Instant Canning

jbwMay 19, 2020May 19, 20201 Comment

Chorizo Verde

Cuisine Mexican

Prep Time 12

Cook Time 10

Canning Time 1 10

Total Time 13 20

Servings half-pint jars

Ingredients

1 lb ground pork
1 lb ground beef
5 serrano chiles stemmed and seeded
3 poblano chiles stemmed and seeded
1 bunch cilantro lower stems cut off
3 oz baby or spinach
2 tomatillos husked and quartered
1 cup white vinegar
4 cloves garlic
1/2 cup raw pumpkin seeds pepitas
5 cloves
2 bay leaves
2 tsp Mexican oregano or oregano
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground white pepper or black pepper
3 tbsp salt
boiling water

Instructions

Steam the greens

Rough chop the greens
Steam the greens in a double boiler until wilted, a couple of minutes, performing in batches as necessary
Combine the steamed greens and set aside

Make the marinade

In the food processor, add the greens, serranos, poblanos, tomatillos, garlic, spices, and vinegar
Process in to a marinade in the food processor

Pickle the meat

Place the ground pork and beef in a large bowl and add the marinade
Work the marinade in to the pork (wear disposable gloves if possible)
Punch deep holes in to the meat with fingers
Cover bowl with a paper towel and place in the fridge
Leave to cure for a minimum of 2 hours, maximum up to 3 days, I usually let it sit for 12 hours (overnight)

Canning the Chorizo Verde

Cook the chorizo in a large pan over medium high heat
Simmer until chorizo reaches uniform consistency, about 5 minutes
Set up the eight half-pint jars near the cooking area with their lids and rings handy
Distribute the chorizo evenly among the half-pint jars up to 1/2 inch headspace
Wipe the rims of the jars clean as necessary
Apply lids and screw the bands to finger tightness on the jars
Using the jar lifter, lower the jars in to the instant pot
Secure the lid of the instant pot and make sure the pressure valve is set
Program the instant pot to cook under high pressure for 1 hour and 10 minutes, and make sure to disable the Keep Warm setting

Wrapping up the process

After the instant pot has finished cooking, be sure to let it come down to ambient pressure using the natural release cycle, do not try to do the quick release cycle as this can cause liquid to be forced out of the jars and potentially break the seals
Once the instant pot is safe to open, open it and use the jar lifter to pull the jars out and place on a towel too dry and cool down
If the rings on the jars are loose, they can be finger tightened again, carefully
Leave the jars to cool, you should hear the lids popping as the pressure creates a seal on the jars
After the jars have cooled, the rings can be removed and the jars are now shelf-stable and safe to store in a pantry to be eaten later
If any jar failed to seal, it is safe to either eat immediately or reprocess in the instant pot, though you may need to replace the lid since it did not seal properly

jbwMay 17, 2020May 19, 2020No comment

Tonkotsu Ramen

Cuisine Japanese

Prep Time 30

Cook Time 2 15

Canning Time 20

Total Time 3 5

Servings pint jars

Ingredients

5 regular mouth pint jars sanitized, with lids and rings
2 lbs pork neck, ham hocks, or pork trotters
1 chicken carcass or chicken wings
1/2 lb bacon
1 large yellow onion quartered
1 bunch scallions rough chopped
2 carrots quartered
8 cloves garlic
1 (2-inch) piece ginger
1 oz dried shiitake mushrooms
1 package bonito flakes
fish sauce to taste
10 cups water

Instructions

Parboil the pork and chicken

In a large stock pot, add the pork and chicken and fill with water
Bring to a rolling boil and boil for 15 minutes
Drain the pot in to a colander making sure to get rid of any foam or scum that may have formed on the surface

Pressure cook the ingredients

Transfer the drained chicken and pork, bacon, and all remaining dry ingredients
Add 10 cups water (or more if desired, up to max fill line)
Secure the lid of the instant pot and make sure the pressure valve is set
Program the instant pot to cook under high pressure for 1 hour and 30 minutes, and make sure to disable the Keep Warm setting
After the instant pot has finished cooking, use the quick release method to bring it down to ambient pressure

Emulsify the fat

Transfer the contents of the instant pot to a large stockpot
Bring the broth to a rolling boil over high heat
Boil for 45 minutes or until fat fully emulsifies
Add fish sauce to taste
Strain the contents of the pot in to another container and discard the spent solids

Canning the Ramen Broth

Set up the five pint jars near the cooking area with their lids and rings handy
Rinse out the instant pot and place canning rack inside and fill with ~2 inches of water
Distribute the stock among the pint jars
Wipe the rims of the jars clean as necessary
Apply lids and screw the bands to finger tightness on the jars
Using the jar lifter, lower the jars in to the instant pot
Secure the lid of the instant pot and make sure the pressure valve is set
Program the instant pot to cook under high pressure for 20 minutes, and make sure to disable the Keep Warm setting

Wrapping up the process

After the instant pot has finished cooking, be sure to let it come down to ambient pressure using the natural release cycle, do not try to do the quick release cycle as this can cause liquid to be forced out of the jars and potentially break the seals
Once the instant pot is safe to open, open it and use the jar lifter to pull the jars out and place on a towel too dry and cool down
If the rings on the jars are loose, they can be finger tightened again, carefully
Leave the jars to cool, you should hear the lids popping as the pressure creates a seal on the jars
After the jars have cooled, the rings can be removed and the jars are now shelf-stable and safe to store in a pantry to be eaten later
If any jar failed to seal, it is safe to either eat immediately or reprocess in the instant pot, though you may need to replace the lid since it did not seal properly

jbwMay 1, 2020May 19, 20203 Comments

Chili con Carne

Cook Time 30

Canning Time 1 15

Total Time 1 45

Servings pint jars

Ingredients

5 regular mouth pint jars sanitized, with lids and rings
2 lbs ground beef
5 cloves garlic minced
8 oz mushrooms chopped
1 medium yellow onion chopped
3 ribs celery chopped
1 large red bell pepper seeded and chopped
1 cup corn
3 tbsp olive oil
1 bottle beer
1 (16 oz) can crushed tomatoes
1 cup Chile Colorado or 2 tbsp chili powder
1/2 cup dried black beans or 1 (16 oz) can black beans
2 tbsp lime juice or lemon juice
salt and pepper to taste

Optional depth of flavor seasonings (see note below)

1 tbsp ground cumin
1 tsp oregano
2 tbsp Worcestershire sauce
2 tbsp molasses
2 tbsp cocoa powder
2 tsp fish sauce
2 tsp soy sauce
1 tsp liquid smoke
1 tbsp fine ground coffee

Instructions

Cook the beef and veggies

Put a large pot over medium/high heat and add the olive oil
Add in the ground beef and cook until brown
Add the chopped veggies and stir to coat, adding a bit more olive oil as necessary
Cook until the veggies are soft

Bringing it all together

Bring the burner up to high and pour the beer over the veggie/beef mix until it is covered
Deglaze the pan and scrape up any browned bits and let the beer reduce by half
Add in the tomatoes, Chile Colorado, black beans, and corn and stir thoroughly
Reduce heat to simmer
Add in the depth of flavor seasonings
Season with salt and pepper to taste
Optionally, slow cook the chili for up to 24 hours (see note below)

Canning the Chili

Add canning rack to the instant pot and fill with ~2 inches of water
Bring the 2 cups water to boil
Distribute the chili evenly among the pint jars
Wipe the rims of the jars clean as necessary
Apply lids and screw the bands to finger tightness on the jars
Using the jar lifter, lower the jars in to the instant pot
Secure the lid of the instant pot and make sure the pressure valve is set
Program the instant pot to cook under high pressure for 1 hour and 15 minutes, and make sure to disable the Keep Warm setting

Wrapping up the process

After the instant pot has finished cooking, be sure to let it come down to ambient pressure using the natural release cycle, do not try to do the quick release cycle as this can cause liquid to be forced out of the jars and potentially break the seals
Once the instant pot is safe to open, open it and use the jar lifter to pull the jars out and place on a towel too dry and cool down
If the rings on the jars are loose, they can be finger tightened again, carefully
Leave the jars to cool, you should hear the lids popping as the pressure creates a seal on the jars
After the jars have cooled, the rings can be removed and the jars are now shelf-stable and safe to store in a pantry to be eaten later
If any jar failed to seal, it is safe to either eat immediately or reprocess in the instant pot, though you may need to replace the lid since it did not seal properly

Notes

Depth of flavor seasonings:

These are seasonings that I add to my chili to boost the depth of flavor, to add a more complex umami component. However, some of these you may not have on hand, and are certainly not required to make chili. If you have them on hand, I’d recommend adding these, but it’s your call if you want to add them. I encourage you to make your own modifications to these seasonings and experiment with what you have on hand and suits your taste.

Slow cooking the chili:

I like to transfer my chili to a slow cooker and simmer it at least overnight to help develop some of the flavors before canning. Now in theory you get this by default via the pressure canning step, however I have found that the longer I let it simmer, the more I enjoy the end result. If you have the patience, I recommend letting the chili simmer for at least a few hours before canning.

jbwApril 30, 2020May 19, 2020No comment

Chile Colorado

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Chile Colorado

Cuisine Mexican

Cook Time 30

Canning Time 50

Total Time 1 20

Servings half-pint jars

Ingredients

6 guajillo chiles stemmed and seeded
6 ancho chiles or pasilla chiles, stemmed and seeded
2 morita chiles stemmed and seeded
1 medium yellow onion quartered
4 cloves garlic
3 medium Roma or plum tomatoes halved and cored
2 tbsp white vinegar or apple cider white vinegar
1/2 tsp Mexican oregano or oregano
1/2 tsp marjoram
1/2 tsp ground cumin
1/2 tsp salt to taste
2 tbsp vegetable oil
boiling water

Instructions

Toast and soak the chiles

Begin boiling enough water to cover all the chiles
Toast the chiles over a medium flame until fragrant, be careful not to let them brown or blister (1-2 minutes)
Cover the chiles with boiling water and let them soak for 20 minutes
Drain chiles and discard water

Roast the vegetables

Set the broiler to high and arrange a rack near the top
Line a baking sheet with aluminum foil
Place onion, garlic, and tomatoes (skin side up) on the baking sheet
Broil until skins are slightly charred
Remove from the oven and set aside

Blend the chiles and vegetables

In the food processor, add the chiles, onion, garlic, and tomatoes, spices, and vinegar
Process in to a smooth consistency in the food processor
Add boiling water to the mixture while blending to create a thin sauce

Strain the sauce

After processing, strain the sauce to give it a smoother consistency and remove chile skins
The easiest way to do this is using a powered vegetable strainer or a food mill, but can also be done with a metal kitchen strainer, being sure to press down firmly to extract as much as possible from the pulp
Discard the pulp

Fry the sauce

In a medium pot over high heat, distribute the vegetable oil over the bottom
Once hot, slowly pour the sauce in to the oil, expect it to sizzle and watch out for splatters
After frying for 30 seconds, reduce heat to simmer
Add salt to taste

Canning the Chile Colorado

Set up the four half-pint jars near the cooking area with their lids and rings handy
Distribute the sauce evenly among the half-pint jars up to 1/2 inch headspace
Wipe the rims of the jars clean as necessary
Apply lids and screw the bands to finger tightness on the jars
Using the jar lifter, lower the jars in to the instant pot
Secure the lid of the instant pot and make sure the pressure valve is set
Program the instant pot to cook under high pressure for 50 minutes, and make sure to disable the Keep Warm setting

Wrapping up the process

After the instant pot has finished cooking, be sure to let it come down to ambient pressure using the natural release cycle, do not try to do the quick release cycle as this can cause liquid to be forced out of the jars and potentially break the seals
Once the instant pot is safe to open, open it and use the jar lifter to pull the jars out and place on a towel too dry and cool down
If the rings on the jars are loose, they can be finger tightened again, carefully
Leave the jars to cool, you should hear the lids popping as the pressure creates a seal on the jars
After the jars have cooled, the rings can be removed and the jars are now shelf-stable and safe to store in a pantry to be eaten later
If any jar failed to seal, it is safe to either eat immediately or reprocess in the instant pot, though you may need to replace the lid since it did not seal properly

jbwApril 29, 2020May 19, 20202 Comments

Chorizo

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Chorizo

Cuisine Mexican

Prep Time 12

Cook Time 10

Canning Time 1 10

Servings half-pint jars

Ingredients

2 lb ground pork
12 guajillo chiles stemmed and seeded
3 morita chiles stemmed and seeded
1 cup apple cider vinegar or white vinegar
7 cloves garlic
3 sprigs thyme
15 black peppercorns
5 cloves
7 allspice berries
2 bay leaves
1 tsp Mexican oregano or oregano
1/4 tsp ground cinnamon
1/2 tsp ground cumin
1/4 cup salt
boiling water

Instructions

Toast and soak the chiles

Begin boiling enough water to cover all the chiles
Toast the chiles over a medium flame until fragrant, be careful not to let them brown or blister (1-2 minutes)
Cover the chiles with boiling water and let them soak for 20 minutes
Drain chiles and discard water

Make the marinade

In the food processor, add the chiles, garlic, spices, and vinegar
Process in to a marinade in the food processor

Pickle the pork

Place the ground pork in a large bowl and add the marinade
Work the marinade in to the pork (wear disposable gloves if possible)
Punch deep holes in to the meat with fingers
Cover bowl with a paper towel and place in the fridge
Leave to cure for a minimum of 2 hours, maximum up to 3 days, I usually let it sit for 12 hours (overnight)

Canning the Chorizo

Cook the chorizo in a large pan over medium high heat
Simmer until chorizo reaches uniform consistency, about 5 minutes
Set up the eight half-pint jars near the cooking area with their lids and rings handy
Distribute the chorizo evenly among the half-pint jars up to 1/2 inch headspace
Wipe the rims of the jars clean as necessary
Apply lids and screw the bands to finger tightness on the jars
Using the jar lifter, lower the jars in to the instant pot
Secure the lid of the instant pot and make sure the pressure valve is set
Program the instant pot to cook under high pressure for 1 hour and 10 minutes, and make sure to disable the Keep Warm setting

Wrapping up the process

After the instant pot has finished cooking, be sure to let it come down to ambient pressure using the natural release cycle, do not try to do the quick release cycle as this can cause liquid to be forced out of the jars and potentially break the seals
Once the instant pot is safe to open, open it and use the jar lifter to pull the jars out and place on a towel too dry and cool down
If the rings on the jars are loose, they can be finger tightened again, carefully
Leave the jars to cool, you should hear the lids popping as the pressure creates a seal on the jars
After the jars have cooled, the rings can be removed and the jars are now shelf-stable and safe to store in a pantry to be eaten later
If any jar failed to seal, it is safe to either eat immediately or reprocess in the instant pot, though you may need to replace the lid since it did not seal properly

jbwApril 24, 2020May 19, 2020No comment

Beef Stock

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Beef Stock

Prep Time 30

Cook Time 1 30

Canning Time 20

Total Time 2 20

Servings pint jars

Ingredients

5 regular mouth pint jars sanitized, with lids and rings
2 lb beef bones or ribs
1 large yellow onion quartered
5 cloves garlic
2 stalks celery
3 carrots
2 sprigs rosemary or 3 sprigs thyme
5 cloves optional
2 bay leaves
1 tbsp peppercorns
1 tbsp salt to taste
1 tbsp apple cider vinegar or white wine vinegar
10 cups water
2 cups red wine

Instructions

Roast the bones

Preheat oven to 450 degrees
Place bones on to a baking sheet and roast for 30 minutes
For a more richer flavored stock, add the other vegetables and spices and roast for another 20 minutes, skip for a lighter stock

Pressure cook the ingredients

Remove baking sheet from the oven and add red wine to deglaze the pan, scraping up browned bits with a spatula
Transfer bones, vegetables, spices, and wine to the instant pot
Add 10 cups water (or more if desired, up to max fill line)
Secure the lid of the instant pot and make sure the pressure valve is set
Program the instant pot to cook under high pressure for 1 hour and 30 minutes, and make sure to disable the Keep Warm setting
After the instant pot has finished cooking, use the quick release method to bring it down to ambient pressure
Skim off the fat on top and strain the contents of the instant pot in to another container and discard the spent solids

Canning the Beef Stock

Set up the five pint jars near the cooking area with their lids and rings handy
Rinse out the instant pot and place canning rack inside and fill with ~2 inches of water
Distribute the stock among the pint jars
Wipe the rims of the jars clean as necessary
Apply lids and screw the bands to finger tightness on the jars
Using the jar lifter, lower the jars in to the instant pot
Secure the lid of the instant pot and make sure the pressure valve is set
Program the instant pot to cook under high pressure for 20 minutes, and make sure to disable the Keep Warm setting

Wrapping up the process

After the instant pot has finished cooking, be sure to let it come down to ambient pressure using the natural release cycle, do not try to do the quick release cycle as this can cause liquid to be forced out of the jars and potentially break the seals
Once the instant pot is safe to open, open it and use the jar lifter to pull the jars out and place on a towel too dry and cool down
If the rings on the jars are loose, they can be finger tightened again, carefully
Leave the jars to cool, you should hear the lids popping as the pressure creates a seal on the jars
After the jars have cooled, the rings can be removed and the jars are now shelf-stable and safe to store in a pantry to be used later
If any jar failed to seal, it is safe to either eat immediately or reprocess in the instant pot, though you may need to replace the lid since it did not seal properly

Notes

Stock clarity:

For a clear stock, or if using previously marinated beef/bones, boil for 10 minutes prior to roasting. This is usually done for aesthetics so I usually skip this step.

jbwApril 23, 2020May 19, 2020No comment

Split Pea Soup

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Split Pea Soup

Cook Time 30

Canning Time 1 15

Total Time 1 45

Servings pint jars

Ingredients

2 cups split peas 1 lb package
2 ham hocks or ham bone, optional
1 cup diced ham
4 cups water
4 cups chicken stock
2 tbsp olive oil
3 cloves garlic
2 ribs celery
3 carrots
1 medium yellow onion
1 leek
1 tbsp Worcestershire sauce
3 tbsp lemon juice
1/2 tsp allspice
1/2 tsp sage
1/4 tsp thyme
1/4 tsp majoram
salt and pepper to taste

Instructions

Pressure cook the peas

Add split peas, water, chicken stock, and ham hocks (if using) to the instant pot
Secure the lid of the instant pot and make sure the pressure valve is set
Program the instant pot to cook under high pressure for 15 minutes, and make sure to disable the Keep Warm setting
After the instant pot has finished cooking, use the quick release method to bring it down to ambient pressure

Prepare the veggies

Finely chop the garlic
Dice the onion, leek, celery, and carrots into small pieces
Put a large pot over medium/high heat and add the olive oil
Add the chopped veggies and ham and stir to coat, adding a bit more olive oil as necessary
Cook until the onions are translucent (~5 minutes)

Bringing it all together

Add the split pea mixture from the instant pot
Bring the mixture to a boil
Reduce heat to simmer
Season with salt and pepper to taste

Canning the Split Pea Soup

Rinse out the instant pot and place canning rack inside and fill with ~2 inches of water
Distribute the soup evenly among the pint jars, being careful not to overfill the jars
Wipe the rims of the jars clean as necessary
Apply lids and screw the bands to finger tightness on the jars
Using the jar lifter, lower the jars in to the instant pot
Secure the lid of the instant pot and make sure the pressure valve is set
Program the instant pot to cook under high pressure for 1 hour and 15 minutes, and make sure to disable the Keep Warm setting

Wrapping up the process

After the instant pot has finished cooking, be sure to let it come down to ambient pressure using the natural release cycle, do not try to do the quick release cycle as this can cause liquid to be forced out of the jars and potentially break the seals
Once the instant pot is safe to open, open it and use the jar lifter to pull the jars out and place on a towel too dry and cool down
If the rings on the jars are loose, they can be finger tightened again, carefully
Leave the jars to cool, you should hear the lids popping as the pressure creates a seal on the jars
After the jars have cooled, the rings can be removed and the jars are now shelf-stable and safe to store in a pantry to be eaten later
If any jar failed to seal, it is safe to either eat immediately or reprocess in the instant pot, though you may need to replace the lid since it did not seal properly

jbwApril 22, 2020May 19, 2020No comment

Chicken Stock

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Chicken Stock

Prep Time 30

Cook Time 1 30

Canning Time 20

Total Time 2 20

Servings pint jars

Ingredients

5 regular mouth pint jars sanitized, with lids and rings
1 chicken carcass or chicken wings
1 large yellow onion quartered
2 stalks celery
3 carrots
3 sprigs thyme or 1 sprig rosemary
1 (2-inch) piece ginger optional
2 bay leaves
1 tbsp peppercorns
1 tbsp salt to taste
1 tbsp apple cider vinegar or white wine vinegar
10 cups water

Instructions

Roast the bones

Preheat oven to 450 degrees
Place carcass/bones on to a baking sheet and roast for 30 minutes
For a more richer flavored stock, add the other vegetables and spices and roast for another 20 minutes, skip for a lighter stock

Pressure cook the ingredients

Transfer chicken, vegetables, and spices to the instant pot
Add 10 cups water (or more if desired, up to max fill line)
Secure the lid of the instant pot and make sure the pressure valve is set
Program the instant pot to cook under high pressure for 1 hour and 30 minutes, and make sure to disable the Keep Warm setting
After the instant pot has finished cooking, use the quick release method to bring it down to ambient pressure
Skim off the fat on top and strain the contents of the instant pot in to another container and discard the spent solids

Canning the Chicken Stock

Set up the five pint jars near the cooking area with their lids and rings handy
Rinse out the instant pot and place canning rack inside and fill with ~2 inches of water
Distribute the stock among the pint jars
Wipe the rims of the jars clean as necessary
Apply lids and screw the bands to finger tightness on the jars
Using the jar lifter, lower the jars in to the instant pot
Secure the lid of the instant pot and make sure the pressure valve is set
Program the instant pot to cook under high pressure for 20 minutes, and make sure to disable the Keep Warm setting

Wrapping up the process

After the instant pot has finished cooking, be sure to let it come down to ambient pressure using the natural release cycle, do not try to do the quick release cycle as this can cause liquid to be forced out of the jars and potentially break the seals
Once the instant pot is safe to open, open it and use the jar lifter to pull the jars out and place on a towel too dry and cool down
If the rings on the jars are loose, they can be finger tightened again, carefully
Leave the jars to cool, you should hear the lids popping as the pressure creates a seal on the jars
After the jars have cooled, the rings can be removed and the jars are now shelf-stable and safe to store in a pantry to be eaten later
If any jar failed to seal, it is safe to either eat immediately or reprocess in the instant pot, though you may need to replace the lid since it did not seal properly

Notes

Stock clarity:

For a clear stock, or if using previously flavored chicken carcass/bones, boil for 10 minutes prior to roasting. This is usually done for aesthetics so I usually skip this step unless using bones from chicken wings or a rotisserie chicken.

jbwApril 13, 2020May 19, 2020No comment

Chana Dal

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Chana Dal

Cuisine Indian

Prep Time 2

Cook Time 30

Canning Time 1 15

Total Time 2 1 45

Servings pint jars

Ingredients

4 pint jars sanitized, with lids and rings
2 cups dried split baby chickpeas a.k.a. chana dal, split bengal gram
2 tbsp baking soda
1 (2-inch) piece peeled fresh ginger
1 large yellow onion quartered
3 cloves garlic
1-3 serrano chiles stemmed and seeded
2 tbsp vegetable oil
1 tsp salt to taste
2 tbsp lemon juice
2 cups vegetable stock or water

Spices

4 dried curry leaves or bay leaves
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp garam masala
1/2 tsp chili powder
1 tsp ground coriander
1 tsp ground turmeric
1/4 tsp asafoetida powder optional

Instructions

Soak the chickpeas

Place the chickpeas in a large bowl
Sprinkle 1 tablespoon of baking soda over the chickpeas
Add water to sufficiently cover the chickpeas, considering they will roughly double in size as they absorb water
After soaking for 24 hours, drain and rinse and repeat the steps of this section with the remaining baking soda
After 48 hours, drain and rinse the chickpeas again and set aside – in a pinch these steps can be abbreviated to soaking the night before with one portion of baking soda but note that the chickpeas may expand in size further when processing

Toast and grind the whole spices

Separately for each portion of cumin and mustard seeds, toast the spices over a medium flame until fragrant
Grind the spices to a medium to fine coarseness in a food processor
Set spices aside for later

Combine the vegetables into a paste

In the food processor, add the onion, ginger, garlic, and peppers
Process to a paste in the food processor

Prepare the jars for canning

Set up the four pint jars near the cooking area with their lids and rings handy
Heat the vegetable oil in a medium stock pot over medium heat
Using tongs, fry the curry leaves briefly in the oil
In the bottom of each jar, place one of the curry leaves

Bringing it all together

Add the separated toasted and ground spices to the oil
Add the paste and cook for two to three minutes until the mixture is golden brown, adding additional oil as necessary
Add the water and lemon juice and stir
Add the remaining ground spices and season to taste
Add the chickpeas and mix thoroughly, reduce heat to simmer

Canning the Chana Dal

Add canning rack to the instant pot and fill with ~2 inches of water
Distribute the chana evenly among the pint jars, being careful not to fill more the jars more than 3/4ths to account for additional chickpea expansion
Wipe the rims of the jars clean as necessary
Apply lids and screw the bands to finger tightness on the jars
Using the jar lifter, lower the jars in to the instant pot
Secure the lid of the instant pot and make sure the pressure valve is set
Program the instant pot to cook under high pressure for 1 hour and 15 minutes, and make sure to disable the Keep Warm setting

Wrapping up the process

After the instant pot has finished cooking, be sure to let it come down to ambient pressure using the natural release cycle, do not try to do the quick release cycle as this can cause liquid to be forced out of the jars and potentially break the seals
Once the instant pot is safe to open, open it and use the jar lifter to pull the jars out and place on a towel too dry and cool down
If the rings on the jars are loose, they can be finger tightened again, carefully
Leave the jars to cool, you should hear the lids popping as the pressure creates a seal on the jars
After the jars have cooled, the rings can be removed and the jars are now shelf-stable and safe to store in a pantry to be eaten later
If any jar failed to seal, it is safe to either eat immediately or reprocess in the instant pot, though you may need to replace the lid since it did not seal properly

jbwMarch 28, 2020May 19, 2020No comment

French Onion Soup

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French Onion Soup

Cuisine French

Prep Time 15

Cook Time 1 45

Canning Time 1

Total Time 3

Servings pint jars

Ingredients

5 regular mouth pint jars sanitized, with lids and rings
4 lbs red and yellow onions about 5 medium onions
3 tbsp vegetable oil
1 tsp salt
2 cups white wine
10 oz beef stock
10 oz chicken stock
10 oz apple cider
1 bouquet garni thyme sprigs, rosemary sprigs, and bay leaf tied together with kitchen string
1 shot whiskey
salt and pepper to taste

Soup toppings

stale, toasted country style bread
grated Gruyère cheese

Instructions

Prepare the onions

Trim the onions and halve lengthwise
Slice onions into crescent shapes
Heat the vegetable oil in a medium stock pot over medium-high heat
Layer the onions in the pan with salt
Cook until the onions are caramelized and dark brown, about 45-60 minutes, stirring occasionally

Prepare the soup base

While the onions are cooking down, place a separate pan over high heat
Add the beef stock, chicken stock, cider, whiskey and bouquet garni to the pan
Bring to a boil, then reduce heat and simmer, covered

Bringing it all together

Add the white wine to the onions and bring the heat to high
Deglaze the pan and scrape up any browned bits and reduce the wine to a syrup consistency
Remove the bouquet garni from the soup base and add base to the onions
Add salt and pepper to taste
Reduce heat and simmer

Canning the Onion Soup

Add canning rack to the instant pot and fill with ~2 inches of water
Set up the five pint jars near the cooking area with their lids and rings handy
Distribute the soup evenly among the pint jars
Wipe the rims of the jars clean as necessary
Apply lids and screw the bands to finger tightness on the jars
Using the jar lifter, lower the jars in to the instant pot
Secure the lid of the instant pot and make sure the pressure valve is set
Program the instant pot to cook under high pressure for 1 hour, and make sure to disable the Keep Warm setting

Wrapping up the process

After the instant pot has finished cooking, be sure to let it come down to ambient pressure using the natural release cycle, do not try to do the quick release cycle as this can cause liquid to be forced out of the jars and potentially break the seals
Once the instant pot is safe to open, open it and use the jar lifter to pull the jars out and place on a towel too dry and cool down
If the rings on the jars are loose, they can be finger tightened again, carefully
Leave the jars to cool, you should hear the lids popping as the pressure creates a seal on the jars
After the jars have cooled, the rings can be removed and the jars are now shelf-stable and safe to store in a pantry to be eaten later
If any jar failed to seal, it is safe to either eat immediately or reprocess in the instant pot, though you may need to replace the lid since it did not seal properly

Serving the Onion Soup

Open the jar and reheat the soup
Add soup to a soup crock and top with bread and grated cheese
Place crock under broiler for 5 minutes or until cheese has fully melted and is bubbling

Notes

Regular mouth jars:

Normally regular or wide mouth mason jars are interchangeable, and the only consideration is how many jars will fit in the instant pot (5 regular mouth, 4 wide mouth). Since in this recipe the yield is 5 jars, I recommend using regular mouth pint jars.