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Preserving Food---Canning Lentil Soup

Course Soup
Cuisine American
Servings 10 pints


  • 1/4 cup dry lentils
  • 1/2 cup diced tomatoes I used home canned tomatoes that had some zucchini with them
  • 2 tablespoons diced onions
  • 3 tablespoons shredded carrots
  • 1/3 cup chopped kale
  • 3 jalapeno slices
  • 1/2 teaspoon salt
  • chicken broth
  • 10 pint jars with ids and rings
  • pressure canner


  1. In each pint jar layer the ingredient as listed. Fill each jar with chicken broth within 3/4 inch to the top of the jar. Wipe the rim of the jar with a damp paper towel. Turn on lid and rings. Place jars into a pressure canner. I do double stack mine as I have two racks to put into my canner. Can following the directions that came with you canner. I process pint jars for 75 minutes at 11psi. When cooking time is up turn off heat and allow the canner to cool. Remove the jars when the pressure is at zero. All jars to set at room temp for 24 hours. Check seals, remove lids, wash jars, and store in a dry, cool place. 10 pints lentil soup.