Day 30: Pressure Canned Red Lentils

Pressure Canned Red Lentils
Day Thirty (19.06.2012)
Processing: Pressure Canner 75mins
Yield: 3 x pints (6 cups)
Recipe source: Referred to Ball Blue Book for method of canning dried beans but recipe is my own :)
Before I began 365 Days of Creative Canning, I spent almost a year creating recipes, compiling them into a book - many were simple dishes, family-friendly and packed with healthy ingredients. The very first recipe I did was experimenting with red lentils. This is an adaptation of the beginning of that recipe to make it suitable to can and means you can whip together a quick dinner in a flash :(^_^):

Spoon lentils into jars, distributing evenly

Firstly prepare your jars and lids to heat: bring jars to a boil in a large pot of water covering them, boiling for 10 minutes. Bring seals and rings to a simmer in a saucepan covered with water for 10 minutes. While they're heating you can pre-heat the water in the pressure canner and also prepare the lentils.

Rinse lentils well
Prepare lentils by removing any that are discoloured then give them a good rinse. Drain well then combine in a large pot with the other ingredients. Bring to a boil then simmer for 5 minutes. Use a slotted spoon to place lentils into hot jars, dividing amongst the jars evenly, up to about half-way (two-thirds of the jar height maximum to allow room for absorption). Ladle hot stock over lentils, to 1 inch (2.5cm) headspace. Remove bubbles, adding extra stock (if required) to 1 inch (2.5cm) headspace. Wipe rims, apply seals and twist bands on to fingertip-tight.

Loading into pressure canner
Place hot jars into pressure canner (which has 2 inches of hot water already inside). Attach pressure canner lid and heat on high until visible white steam has vented for 10 minutes. Add weight and bring up to 10 pounds pressure then process for 75 minutes (pints) at this pressure. Once finished, turn off heat, allow pressure to return to zero before venting then remove lid. Remove jars after 5 minutes to a teatowel-covered bench to rest overnight. The next day remove bands, label and store in a cool, dark place for up to 12 months.

2 cups red lentils
4 cups chicken stock
2 small brown onions, finely diced

I hope you enjoy making red lentils like this! I will be doing a recipe using a jar of these later in the week. I opened one of the jars and they are perfect to eat straight from the jar :(^_^):

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