CANNING LENTILS

Rinse and drain dry lentils. Put 1/2 cup lentils in a pint jar or 1 cup lentils in a quart jar.
Add 1/2 teaspoon salt per quart or 1/4 teaspoon per pint, if desired. Fill jars with boiling water leaving 1-inch headspace. Wipe jar rims. Put on hot lids and canning rings and process in a pressure canner according to the chart below:

Weighted gauge canner
Processing time Altitude 0-1000 feet Above 1000 feet
Pints 75 minutes 10 lb 15 lb
Quarts 90 minutes 10 lb 15 lb

Dial gauge canner
  Processing time 0-2,000 ft 2,001-4,000 ft 4,001-6,000 ft 6,001-8,000 ft
Pints 75 minutes 11 lb 12 lb 13 lb 14 lb
Quarts 90 minutes 11 lb 12 lb 13 lb 14 lb