Canning Pork Carnitas

For Pints only
 
raw pork shoulder fat trimmed and removed, cubed.
to each pint jar add,
1/2 tsp. canning salt
1/2 tsp. oregano
1/2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. orange juice concentrate
1 bay leaf

Fill jars with pork. Add ingredients to top of jar, to 1 inch head space. Wipe rims, place on lids, pressure can 75 minutes for pints at 15 pounds of pressure.
To serve discard bay leaf, shred with juice place in baking dish and bake at 400 about 15 minutes, until crispy on edges. Serve with tortillas, salsa, sour cream, cheese, and lettuce or cabbage shredded and tomatoes.

Wonder Whip (Homemade Miracle Whip)

2 egg yolks
1  1/2 c oil (light olive or grapeseed)
2 T white vinegar
1 t lemon juice
2 T granulated sugar
1 t onion powder
1 t celery salt
1 t dry mustard
1/2 t paprika
1/2 t garlic powder

Place ingredients, in order, in a quart jar. Allow ingredients to settle for a minute before mixing, making sure the yolks are at the bottom of the jar. Use an immersion blender to mix from the bottom up. Chill for at least an hour before using.

***This recipe is from Noreen's Kitchen but there were no pictures so I put it here to be able to pin it on Pinterest.***

Canning times for Soups

 Soups

Vegetable, dried bean or pea, meat, poultry, or seafood soups can be canned.
Caution: Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home canned soups. If dried beans or peas are used, they must be fully rehydrated first.
Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Select, wash, and prepare vegetables, meat and seafoods as described for the specific foods. Cover meat with water and cook until tender. Cool meat and remove bones. Cook vegetables. For each cup of dried beans or peas, add 3 cups of water, boil 2 minutes, remove from heat, soak 1 hour, and heat to boil; drain.
Combine solid ingredients with meat broth, tomatoes, or water to cover. Boil 5 minutes.
Caution: Do not thicken. Salt to taste, if desired. Fill jars halfway with solid mixture. Add remaining liquid, leaving 1-inch headspace.
Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used.

Table 1. Recommended process time for Soups in a dial-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints	60* min	11 lb	12 lb	13 lb	14 lb
	Quarts	75*	11	12	13	14
* Caution: Process 100 minutes if soup contains seafoods.

Table 2. Recommended process time for Soups in a weighted-gauge pressure canner
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints	60* min	10 lb	15 lb
	Quarts	75*	10	15
* Caution: Process 100 minutes if soup contains seafoods.

---

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.

Reviewed November 2009.

Cabbage Patch Stew

1 lb hamburger
2 med onions, chopped
3 cups chopped cabbage
1/2 cup celery
1 qt tomatoes
1 can red beans
1 cup water or more as needed (may try adding chicken or beef broth instead)
2 tsp chili powder
1 tsp salt
1/4 tsp pepper
 
Brown hamburger with onion. Drain, add remaining ingredients. Add water as needed.
Pressure can for 75 minutes for quarts, 60 minutes for pints. 15 lbs pressure.

To eat right away, just cook until cabbage is tender.

Serve with dumplings on top.

*A triple batch (with some added extra water) makes about 7 qt, with enough left over for lunch for one

***Thank you to Kim Lecher for posting this on the Canning Facebook page. I only made minor adjustments to it.***

Composting videos

Composting leaves - https://www.youtube.com/watch?v=sAAh3wx08tc

Drunken Composting - https://www.youtube.com/watch?v=FDPAbkUUT-o

Layered Chicken Soup for Canning

Ingredient amounts per quart jar:

1 cup cubed potatoes (peeled, raw)
1 cup sliced/cubed carrot
2/3 cup corn (fresh or frozen)
2/3 cup green beans (fresh or frozen)
1/3 cup sweet peppers
1 tablespoon onion, chopped
2 tablespoons chopped fresh Roma tomatoes
1/2 cup cooked chicken meat



Layer each of the ingredients into a one-quart canning jar. (Fill the jar half to three quarters full of fixings and omit the potatoes if adding to noodles later). Fill jar with chicken stock to 1 inch headspace. Pressure can at 15 pounds for 90 minutes.

This post was originally on Farm Girl Tails but I modified it so I had to write it down here.

Sweet and Sour Chicken to can

4-1/2 lbs. chicken, cooked, shredded then seared (1-2 c per jar)

2 green bell peppers, diced (1/2 c per jar)

2 medium onions, chopped (1/2 c per jar)

1 red bell pepper, diced (1/4 c per jar)

3-15 oz. cans pineapple chunks, drained, reserving liquid (2/3 of can per jar)

¾ cup brown sugar

1-1/4 cups white vinegar

6 Tbsp. soy sauce

4 Tbs. ketchup

1 tsp. ginger

In quart jars, layer chicken, onions, peppers, and pineapple chunks.

In a large, stainless steel saucepan, bring brown sugar, vinegar, soy sauce, ketchup, and 3 cups reserved pineapple juice to a boil over medium high heat, stirring to completely dissolve sugar.

Pour over layered ingredients in jars, remove air bubbles and adjust liquid as necessary for 1 inch headspace. Pressure can at 15 pounds pressure for 90 minutes.

Makes 5 quarts.

This recipe is from Canning Granny but I personalized it so I had to write it down here.

Quick and easy chili using my pork and beans

1 lb.   lean gr. beef 
1 chopped onion 
1 chopped green pepper 
1 can  beans with pork  (14 oz can)
1 can red beans (14 oz can), drained and rinsed
1 can diced or crushed (28 oz. can) tomatoes undrained
2 T chili powder
1/2 t cumin (opt.)
1 pinch oregano or powdered kale
1 pinch red pepper flakes or to taste 

Brown meat in frying pan.  Drain off fat.  Turn heat down to med/low and add green pepper, onion and spices, cook for 4 -5 minutes, stirring to cook.  Remove from heat.  Drain and rinse kidney beans.  Place all ingredients into a large pot and simmer about 20 min.  Adjust spices to suit taste. 


This recipe is from http://www.angelfire.com/bc/incredible/xCS11easychili.html but, since there are no pictures on that site, I had to put it on my blog so I could pin it to Pinterest.  (I also made some minor adjustments to the recipe)

Canning Mexican Chicken Soup

3 chicken breasts or about 3-4 cups of cooked chicken
1 1/2 c chopped carrots
2 c chopped celery
2 cans Ro-Tel tomatoes (with chilies)
2 cans red beans (or 2 c soaked red beans)
4 c peeled, chopped tomatoes
6 c chicken stock
3 c whole kernel corn
1 t cumin
1 T canning salt
3 cloves minced garlic
2 pinches of kale powder

Bring mixture to a boil, then simmer for 10 minutes. Fill quart jars to 1 inch head space. Cook in pressure canner at 15 lbs for 90 minutes.

This is a recipe that was originally posted on Canning Granny's blog. I changed it a little so I had to write it down to remember it.

Canning Sloppy Joe Sauce

1 gallon fresh tomatoes (or 6 pounds)
2 c chopped celery
2 c chopped onions
1 1/2 c green bell peppers



1 c brown sugar
1/2 c corn syrup (or use agave nectar)
1 clove minced garlic
1 T canning salt
1/2 c cider vinegar
a pinch of kale powder

Core and quarter tomatoes. Add celery, onions and peppers. Bring to a boil over medium heat. Cover with lid and simmer for 30 minutes until vegetables are soft. Run blender and food mill.Cook mixture down by half. Add remaining ingredients.  Bring mixture to a boil then simmer until thick (about an hour), stirring frequently to keep from burning.

Fill pint jars with 1/2 inch head space. Process in boiling water bath for 20 minutes.

Makes approximately 5 pints.

Canning Ham and Bean Soup

1 large onion, peeled, chopped
2 large carrots, peeled, sliced into 1/4-inch-thick pieces
3 ribs celery, sliced
Stock from above
1½ to 2 cups leftover diced ham plus ham picked from bone
1 32-ounce jar Great Northern beans (or 3 cups dried beans cooked)
Salt and pepper to taste
½ cup chopped parsley, optional - See more at: http://chefjeff.areavoices.com/2011/11/27/ham-and-bean-soup/#sthash.DFE6IS9M.dpuf

1 large onions, chopped (1/4 c per jar)

2 large carrots, peeled and chopped (1/2 c per jar)

3 stalk celery, chopped (1/4 c per jar)

1 - 6oz can diced green chilies (optional)

2 – 8oz can diced tomatoes or 3 chopped Roma tomatoes (optional)

2 cups of ham

3 c dried Great Northern beans, soaked.(3/4 c per jar)

Enough ham stock to fill jars.

Heat ham stock to boiling. Then simmer until added to the canning jars.
Layer each of the ingredients into a one quart canning jar. Cover with ham stock, leaving 1 inch head space. Pressure can at 15 lbs for 90 minutes.
To prepare soup: Add seasoning (salt and pepper) to taste. Bring to a boil, then simmer for 1-2 hours.

1 large onion, peeled, chopped
2 large carrots, peeled, sliced into 1/4-inch-thick pieces
3 ribs celery, sliced
Stock from above
1½ to 2 cups leftover diced ham plus ham picked from bone
1 32-ounce jar Great Northern beans (or 3 cups dried beans cooked)
Salt and pepper to taste
½ cup chopped parsley, optional - See more at: http://chefjeff.areavoices.com/2011/11/27/ham-and-bean-soup/#sthash.DFE6IS9M.dpuf

1 large onion, peeled, chopped
2 large carrots, peeled, sliced into 1/4-inch-thick pieces
3 ribs celery, sliced
Stock from above
1½ to 2 cups leftover diced ham plus ham picked from bone
1 32-ounce jar Great Northern beans (or 3 cups dried beans cooked)
Salt and pepper to taste
½ cup chopped parsley, optional - See more at: http://chefjeff.areavoices.com/2011/11/27/ham-and-bean-soup/#sthash.DFE6IS9M.dpuf

1 large onion, peeled, chopped
2 large carrots, peeled, sliced into 1/4-inch-thick pieces
3 ribs celery, sliced
Stock from above
1½ to 2 cups leftover diced ham plus ham picked from bone
1 32-ounce jar Great Northern beans (or 3 cups dried beans cooked)
Salt and pepper to taste
½ cup chopped parsley, optional - See more at: http://chefjeff.areavoices.com/2011/11/27/ham-and-bean-soup/#sthash.DFE6IS9M.dpuf

Hamburger soup to can

Add to quart jar:
1-2 pounds of hamburger browned
2 c chopped onion
2  c chopped carrots
1 c chopped celery
1 c corn (optional)
1 c green beans (optional)
2-3 quarts of beef stock

Use to prepare soup:
1/2 teaspoon of fresh ground black pepper
1 teaspoon of salt

1 qt homemade tomato sauce or diced tomato

Heat beef stock to boiling. Then simmer until added to the canning jars.
Layer each of the ingredients into a one quart canning jar. Cover with beef stock, leaving 1 inch head space. Pressure can at 15 lbs for 90 minutes.

To prepare soup: Add tomato sauce and seasoning (salt and pepper) to taste-you can also use oregano, basil, thyme or garlic to change the flavor of the soup. Bring to a boil, then simmer for 1-2 hours.

Homemade Spaghetti Sauce for Canning

• 10 pounds of fresh tomatoes
• 1 cups chopped onion
• 1 cups chopped green pepper
• 1 cups chopped celery
• 1 cups chopped fresh parsley OR ¾ cup dry parsley
•  
• 1-2 tsp. bottled chopped garlic OR 4 fresh garlic buds chopped in small pieces
• 1/4 cup olive oil
•  1- 2 cans tomato paste (optional)
• 1 T chili powder
• 1 1/2 T un-iodized salt
• 1 T Sugar
• 1 t Oregano (or 1/2 t Oregano and 1/2 t powdered kale)
• 1 t Rosemary
• 1 t Allspice
• 1/2 t powdered basil
• 1 t pepper
• 1/2 t cayenne pepper (optional)
• 1 t thyme
• 1 t Sage
• 1/2 t Cumin Seed
• 2 T lemon juice (1 T for pints)

Core tomatoes. Cook down for 1/2 hour. Put through blender and food mill.
Refrigerate overnight.  The sauce will sink to the bottom and the juice will come to the top.  Skim off the juice before cooking the sauce down more.  Can use the juice for a stock base for soups.
 
Saute vegetables in oil. Add cooked tomatoes. Bring to a boil. Cook on low for 1/2 hour, stirring occasionally. Add spices. Bring to a boil. Cook on low for 2-3 hours to thicken, stirring occasionally.

Add lemon juice to each jar. Process in boiling water canner for 45 minutes for quarts. Makes about 5 quarts.

Roasted Green Beans

 

 

2 lbs green beans
1 -2 tablespoon olive oil 
1 teaspoon kosher salt 
1/2 teaspoon fresh ground pepper 

 

Put them in a ziplock bag to coat with olive oil. Lay them out on a cooking stone and sprinkled Kosher salt and ground pepper. Cooked on 425 degrees for 20 minutes.