Canning Chickpeas

Soak chickpeas overnight in a large bowl with 5 inches of water above the surface of the peas. Drain chickpeas.

Put chickpeas in a large saucepan. Add water to cover by 2 inches. Bring mixture to a boil. Reduce heat and simmer for 20 minutes.

Pack hot peas into hot jars, leaving 1 inch of head space. Add 1/2 teaspoon salt to each pint jar or 1 teaspoon to each quart jar.

Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip- tight.

Place jars on the rack in pressure canner containing 2 inches of warm water. Place lid on canner and turn to locked position. Adjust heat to medium-high.

Vent steam for 10 minutes. Put weighted gauge on vent: bring to pressure to 10 pounds. Process pint jars for 1 hour and 15 minutes or quart jars for 1 hour and 30 minutes.

Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool 10 minutes. Cool 12 hours on the counter then remove rings and store jars.

Note: If you prefer seasoned chickpeas, substitute hot chicken broth for water and add a sprig of rosemary, 1 small clove of garlic, and 1 bay leaf to each jar.