Canning lentils: A practical guide for home preservation
Updated: Oct 8
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.
Note: This is not a tested recipe.
I am using the USDA instructions for canning dried beans and peas, but these are lentils, and there are no tested recipes for canning lentils.
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 brown or green lentils (not red, yellow or split lentils: they break down into a thick mush that's too dense to can safely)
Water
Salt (optional, for taste)
Equipment:
Pressure canner (a must for low-acid 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 for 12–18 hours in a cool place (or use the quick soak; I compare both in my overnight soak vs quick soak post). Then discard the soaking water, cover the lentils with fresh water and boil them for 30 minutes.
It might seem like there's a lot of cooking and water changing here, but lentils contain lectins, and soaking, rinsing and boiling help break them down.
2. Fill the jars
Add 1/2 cup of drained, cooked 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 lb pressure in a weighted-gauge canner (15 lb above 1,000 feet) or 11 lb in a dial-gauge canner (12 lb at 2,001–4,000 feet, more at higher altitudes; see my altitude chart). I'm at 2,273 feet, so I use 15 lb on my weighted gauge. As always, vent the canner for 10 minutes before adding your weight.
6. Cool down
After the processing time, turn off the heat and let the pressure canner cool down naturally. Then remove the weight, wait 10 minutes, and open the lid away from your face.
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 pressure for your altitude (see step 5). The processing time stays the same.
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.
Want lentils that are ready to heat and eat? Try my Spanish-style canned lentils, part 1 of my canning lentils 4 ways series.
A quick safety note: I follow the USDA process for dried beans or peas, but it hasn't been lab-tested for lentils, so follow the times and pressures exactly. Low-acid foods carry a real risk of botulism.
For the same method with beans, see how I pressure can dried beans.
The same process works for chickpeas, too: here's my guide to canned garbanzo beans.
Lentils are just the start of a good pantry ;) They're lovely simmered in my home-canned chicken bone broth, and a spoonful of my oven-roasted tomato paste turns a jar into a quick lentil stew.
Still choosing your equipment? Here's the difference between a pressure cooker and a pressure canner, my notes on hot pack vs cold pack, and how I plan my canning season around pantry staples like these.
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?