Preserving recipe
Lentil and vegetable stew in jars
A nourishing ready meal with lentils, carrots, potatoes and vegetable stock. Not puréed and not thickened.
45 min.
50 min.
16
8
Easy
Ingredients
- 1.5 kg dried brown or green lentils
- 1.4 kg potatoes
- 1 kg carrots
- 500 g onions
- 400 g celery stalks
- 400 g bell peppers
- 4 l vegetable stock
- 5 tsp salt
- 2 tsp black pepper
- 3 tsp marjoram
- 2 tsp sweet paprika
- 2 bay leaves
Method
Heat the vegetable stock in a large pot. Add the lentils, potatoes, carrots, onions, celery, bell peppers and spices. Bring everything briefly to the boil, but do not cook until soft. The lentils must not fall apart. Do not purée and do not thicken.
Remove the bay leaves. Fill the mixture loosely into clean preserving jars and cover with hot stock. Leave enough headspace.
Seal the jars and process only in a pressure canner according to tested instructions for legume and vegetable mixed meals, suitable jar size and local altitude.
To serve, heat the contents thoroughly. Add vinegar, fresh herbs or sausages only after opening.
Storage
Store in a cool, dark and dry place. Use only jars with an intact vacuum seal. After opening, keep refrigerated and use within 24 hours.
Shelf life
Up to 12 months when processed cleanly, with an intact vacuum seal and cool, dark storage.
Safety note
Lentils, potatoes and vegetables are low-acid foods. This recipe must not be preserved in a water bath. It must be processed in a pressure canner. Do not purée, do not thicken and do not use flour, starch, rice, pasta, milk or cream before canning. Discard any suspicious jars.