Make Your Own CANNED LEGUMES in 30 Minutes!

In this video, I’ll show you how to can your own chickpeas and lentils at home — clean, simple, and full of real flavor. No preservatives. No mystery. Just REAL FOOD in YOUR JARS with 30 minutes of active preparation!

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Tomaso

canned food is convenient and I get it but what’s really in those storebought beans chickpeas and lentils let me tell you mostly added preservatives we didn’t ask for and honestly we don’t even know the original quality of what we eating that’s why today I show you how to can your own chickpeas and lentils at home it’s simple empowering and it tasted so much better whether you’re new to canning or just want to real food in your pantry this is for you plus it takes just over 30 minutes of active preparation canning legions at home is an investment in your culinary freedom sustainability and the joy of eating well everything I’m sharing today is part of a deeper food philosophy I unpack in the mindful kitchen map this is my cookbook and is a blueprint and a guide to reconnect with your kitchen also reduce the stress and cook in a way that aligns with your real life i leave the link in the description if you want to check it out so for today you’ll need dried chickpeas and lentils water a bit of salt sterilized just with a tight lid and a pot or pressure cooker if you have one start by soaking your legumes in cold water chickpeas for one to two days and lentils for about 12 hours be sure to change the water at least once a day after soaking the legumes will have doubled in size drain and cook them then add the salt at the end of the cooking time and let them rest in the salted water for a few minutes now pack the legumes into jars cover them with a cooking liquid seal tightly wrapping cloth and boil again for 30 minutes [Music] if you want to elevate the flavor you can add the garlic herbs spices directly into the jar before seing think of rosemary cumin or bay leaves allow the j to cool in the pot and check that a vacuum seal has formed when you press the lid there should be no give no air if not repeat the boiling process you can start the jar the legumes in a cool dark place for up to a year once opened you consume within a week this is all very easy and I don’t consider it merely food prep for me it’s all an act of care every jar saves me time and gives me peace of mind because I know exactly what I’m opening clean nutrition and flavor made with intention and that’s how I think about everything I prepare once you taste the Yonkan chickpeas you’ll never go back just try and make oneus with a bot version and one with your own then come back to me if you got any value today give a like to the video subscribe and share with someone who loves real food also don’t forget to check the Mindful Kitchen map i will leave the link below until next time