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Happy Stocktober! Canning Chickpeas—Full safe & tested recipe from USDA Guide to Home Canning! Soak beans 12 hours, drain water. Add fresh water and boil for 30 minutes. Add 1/2 tsp of salt (optional) to each pint jar. Fill with hot beans and cooking water, leaving 1-inch headspace. Pressure Can pints for 75 minutes, 10 lbs. #Canning #LowWaste #Sustainable #Sustainability #FoodWaste #Recipes #Homemade #WaterBathCanning #Beans #Chickpeas #GarbanzoBeans #CanningBeans | Living Planet Friendly
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USDA Food and Nutrition Service announced updated guidelines for school and day care meals
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