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Canning Lentil Soup

jars of canned lentil soup
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Ingredients

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  • 1 lb dry lentils
  • 1 onions, diced
  • 2–3 celery ribs, diced
  • 2–3 carrots, diced
  • 4–5 garlic cloves, minced
  • 2 cups diced tomatoes (can use fresh or canned)
  • 1 1/2 teaspoons Italian seasoning
  • 1 1/2 teaspoons black pepper
  • 3 teaspoons salt

Equipment needed:

Instructions

  1. Wash and sterilize canning jars and lids
  2. Gather and prepare ingredients. 
  3. Layer ingredients in jar, starting with 1/2 cup of dry lentils per pint jar. This should be enough for 6 pint jars. If using quart jars, double ammounts.
  4. Next divide onion, celery, carrots, garlic, and diced tomatoes between jars
  5. To each pint jar, add 1/4 teaspoon black pepper, 1/4 teaspoon Italian seasoning, and 1/2 teaspoon of salt 
  6. Fill each jar with vegetable broth, chicken broth, or water, leaving 3/4 inch of headspace
  7. Remove any debris from rims of jars with a soft cloth, and screw down lids and rings firmly
  8. Prepare pressure canner according to your individual canner’s instructions. This usually means adding 2 quarts of water to the bottom of a 16 quart canner. Be sure to put the inner rack into the bottom of your canner! 
  9. Add jars to canner, arranging jars so that they do not touch each other, or the sides of the canner, which will increase the risk of breakfast (they may be very close, but just not touching). 
  10. Fix lid to canner, with steam valve open
  11. Heat over medium-high heat, until a steady stream of steam begins to escape. Set timer for 10 minutes
  12. At the end of the timer, close pressure valve. Bring canner to 10lbs of pressure at sea level, or adjust for your elevation using this chart.
  13. Set timer for 65 minutes (for pints), or 90 minutes (for quarts)
  14. Remove from heat and let canner return to zero pressure before opening. 
  15. At this point, it is best to connote letting the canner cool naturally. If, however, you need to use the canner again before it’s cool, protect jars from drafts as you open the canner, and remove them. This can be done by shielding them with a towel as you move each individual jar to a towel-lined surface, and cover them with towels as they continue to cool once removed. 
  16. After 24 hours, check for seal, wash jars if needed (mine always have heavy hard water staining), and store in a cool place out of direct light. 

Find it online: https://www.frugalfarmwife.com/article/canning-lentil-soup/

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