Hello
Can anyone direct me toward a reputable resource, a book maybe, for a Lentil or Daal Soup?
I’m having trouble finding references. I’ve seen a few which would say that they aren’t often used due to density issues, but nothing that seems concreete either way as to if they can’t be used safely.
This recipe is also intresting, but not from a trusted resource, as they don’t hot pack / pre make the soup:
[https://aroundthefamilytableblog.com/2020/09/16/preserving-food-lentil-soup-thm-e-gluten-free-sugar-free/](https://aroundthefamilytableblog.com/2020/09/16/preserving-food-lentil-soup-thm-e-gluten-free-sugar-free/)
I don’t know feasible this would be but it would make preperation alot easier. This receipe shows the sort of densitiy I would be going for in the soup. This receipe would be towards the other, thicker end (daal), [http://www.foodpreserving.org/2012/06/day-30-pressure-canned-red-lentils.html](http://www.foodpreserving.org/2012/06/day-30-pressure-canned-red-lentils.html)
Lastly, I appreciate that increasing the pressure to 15 increases the temperature. There seems to be adjustments between 10 and 15 based on altitude but my canner goes to 15. Is there any reason why i wouldn’t just always can to 15 to be safe?
Thanks
by imadamjh