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Author jbwPosted on No comment Burmese Chicken Curry

Burmese Chicken Curry

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Burmese Chicken Curry

Cuisine Burmese
Cook Time 30 minutes
Canning Time 1 hour 15 minutes
Total Time 2 hours
Servings 5 pint jars

Ingredients

  • 5 regular mouth pint jars sanitized, with lids and rings
  • 2 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces
  • 2 tsp salt
  • 1/2 tsp turmeric
  • 1 tbsp paprika
  • 1 medium yellow onion quartered
  • 2 shallots
  • 1 (1 inch) piece peeled fresh ginger
  • 6 cloves garlic
  • 16 oz unsweetened coconut milk (see note on safety)
  • 16 oz chicken stock or water
  • 1/3 cup vegetable oil
  • 1 tbsp lime juice
  • 2 tbsp fish sauce
  • 1/2 tsp chili powder or cayenne
  • 1 tbsp curry powder preferably Madras
  • 1/2 tsp garam masala
  • 2 tbsp red curry paste (optional)
  • 1 tbsp lemongrass (optional)

Instructions

Marinate the chicken

  • Mix the paprika, turmeric, and salt together with the chicken
  • Set aside to marinate

Combine the onion base into a paste

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

Cook the onion base

  • Heat the vegetable oil in a medium stock pot over medium heat
  • Add the paste and cook until the onions have released their moisture, about 10-15 minutes, adding additional oil and scraping the pan as necessary

Bringing it all together

  • Add the chicken and sauté until fragrant
  • Add the coconut milk and bring to a boil
  • Add the remaining ingredients
  • Reduce heat and simmer

Canning the Burmese Curry

  • 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
  • In the bottom of each jar, place one of the bay leaves
  • Distribute the curry 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 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

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.
Coconut milk safety:
There are no tested recipes for canning coconut milk since it low acid and has high fat content.  Since the coconut milk is diluted in this recipe, and we add back in acid with the lime juice, I use a light coconut milk and can the recipe with the coconut milk included.  However, this is not recommended and if you do this you do so at your own risk. The safest approach is to can the recipe without the coconut milk and add in coconut milk upon serving.
Author jbwPosted on No comment Lu Ruo Fan

Lu Ruo Fan

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Lu Ruo Fan

Cuisine Chinese
Cook Time 10 minutes
Canning Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4 pint jars

Ingredients

  • 4 pint jars sanitized, with lids and rings
  • 1.5 lb pork belly
  • 1 Tbsp peanut oil or vegetable oil
  • 1/4 cup rock sugar or brown sugar
  • 1/4 cup deep fried shallots or minced shallots
  • 8 cloves garlic
  • 1 (2-inch) piece peeled fresh ginger
  • 8 shiitake mushrooms fresh or rehydrated
  • 3 star anize
  • 3 cloves
  • 2 tsp Sichuan peppercorns
  • 1 tsp fennel seeds
  • 1/2 tsp ground white pepper
  • 1/2 tsp five spice powder
  • 1/2 tsp salt
  • 1 cup diced daikon
  • 1/4 cup Shaoxing wine or mirin, dry sherry, sake, or Hennessy
  • 2 Tbsp soy sauce
  • 2 Tbsp mushroom oyster sauce optional
  • 1 Tbsp black vinegar optional
  • 2 Tbsp Clearjel see notes below
  • 1 cup boiling water
  • 4 bay leaves

Instructions

Cut the pork belly

  • Cut the pork belly, skin down, into roughly half-inch strips
  • Chill the pork in the freezer beforehand for 10-20 minutes for easier cutting

Toast and grind the whole spices

  • Separately for each portion of star anise, cloves, fennel, and Sichuan peppercorns, 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 aromatics into a paste

  • In the food processor, add the ginger, garlic, and mushrooms
  • Process to a paste in the food processor

Brown the pork belly

  • Heat the peanut oil in a medium stock pot over medium heat
  • Add the pork belly and cook for ~5 minutes
  • Drain any excess fat
  • Add sugar and caramelize the pork belly (another ~5 minutes)

Bringing it all together

  • Stir in shallots and aromatics paste
  • Add in the liquids and sauces
  • Deglaze the bottom of the pot
  • Mix Clearjel with water and add to the pot
  • Stir together well

Canning the Lu Ruo Fan

  • Set up the four pint jars near the cooking area with their lids and rings handy
  • Place a bay leaf at the bottom of each jar
  • Distribute the Lu Ruo Fan evenly among the pint jars up to 1 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 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
  • Shake the jars to mix everything together in the jars (this will help the Clearjel to set)
  • 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

Clearjel and canning safety:
Normally, flour is used as a thickening agent in recipes, however when canning, thickeners such as flour can prevent heat from penetrating to the center of the jar, interfering with safe processing to destroy the bacterial spores that cause botulism.  Clearjel is a modified cornstarch that is safe for canning, so we use it instead of flour in this recipe.  Make sure you purchase regular Clearjel and not instant Clearjel, as only the former is safe for canning.
Author jbwPosted on No comment Vegetable Stock

Vegetable Stock

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Vegetable Stock

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Canning Time 20 minutes
Total Time 2 hours 10 minutes
Servings 5 pint jars

Ingredients

  • 5 regular mouth pint jars sanitized, with lids and rings
  • 2 large yellow onions quartered
  • 5 cloves garlic
  • 4 stalks celery
  • 3 carrots
  • 3 sprigs thyme or 1 sprig rosemary
  • 1 fennel bulb optional
  • 1 parsnip or rutabaga, daikon, optional
  • 2 bay leaves
  • 1 tbsp peppercorns
  • 1 tbsp salt to taste
  • 10 cups water

Instructions

Roast the vegetables

  • Preheat oven to 450 degrees
  • Add the vegetables and spices and roast for 20 minutes

Pressure cook the ingredients

  • Transfer 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
  • Strain the contents of the instant pot in to another container and discard the spent solids

Canning the Vegetable 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
Author jbwPosted on No comment Crushed Garlic

Crushed Garlic

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Crushed Garlic

Prep Time 5 minutes
Canning Time 40 minutes
Total Time 45 minutes
Servings 6 half-pint jars

Ingredients

  • 6 pint jars sanitized, with lids and rings
  • 2 lb peeled garlic
  • 2 tsp salt
  • 1 1/2 tsp citric acid
  • 1 cup boiling water

Instructions

Parboil the garlic

  • Bring a medium pot of water to boil
  • Turn off heat and submerge garlic cloves for 5 minutes
  • Drain the garlic

Mince the garlic

  • Mince by hand, or with a food processor, or with a food grinder
  • Mix in the salt and citric acid

Mix in boiling water

  • Bring the 1 cup water to boil
  • Stir the boiling water in to the garlic

Canning the Garlic

  • Set up the 6 half-pint jars near the cooking area with their lids and rings handy
  • Add canning rack to the instant pot and fill with ~2 inches of water
  • Distribute the garlic 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 40 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 use immediately or refrigerate for later use

Notes

Peeled garlic:
If you find the prospect of peeling 2 lbs of garlic cloves daunting, you can buy whole peeled garlic in bulk for this recipe as I do.
Crushing the garlic:
I highly recommend using a food grinder to mince the garlic, I use the food grinder attachment for my Kitchenaid mixer.  Using this method in conjunction with buying peeled garlic takes the bulk of the work out of this recipe.
Author jbwPosted on 5 Comments on Crushed Tomatoes

Crushed Tomatoes

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5 from 5 votes

Crushed Tomatoes

Cook Time 30 minutes
Canning Time 15 minutes
Total Time 45 minutes
Servings 4 pint jars

Ingredients

  • 4 pint jars sanitized, with lids and rings
  • 5 lb tomatoes
  • 2 tsp salt
  • 4 tbsp lemon juice

Instructions

Cook the tomatoes

  • Core and chop the tomatoes in to a pot over medium heat
  • Mash and stir tomatoes as you add them to the pot
  • Cook until mixture reaches stir-able consistency

Strain the tomatoes

  • While the tomatoes are still hot, feed them through a food mill or vegetable strainer to remove seeds and skins
  • Collect strained tomatoes and discard remaining solids

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
  • Add 1/2 tsp salt and 1 tbsp lemon juice to each jar

Canning the Tomatoes

  • Add canning rack to the instant pot and fill with ~2 inches of water
  • Bring the 2 cups water to boil
  • Distribute the tomatoes 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 35 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
Author jbwPosted on 2 Comments on Al Pastor

Al Pastor

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5 from 2 votes

Al Pastor

Cuisine Mexican
Prep Time 2 hours
Cook Time 10 minutes
Canning Time 1 hour 10 minutes
Total Time 3 hours 20 minutes
Servings 8 half-pint jars

Ingredients

  • 2-3 lb pork shoulder cut in to 1" pieces
  • 1 cup pineapple chopped
  • 3 guajillo chiles stemmed and seeded
  • 1 chile de arbol stemmed and seeded
  • 1 ancho chile stemmed and seeded
  • 1 tbsp vegetable oil
  • 1/3 cup white vinegar
  • 3 cloves garlic
  • 1 tbsp achiote paste
  • 1 tbsp brown sugar
  • 1 small white onion quartered
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground pepper
  • 1 tsp Mexican oregano optional
  • 1/2 tsp ground cumin optional
  • 1/4 tsp ground cloves optional
  • 2 tsp epazote optional
  • 2 tbsp 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, pineapple, garlic, onion, spices, sugar, oil, and vinegar
  • Process in to a marinade in the food processor

Pickle the pork

  • Place the pork in a large bowl and add the marinade
  • Work the marinade in to the pork (wear disposable gloves if possible)
  • Cover bowl with a paper towel and place in the fridge
  • Leave to marinate for 1 to 2 hours

Canning the Al Pastor

  • Cook the Al Pastor in a large pan over medium high heat
  • Simmer until Al Pastor 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 Al Pastor 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
Author jbwPosted on 1 Comment on Tori Paitan Ramen

Tori Paitan Ramen

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5 from 1 vote

Tori Paitan Ramen

Cuisine Japanese
Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Canning Time 20 minutes
Total Time 3 hours 5 minutes
Servings 5 pint jars

Ingredients

Instructions

Parboil the pork and chicken

  • In a large stock pot, add the 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 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
Author jbwPosted on 1 Comment on Harissa

Harissa

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5 from 1 vote

Harissa

Cuisine Mediterranean
Cook Time 30 minutes
Canning Time 50 minutes
Total Time 1 hour 20 minutes
Servings 2 half-pint jars

Ingredients

  • 8 guajillo chiles stemmed and seeded
  • 8 new mexico chiles or pasilla chiles, stemmed and seeded
  • 6 cloves garlic
  • 1 tbsp sun dried tomatoes or tomato paste
  • 2 tbsp mint
  • 2 tbsp cilantro
  • 1 tsp caraway seeds
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp smoked paprika
  • 1 tbsp salt
  • ground black pepper to taste
  • 2 tbsp lemon juice
  • 1 tbsp white vinegar or apple cider vinegar
  • 2 tbsp olive oil

Instructions

Soak the chiles

  • Begin boiling enough water to cover all the chiles
  • Cover the chiles with boiling water and let them soak for 20 minutes
  • Drain chiles and discard water

Toast and grind the whole spices

  • Separately for each portion of caraway, coriander, and cumin, 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

Blend the chiles and vegetables

  • In the food processor, add the chiles, garlic, mint, cilantro, sun dried tomatoes, spices, lemon juice, and vinegar
  • Process in to a smooth consistency in the food processor
  • Add olive oil to the mixture while blending to create a thin sauce

Canning the Harissa

  • Set up the two 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
Author jbwPosted on 3 Comments on Pho Ga

Pho Ga

Print Pin
5 from 3 votes

Pho Ga

Cuisine Vietnamese
Prep Time 30 minutes
Cook Time 35 minutes
Canning Time 20 minutes
Total Time 1 hour 25 minutes
Servings 5 pint jars

Ingredients

  • 5 regular mouth pint jars sanitized, with lids and rings
  • 1 chicken carcass or chicken wings
  • 1 lb bone-in, skin-on chicken thighs or drumsticks
  • 1 large yellow onion quartered
  • 1 (2-inch) piece ginger
  • 1 bunch cilantro
  • 1 apple quartered
  • 4 cloves
  • 1/2 tsp ground white pepper
  • 2 tbsp coriander
  • 2 tbsp fish sauce
  • 1 tsp palm sugar or rock sugar
  • 1 tbsp salt to taste
  • 10 cups water
  • ice water

Instructions

Roast the onions and ginger

  • Preheat over to 450 degrees and move a rack to the top third of the oven
  • Place onions and ginger on baking sheet and in to the oven
  • Roast for 30 minutes, turning occasionally, until somewhat charred

Parboil the chicken

  • Meanwhile, in a large stock pot, add the chicken and fill with water
  • Bring to a rolling boil and boil for 20 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
  • Separate out the thighs and place them in ice water to stop cooking
  • Once cool to the touch, remove the meat from the thighs and set aside for later
  • Place the skin and bones back with the chicken

Pressure cook the ingredients

  • Transfer the drained chicken carcass, bones and skin, charred onions and ginger, and all remaining ingredients 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 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
  • Add salt to taste
  • Strain the contents of the pot in to another container and discard the spent solids

Canning the Pho 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
  • Place the chicken thigh meat in to the jars
  • 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
Author jbwPosted on 1 Comment on Merguez

Merguez

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Merguez

Cuisine Mediterranean
Prep Time 12 hours
Cook Time 10 minutes
Canning Time 1 hour 10 minutes
Total Time 13 hours 20 minutes
Servings 8 half-pint jars

Ingredients

  • 2 lb ground lamb
  • 1/4 cup harissa
  • 1/4 cup red wine vinegar
  • 1/4 cup cilantro
  • 1/4 cup mint
  • 4 cloves garlic
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 4 allspice berries
  • 2 tsp paprika
  • 2 tsp cayenne pepper or chili powder
  • 1 tsp sumac
  • 1 tsp ground cinnamon
  • 1/2 tsp turmeric
  • 1 tbsp salt
  • 1/2 tsp fresh ground pepper

Instructions

Toast and grind the whole spices

  • Separately for each portion of cumin, fennel, coriander, and allspice, 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

Make the marinade

  • In the food processor, add the toasted spices along with the remaining spices, mint, cilantro, garlic, harissa, and vinegar
  • Process in to a marinade in the food processor

Marinate the lamb

  • Place the ground lamb in a large bowl and add the marinade
  • Work the marinade in to the lamb (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 Merguez

  • Cook the merguez in a large pan over medium high heat
  • Simmer until merguez 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 merguez 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