Pressure canning recipes

Chili con carne

10 lbs ground beef
water to cover
2 Tbsp. chili powder
1 c. chopped onion
1/4 c. shortening
2 Tbsp. salt
small clove garlic

Simmer beef in water to cover for 15 mins. Add all other ingredients and mix well. Heat thoroughly. Pack in clean, hot containers. Adjust lids. Process at 10 lbs. Pints for 75 mins and quarts for 90 mins.


Goulash

6 lbs. lean meat, cubed
1/2 c. shortening
6 onions, chopped
2 carrots, chopped
1/2 c. chopped celery
1-1/2 qts. tomato juice
1 Tbsp. paprika
1/2 tsp. pepper
1/4 tsp. thyme
salt

Brown cubed meat in hot fat. Add onions and simmer until a golden color. Add remaining ingredients and cook thoroughly for 10 minutes. Pack hot in clean, hot containers to within 1 inch of top. Adjust lids Process at 10 lbs. Pints for 75 mins and quarts for 90 mins.

Sweet potato pizza crust

1.5 c. mashed sweet potato
1.5 c. whole wheat flour (or almond flour)
1 c. shredded mozzarella
2 large eggs (whole)
1 egg white
1 tsp. baking powder
1 tsp. salt
0.5 tsp. oregano
0.5 tsp. basil

Chicken, broccoli, and mushroom casserole

1 rotisserie chicken, breast and leg meat diced
1/2 lg. onion, diced
1 lb. mushrooms, sliced
1 lb. broccoli, cut into bite-sized florets
8 oz. bok choy, diced
2 Tbsp. butter
2 Tbsp. extra virgin olive oil
2 c. half and half
3 Tbsp. corn starch
4 oz. shredded cheddar
Salt and pepper to taste

Remove the meat from the chicken, dice it into bite-sized cubes, and save the carcass for stock. Cook mushrooms and onions in butter and olive oil until mushrooms have released their water and the onions are translucent. Add the bok choy and cook until the leaves wilt. Meanwhile, steam the broccoli florets. Mix all of the vegetables, any remaining cooking liquid, and chicken in a large bowl. Fold in shredded cheddar. Warm half and half over medium heat. Turn heat to medium-high and whisk in corn starch until thickened. Mix sauce with the vegetable and chicken mixture. Pour into a deep-dish 8x8 casserole and bake 30 mins, or until bubbly.

Balsamic-roasted strawberry tart with chocolate almond crust

Chocolate almond crust
(adapted from here)

1 1/2 c. almond meal/flour
1/4 c. cocoa powder
4 Medjool dates
1 Tbsp. sugar
1/4 c. coconut oil

Combine almond meal, cocoa powder, dates, sugar, and coconut oil. Process for about 60 seconds until dates are incorporated and mixture sticks together when pinched. Press into a 9-inch tart pan with removable base. Refrigerate 15 minutes.

Balsamic-roasted strawberries
(adapted from here)

2 pounds fresh strawberries
2 Tbsp. sugar
4 Tbsp. good quality, aged balsamic vinegar

Preheat oven to 350 degrees. Hull strawberries and slice into quarters. Place berries in a 9x13 glass pan. Sprinkle with sugar and balsamic vinegar. Roast for 45 minutes until thick and syrupy. Cool.

Filling and finishing tart
(adapted from here)


8 oz. cream cheese, softened
2 Tbsp. sugar
1/4 c. balsamic-roasted strawberries with syrup

Mix cream cheese, sugar, and strawberries until smooth. Spread filling over refrigerated tart crust.

Strain syrup from remaining balsamic-roasted strawberries. Spoon strawberries over the filled tart. Reserve syrup for serving. Refrigerate at least one hour before serving.

Chipotle Ham and Bean Soup

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Adapted from Serena Bakes Simply From Scratch
 
1 lb dry navy beans

1 Tbsp. raw apple cider vinegar)

1 smoked ham hock

1–2 cups diced ham

3 medium carrots, diced

3 stalks celery, diced

1 medium onion, diced

1 green bell pepper, diced

1–2 Tbsp. pureed chipotles in adobo*

1 tsp. Lawry’s seasoned salt

½ tsp. garlic powder

4.5 cups water

1 can beer (or additional 1.5 cups water)

salt and pepper, as needed

Sort the beans to remove broken beans or rocks. Cover beans with 2 inches of water, add vinegar, and soak overnight. In the morning, drain the soaking liquid from the beans and transfer to a crockpot. Add ham hock, vegetables, seasonings, and liquids to the crockpot. Cook on low for 8–10 hours. Add the diced ham to the crockpot about an hour before you plan to eat and adjust seasonings as needed.

Verdict: For a fairly inexpensive recipe, this is really delicious and filling. It’s even better when served with jalapeno cheddar cornbread.

*You can buy cans of chipotle peppers in adobo sauce in the “international” section of the grocery store. Most recipes call for 1 minced pepper and some of the adobo sauce. I’m way too lazy to measure that out and mince the pepper. I puree the contents of the entire can and freeze it. When I need chipotles in adobo, I pull out the brick of pureed peppers, cut off a slice, and put the rest back in the freezer. MUCH easier.

Jalapeno Cheddar Cream Cheese

1/4 tsp. crushed red pepper
1/8 tsp. garlic powder
1 oz. pickled jalapenos, finely diced
1 oz. shredded cheddar
8 oz. cream cheese, room temperature

Chili v.2

Our first chili recipe was okay, but we needed something different. When we had company for the Super Bowl, I made a fairly simple ground beef chili using a Lawry's seasoning packet, and it was excellent. This is a fairly close reproduction of the Super Bowl chili using a copycat Lawry's seasoning recipe and a combination of ground beef and cubed round steak.

Crockpot Chili

3/4 lb. ground beef, cooked (about 1/2 lb. cooked weight or a little more)
1 lb. round steak, trimmed and cubed in 3/8--1/2 inch dice
1 Tbsp. A1 steak sauce

1 can pinto beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can (6 oz) tomato paste
1 can (28 oz) crushed tomatoes
1 can (12 oz) hoppy beer (I've used both New Belgium Rampant and New Belgium Shift)

1 red bell pepper, diced
1 green bell pepper, diced
1/2 large yellow onion, diced
1 large carrot, diced
2 stalks celery, diced
1/2 yellow squash, diced

1 Lawry's chili seasoning packet (or equivalent -- see below)
1/2 Tbsp. chili powder
1/2 tsp. cumin
1/2 tsp. chipotle chili powder
Salt and pepper to taste

As a general rule of thumb for chili, I dice all of the vegetables so that the pieces are smaller than the beans. Brown the round steak cubes with A1, but do not cook through. Cook the ground beef (if it isn't already). Mix all ingredients in a 4 qt. crockpot (it will be full). Set crockpot on high for 3-4 hours, and turn to low until ready to serve.

Verdict: This chili was very good, but not quite the same as the one we made with the original Lawry's seasoning packet. We prefer all ground beef chili.

Lawry's chili seasoning copycat recipe
Slightly modified from The Hayley Daily

1 Tbsp. flour
1/2 Tbsp. chili powder
1 tsp. cocoa powder
3/4 tsp. salt
1/2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. oregano