Home-Canned Lentils (Unapproved Method)*
Note: This method is based on personal practice from the video notes and is not USDA/NCHFP tested or approved. Use your own judgment.
Calories:
Equipment
- Pressure canner
- Pint or quart jars (pre-sanitized)
- New canning lids and rings
- Funnel, ladle, and measuring tools
Materials
- Lentils dry green, brown, or mixed varieties
- Non-iodized salt such as Himalayan pink salt, kosher salt, or canning salt
- Water filtered or clean tap water
Instructions
Prepare the Lentils
- Wash lentils thoroughly in cool water.
- No soaking is required.
Fill Jars
- Add ½ to ¾ cup dried lentils per pint jar (do not exceed 1 cup, as lentils expand).
- Add ½ teaspoon salt per pint (1 teaspoon per quart) directly into the jar, if desired for flavor.
- Fill jars with fresh water, leaving 1 inch headspace.
Seal Jars
- Wipe rims clean, apply lids and bands until fingertip tight.
- Process in Pressure Canner
- Place jars in pressure canner with room-temperature water.
Bring to pressure:
- Pints: 75 minutes at 10 PSI (adjust for altitude as needed).
- Quarts: 90 minutes at 10 PSI (adjust for altitude as needed).
- Allow canner to cool naturally to zero pressure. Wait an additional 10 minutes before removing the lid.
Cool & Store
- Carefully remove jars, placing them on a towel in a draft-free area.
- Let cool 12–24 hours undisturbed.
- Check seals: lids should be firm and concave.
- Label and store in a cool, dark pantry.
Video
Notes
Expect some siphoning (liquid loss) because lentils expand greatly. Half-filled jars with absorbed water are still safe if sealed.
The starches may leave a cloudy ring or white residue—this is normal.
Use canned lentils within 1 year for best quality.