead]

Pan did a video on Garbanzo beans on 12/7/22 and hummus and fast beans on 5/25/22. Jim

[@angiehomeschoolmom3269]

@@RoseRedHomestead Thanks, Jim!

[@CC..Jeremiah9_24]

Thank you for this video, didn’t know what to do and I don’t have a dehydrator or freeze dryer. I only have a stove stop canner, is it the same processing for both electric and stove top? Thank you again. 😊

[@RoseRedHomestead]

You would do these beans the very same way in a stove top canner, so you have the equipment you need for this project.

[@jeffdamon5419]

What kind of butane stove are you using?

[@Emoji_dude]

Dear Pam, Good morning. How do you store your pressure canned beef stew or chicken during summer when the temperature reach as high as 90 degrees to 100 degrees fahrenheit? Does it not spoil at that temperature. You see we live in the Philippines, the land of forever summers. Our temperature is usually 30 degrees celcius to 35 degrees celcius or 90 to 100 degrees fahrenheit all year even on rainy seasons. According to USDA we need to maintain the temperature of the storage room at certain degrees in order to ensure that the canned food do not spoil. If we will have to put aircondition in our storage room then it will counter our purpose of making sure we have food even if the grid breaks down and no electricity. You said you have been living in your home where summers are so hot. How do you make sure your food does not spoil at such high heat during summer? What if the grid breaks down and it is summer time and no aircon, do we need to eat all of our food in the storage ASAP?

[@johnhusby915]

I am looking for a good place to get recipes for making home made MRE's Do you know of a good place for that? Thank you!!!

[@mailrowe]

I own the Nesco and I wonder if it’s normal to have the canner hiss and release steam continuously throughout the entire canning cycle? This is after it’s been set to Airtight. Even with a stove top canner, it should only hiss a few times per minute.

[@sandychristianson74]

I am wondering that too ... as mine does the same. I'd really like to know if its ok? Is my unit faulty? Am I doing something wrong?

[@kaybishop7861]

Yes that normal.

[@alisonellis7839]

Forgot to ask which nesco are you using?

[@luciaret]

You know if you can "can" the beans without the pressure pot? I don't have one so I searching for this option :/

[@tammiew930]

Awesome information ! Thank you again for your help and guidance. You both are amazing! By the way, you make it look so easy to pressure can and am.wondering how long you've had the Instant pot max to do pressure canning? What size jars does it hold?

[@UpNorth069]

I think you can only can pint jars in either.

[@tammiew930]

@@UpNorth069 I like pint jars, good for burger and sausage

[@galemaurer2820]

My canned chickpeas always turn out mushy. The packaging directions says after soaking overnight cook the chickpeas for 20 to 22 minutes. If I cook them for 30 minutes as suggested by USDA they would be overcooked and then another 75 minutes in the canner turns them into mush. I am wondering if some chickpeas are pre cooked before packaging. Is this something you have heard of?

[@RoseRedHomestead]

Yes, commercially canned chickpeas are precooked before canning. So, if you want can them in jars, you would have to buy them dry and pressure cook, according to the recipe. Jim

[@galemaurer2820]

@@RoseRedHomestead I was referring to dried chickpeas not canned.

[@Jeo_Momma]

Where did you buy your dried garbanzo beans? Online?

[@RoseRedHomestead]

From Azure Standard.

[@KarenWilliams-ql8gh]

Dumb question but here goes-I live at elevation 1746. Do I use my pressure canner at 0-2000 pressure or round up and go to the next. I know rounding up takes me to 2000 but ... thank you!

[@RoseRedHomestead]

That is exactly right! No such think as a dumb question in our community!

[@KarenWilliams-ql8gh]

@@RoseRedHomestead thank you! So just to be clear, no rounding up.

[@yarnprepper]

I have a stupid question. We love making humus from store canned beans. They are less than $1 a can right now. Should I still buy the cans while available? I would think canning them myself would cost more? How do you decide ?

[@danbev8542]

Hmmm, interesting dilemma. I haven’t gone the math, but suspect you are right about the costs. Personally I like my home cooked garbanzos much better than the canned. 3 pm, EST

[@jpnorwood1609]

You would have to do the math. Personally I just store canned goods. But it depends on how many are in your family. And I'm not sure why she is pressure canning them unless it is just for convenience sake. Versus cooking as needed

[@yarnprepper]

@@jpnorwood1609 there are only 2 of us. I will stick to store canned.

[@RoseRedHomestead]

You received good replies from others on your question and I have to agree that canned at that price is a winner!

[@drrahilakurdi5943]

❣️❣️❣️❣️

[@starr8111]

6:50

[@stacy9345]

If you want recipes with garbanzo beans check out the KZbin channel "Spain on a Fork." He makes a lot of recipes with them and they are really good.

[@RoseRedHomestead]

Thanks for that tip!

[@jackleencarmack251]

I keep re-versing the video because it’s confusing. I have my garbanzo beans in the pot and I’m waiting for them to come to a boil. After that I’m very confused about what I do next? She starts to go on another way leaving me confused……

[@jackleencarmack251]

I figured it out…… I woke up tired this morning. I really appreciate your videos.

[@RoseRedHomestead]

Oh, that is great it came to you. Let us know how it works for you. Jim

[@jackleencarmack251]

@@RoseRedHomestead they are sitting well sealed on the counter!

[@DutchAlaskagirl]

Is it me? I can’t find all the videos you said you were going to link

[@sharonk5102]

There are thumbprints to clink on at the end of her video.

[@kaybishop7861]

@@sharonk5102 What are thumbprints? I am on an iPad and not sure what to look for. Thank you

[@sharonk5102]

At the end of the video (approximately at the 19:11 mark) there are two boxes on the right side showing previous videos. Just click on the one you want to watch….Glutten free and Egg free bread and the lower box is How to make fast bread.

[@sharonk5102]

Oops, sorry. How to make fast beans. Those are the only two videos that she linked. Hope that helps.

[@ajquimby121]

I love my Nesco and I watch for your videos that give me tutorials for using it! I just got a huge bag of garbanzo beans from Azure. I definitely will follow your advise and get some jars on the shelf!!

[@deneseswackhamer7767]

Why do we have to cook them for 30 mins.? Why can't they just cook in the pressure cooker, since they've already expanded?

[@RoseRedHomestead]

For some beans, that 30 minute pre-cook is not enough. It helps finish off the hydration so the beans do not absorb all the water in the jar and go starchy.

[@amandasmith4248]

I thought you only boiled for 2 minutes and let the beans sit for an hour before straining and cooking 30 minutes with new water. Then canning…

[@sandrajohnson9926]

That's what someone else commented.

[@leewillis2908]

HELP, Pam. I know this video is 3 days old, so I may not get a reply from you, but I hope I do. I’ve heard it said that dried beans won’t rehydrate if stored dry for over a year. That’s why I just pressure canned and made fast beans of 100 lbs of beans. Now, you say they will store dry for 20 years. I’m so confused. Can you clear this up? Does it depend on the type of bean? How they’re stored? Something else? Thank you for all of your amazing teaching on food science.

[@jimdowney511]

sorry-not using AI machines for canning my families food-you did make beautiful beans-but for me-the weighted gauge presto is the "old reliable"-vent time-cool of it's own accord-not trusting it-just me.

[@OehlJim]

If you are interested in quick meals using chickpeas/garbanzos, etc. try "Spain on a Fork" here on KZbin.

[@RoseRedHomestead]

Thanks for the information. Jim