How to Can Lentils? A Comprehensive Guide
Canning lentils is a safe and efficient way to preserve them for long-term storage. This process involves properly hydrating, cooking, and processing the lentils in a pressure canner to ensure they are free from harmful bacteria.
Why Can Lentils? Understanding the Benefits
Canning lentils offers several advantages for the home cook and gardener. It’s a practical solution for using up a surplus harvest, ensuring a readily available source of plant-based protein, and significantly extending the shelf life of lentils.
- Convenience: Canned lentils are ready to use in soups, stews, salads, and other dishes, saving valuable meal preparation time.
- Cost-Effective: Buying lentils in bulk and canning them yourself can be more economical than purchasing commercially canned varieties.
- Nutritional Value: Properly canned lentils retain their essential nutrients, including fiber, protein, iron, and folate.
- Shelf Life: Home-canned lentils can last for years when stored correctly in a cool, dark, and dry place.
- Reduced Waste: Canning helps prevent food waste by preserving lentils before they spoil.
The Essential Equipment for Canning Lentils
Before you begin, gather the necessary equipment to ensure a safe and efficient canning process.
- Pressure Canner: Required for canning low-acid foods like lentils. Look for models that meet USDA recommendations for safety.
- Canning Jars: Use only jars specifically designed for canning, in pint or quart sizes. Inspect for chips or cracks.
- Canning Lids and Rings: Lids should be new for each batch, while rings can be reused.
- Jar Lifter: A tool for safely lifting hot jars in and out of the canner.
- Bubble Freer/Headspace Tool: To remove air bubbles from jars and measure the correct headspace.
- Large Pot: For soaking and cooking the lentils.
- Ladle: For transferring the lentils into the jars.
- Clean Kitchen Towels: For wiping jar rims and handling hot jars.
Step-by-Step Guide to Canning Lentils
Follow these steps carefully to safely and effectively can your lentils.
Soak the Lentils: Rinse the lentils thoroughly. Then, place them in a large pot and cover with water. Soak for at least 8 hours or overnight. This helps rehydrate the lentils and reduce cooking time. Drain and rinse again before proceeding.
Cook the Lentils: Place the soaked and rinsed lentils in a large pot and cover with fresh water. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the lentils are slightly softened but still hold their shape. Do not overcook at this stage.
Prepare the Jars: Wash canning jars, lids, and rings in hot, soapy water. Rinse well. Sanitize the jars by boiling them for 10 minutes, keeping them hot until ready to fill. Place the lids in a saucepan with water and simmer (do not boil) to soften the sealing compound.
Fill the Jars: Ladle the hot lentils into the prepared jars, leaving 1 inch of headspace.
Add Boiling Water: Pour boiling water into the jars to cover the lentils, maintaining the 1-inch headspace.
Remove Air Bubbles: Use a bubble freer or non-metallic spatula to gently release any trapped air bubbles. Add more boiling water if needed to maintain the correct headspace.
Wipe Jar Rims: Using a clean, damp kitchen towel, wipe the rims of the jars to remove any food particles.
Place Lids and Rings: Place the lids on the jars, centering them carefully. Screw the rings on finger-tight. Do not overtighten.
Process in Pressure Canner: Follow the manufacturer’s instructions for your specific pressure canner. Add the recommended amount of water to the canner. Place the jars inside, ensuring they don’t touch each other. Secure the lid and bring the canner to the correct pressure for your altitude (see table below). Process for the recommended time based on jar size:
Jar Size Processing Time (Minutes) at 10 PSI* (0-1000 ft Elevation) Pints 75 Quarts 90 *Adjust processing time for higher altitudes, following USDA guidelines and the pressure canner’s instructions. For example, at 2000 ft you would increase the pressure to 11 PSI or processing time by 10%.
Cool and Check Seals: Once the processing time is complete, turn off the heat and allow the pressure to release naturally (do not force release). Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface to cool. Let them cool completely, undisturbed, for 12-24 hours.
Test Seals: After cooling, check the seals by pressing down on the center of the lid. If the lid flexes up and down, it is not sealed and the jar should be refrigerated and used within a few days, or reprocessed with a new lid.
Store Properly: Remove the rings and wash the jars. Label and date the jars and store them in a cool, dark, and dry place. Do not store jars with the rings on, as this can conceal spoilage.
Common Mistakes to Avoid When Canning Lentils
Avoiding these common errors is crucial for ensuring the safety and quality of your canned lentils.
- Insufficient Soaking: Failing to soak the lentils adequately can result in uneven cooking and improper processing.
- Overcooking Before Canning: Overcooked lentils can become mushy during processing.
- Incorrect Headspace: Too much or too little headspace can compromise the seal.
- Overtightening Rings: Overtightening rings can prevent the jar from venting properly and may lead to seal failure.
- Improper Pressure: Using the wrong pressure for your altitude can lead to under-processing and potential spoilage.
- Forcing Pressure Release: Forcing the pressure release can cause liquid loss from the jars and may compromise the seals.
Troubleshooting Canning Issues
Sometimes, despite our best efforts, issues can arise during the canning process. Here are some common problems and their solutions:
- Siphoning (Liquid Loss): This can occur due to pressure fluctuations, forcing the pressure release, or insufficient cooling time. Ensure consistent pressure and proper cooling.
- Seal Failure: This can be caused by damaged jar rims, old or defective lids, incorrect headspace, or under-processing. Carefully inspect jars and lids, and follow processing instructions precisely.
- Cloudy Liquid: This can be caused by starch release from the lentils. It is usually harmless but can be minimized by soaking lentils thoroughly and not overcooking before canning. If the liquid is significantly cloudy and accompanied by an off odor, discard the contents.
- Mold Growth: Mold indicates spoilage and means the jars are not sealed correctly. Discard the contents.
Frequently Asked Questions (FAQs) About Canning Lentils
Can I add spices to my lentils before canning them?
Yes, you can add spices to your lentils before canning. However, it’s recommended to keep the spices simple and avoid ingredients like flour or oil that can interfere with heat penetration. Herbs, salt, and pepper are generally safe to add.
Can I can lentils in a water bath canner?
No. Lentils are a low-acid food and must be processed in a pressure canner to reach a safe internal temperature and eliminate the risk of botulism.
How long can I store home-canned lentils?
Properly canned and stored lentils can last for 1-2 years. Always check for signs of spoilage before consuming.
What are the signs of spoilage in canned lentils?
Signs of spoilage include bulging lids, hissing sounds when opening, cloudy liquid, unusual odor, or any visible mold. If you notice any of these signs, discard the contents without tasting.
Can I use different types of lentils for canning?
Yes, you can use different types of lentils for canning, such as brown, green, red, or French lentils. However, cooking times may vary slightly, so adjust accordingly.
Do I need to add salt to the lentils before canning?
Adding salt is optional, but it can help enhance the flavor. If you choose to add salt, use canning salt, which does not contain additives that can cause cloudiness or discoloration.
Is it safe to can lentils with meat or vegetables?
Canning lentils with meat or other vegetables is generally not recommended unless you follow a tested recipe from a reliable source like the USDA or a university extension service. This ensures adequate processing times for all ingredients.
Can I reuse canning lids?
No, canning lids are designed for one-time use. Reuse of lids can lead to seal failures and potential spoilage. The rings can be reused.
What if my pressure canner doesn’t have a gauge?
If your pressure canner doesn’t have a gauge, it likely has a weighted gauge. Follow the manufacturer’s instructions for using a weighted gauge, adjusting the weight based on your altitude.
How do I adjust the processing time for higher altitudes?
Processing times need to be increased for higher altitudes because water boils at a lower temperature, requiring longer processing to reach a safe internal temperature. Consult the USDA guidelines or your pressure canner’s manual for specific adjustments based on your altitude.
Can I can sprouted lentils?
While theoretically possible, canning sprouted lentils requires strict adherence to tested recipes and proper sanitation due to the increased moisture content and potential for bacterial growth. It’s generally recommended to can regular lentils unless you have a specific, tested recipe.
What should I do if I discover a jar didn’t seal after 24 hours?
If a jar doesn’t seal within 24 hours, you have a few options: you can reprocess the jar with a new lid within 24 hours, refrigerate the contents and use them within a few days, or freeze the contents for longer-term storage.