Canning lentils: A practical guide for home preservation
Updated: 3 days ago
Canning lentils at home is an excellent way to ensure you always have this versatile legume on hand. Rich in protein, fiber, and essential nutrients, lentils are a staple in many vegetarian and health-conscious diets. This blog post will guide you through the process of canning lentils so you can enjoy their goodness all year round.
Why Can Lentils?
Lentils are not only nutritious but also incredibly versatile. They can be used in soups, salads, stews, and more. By canning your own, you control the cooking process and avoid the added sodium and preservatives often found in commercially canned products. Plus, home-canned lentils can save you time on busy days—just open a jar, and they're ready to go!
What You'll Need
Ingredients:
Dry lentils (any variety, but brown and green hold up best)
Water
Salt (optional, for taste)
Equipment:
Pressure canner (a must for canning non-acidic foods like lentils)
Glass canning jars with lids and bands
Jar lifter
Ladle
Funnel
Large bowl or pot for rinsing lentils
Large pot for boiling water
Step-by-Step Canning Process
1. Prepare the Lentils
Rinse your lentils thoroughly in a large bowl or pot to remove any dust or debris. Place them in a pot and cover with water. Let the lentils soak over night. The day after, discard the soaking water and rinse the lentels. Fill the pot with fresh water and boil the lentils for 2 minutes. Remove from heat and let the lentils soak in the warm water for 1 hour. Drain the water and fill again with fresh water and boil for 30 minutes.
It might seam like there is a lot of cooking and water replacing here, but lentils contain a toxin called lectin and we want to all we can in order to remove this from the finished product.
2. Jar Filling
Add 1/2 cup of lentils to each pint jar (or 1 cup to each quart jar). Pour boiling water over the lentils, leaving 1-inch headspace at the top of the jar. If desired, add 1/2 teaspoon of salt per pint jar (1 teaspoon per quart) for flavor.
3. Remove Air Bubbles
Use a non-metallic utensil to remove any air bubbles by gently stirring the lentils and water in the jar.
4. Wipe and Seal
Wipe the jar rims with a clean, damp cloth to ensure a good seal. Then place the lids on the jars and screw on the bands until they are fingertip tight.
5. Pressure Can
Place the jars in the pressure canner, following the manufacturer's instructions for your specific model. Process pint jars for 75 minutes and quart jars for 90 minutes at 10 pounds of pressure (adjust pressure for your altitude if necessary).
6. Cool Down
After the processing time, turn off the heat and let the pressure canner cool down naturally. Do not attempt to open the lid until the pressure has fully normalized.
7. Remove and Store
Once safe, remove the jars using a jar lifter and place them on a towel or cooling rack. Let them cool undisturbed for 24 hours. Check the seals, and any jars that have not sealed properly should be refrigerated and used within a week. Store sealed jars in a cool, dark place.
Safety Tips
Always use a pressure canner for canning lentils. A water bath canner will not reach a high enough temperature to safely can low-acid foods like lentils.
Ensure your pressure canner is in good working order, with no damaged seals or locks.
Adjust the processing time and pressure according to your altitude, if necessary.
Canning lentils at home is a straightforward way to build up your pantry with ready-to-use, nutritious ingredients. Whether tossed in a salad, warmed in a soup, or served as a side, these home-canned lentils will save you time and add convenience to your meal preparation. With this guide, you're well on your way to mastering the art of home canning and enjoying your homemade lentils any time you like.
A quick safety note: there is no tested USDA process for canning lentils on their own, and low-acid foods carry a real risk of botulism.
For a tested method, see how I pressure can dried beans.
New to canning? Start with my beginner's guide to safe home canning.
Hi. Thank you for sharing this process. Could you clarify something for me. You said to put 1/2c dry lentils in each pint. The process has the lentils brought to a boil several times. Would this not cook them and cause them to start to expand?