Preserving Garbanzo Beans
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We pressure can garbanzo beans and discuss other ways to preserve garbanzo beans. We do the canning in two electric …
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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.
LADY WITH A GADGET,. i love hearing the science behind everything.. id love to try that white bean soup. tell jim howdy..
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.
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.
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!
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
Thank you. I learned a lot about canning garbanzo beans.
Thank you. Santa is bringing me a Nesco electric canner for Christmas. I enjoy seeing it in action
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.
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.
Thank you so much for your videos! They are incredibly helpful!! ❤
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.🙂
Thanks Pam
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?
I love your videos! I am learning so much from you and I appreciate you!!!
Hooray for chickpeas! Were can I buy that wonderful steamer set that you have?
What kind of butane stove are you using?
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.
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!!
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.
Where did you buy your dried garbanzo beans? Online?
Thank You both 💖, would like to see you whip the broth.
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.
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.
Enjoy the canning vids. Hoping one day I can upgrade from my presto canner to a Nesco or instant pot.
FANTASTIC VIDEO!!!! Thanks for sharing!!!
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.
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!
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.
What an interesting presentation. Thank you for the clarity.
Hmm I've pressure Canned alot of pinto beans. I never soaked them and they came out perfect. 🤔
LOVED the video! I also love chick peas…
Tfs!
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💜
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! 😊
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!
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.
Thanks for the great demonstration! The overhead camera view is very helpful 🙂
Love knowing after cooking you can dehydrate/freeze dry can you do this with lentils and other beans
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.
There is a recipe online called “Fiesta Bean Salad”that is truly a winner! It has garbanzos and black beans and more!
Shelf stable amd yummy. Thank you
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!!
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.
Why cook them in advance before canning? I saw many videos where they just put the raw unsoaked garbanzo beans in the jar then pressure can them. Love your videos.
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?
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.
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!
❓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.