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Simple One-Jar MealsDivide ingredient amounts between 2- 1 quart jars or
4- 1 pint jars.
These easy raw pack recipes are an innovative way to create delicious ready-to-eat meals for your pantry all year long. Raw ingredients and seasonings are combined, packed in the jar, and covered with hot broth; all the cooking takes place in the jar!
NOTE: To ensure proper pressure and temperature is achieved for safe processing, you must process at least 2 quarts or 4 pints in the pressure canner at one time
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Beef Stroganoff in a Jar by Ball®
Ingredients
2 lbs boneless beef chuck, trimmed and cut into 2 in chunks
1 cup sliced mushrooms
1 cup chopped onion
4 Tbsp tomato paste
Seasonings
2 tsp salt
1 Tsp ground black pepper
4 Tbsp Worcestershire sauce
2 tsp dried thyme
2 tsp dried parsley
2 garlic cloves
Beef Broth
Directions
Step 1: Prepare Pressure Canner and jars. Keep jars warm until ready to fill.
Step 2: Combine prepared ingredients and dry seasonings in a large bowl. Amounts listed are 2 (1qt jars) or 4 (1 pint jars.
Step 3: Filling 1 jar at a time, pack ingredients and remaining liquid seasonings tightly into hot jar, leaving 1 inch head-space. Ladle hot broth over ingredients leaving 1 inch head-space (you may have room for only a few Tbsps of broth) Remove air bubbles and add more broth if needed to fill to 1 inch head-space, apply lid and ring to fingertip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled.
Step 4: Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight (pressure regulator) or weighted gauge on vent; bring pressure to 10 lbs for a weighted gauge canner or 11 lbs for a dial gauge canner. Process pints for 75 minutes and quarts for 90 minutes.
Step 5: Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool in the canner for an additional 10 minutes. Remove from canner. DO NOT tighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
To Serve: Transfer contents of quart jar to saucepan and wisk 2 Tbsp flour until well combined; 1 Tbsp for pint. Simmer over medium heat for 10 minutes, stirring often. Remove from heat, and stir in a large spoonful of sour cream. Serve over noodles or rice, or with potatoes; cooks choice.
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Chicken Chili Verde by Ball®
Ingredients
∙2 lbs boneless chicken breast (raw) cut into 2 inch cubes
∙1 cup canned white beans, drained and rinsed
∙1 cup of sliced green onions
∙1 cup of Roasted Salsa Verde (you can use store bought)
∙2 tsp salt
∙2 garlic cloves, sliced
∙4 Tbsp sliced pickled jalapenos
∙4 Tbsp chopped fresh cilantro or 3 tsp of dried
∙ Chicken Broth
Directions
Step 1: Prepare Pressure Canner and jars. Keep jars warm until ready to fill.
Step 2: Combine prepared ingredients and dry seasonings in a large bowl. Amounts listed are 2 (1 qt jars) OR 4 (1 pint jars).
(Mix all the ingredients together, except broth)
Step 3: Filling 1 jar at a time, pack ingredients and remaining liquid seasonings tightly into hot jar, leaving 1 inch head-space. Ladle hot broth over ingredients leaving 1 inch head-space (you may have room for only a few Tbsp of broth) Remove air bubbles and add more broth if needed to fill to 1 inch head-space, apply lid and ring to fingertip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled.
Step 4: Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight (pressure regulator) or weighted gauge on vent; bring pressure to 10 lbs for a weighted gauge canner or 11 lbs for a dial gauge canner. Process pints for 75 minutes and quarts for 90 minutes; adjusting for altitude.
Step 5: Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool in the canner for an additional 10 minutes. Remove from canner. DO NOT tighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
To Serve: Transfer contents of quart jar to saucepan and simmer over medium heat for 10 minutes, stirring frequently. Serve over hot cooked rice.
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Chicken Curry by Ball®
Ingredients
2 lbs boneless chicken breast cut into 2 inch cubes
1 cup finely chopped onion
1 cup finely chopped tomatoes
1 peeled and diced potatoes
½ cup raisins (optional)
Chicken Broth
Seasonings
2 tsp salt
4 Tbsp chopped fresh cilantro
4 Tbsp tomato paste
1 tsp curry powder
1 tsp garam masala (spiced used in Indian cooking)
Directions
Step 1: Prepare Pressure Canner and jars. Keep jars warm until ready to fill.
Step 2: Combine prepared ingredients and dry seasonings in a large bowl. Amounts listed are 2 (1qt jars) or 4 (1 pint jars.
Step 3: Filling 1 jar at a time, pack ingredients and remaining liquid seasonings tightly into hot jar, leaving 1 inch head-space. Ladle hot broth over ingredients leaving 1 inch head-space (you may have room for only a few Tbsps of broth) Remove air bubbles and add more broth if needed to fill to 1 inch head-space, apply lid and ring to fingertip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled.
Step 4: Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight (pressure regulator) or weighted gauge on vent; bring pressure to 10 lbs for a weighted gauge canner or 11 lbs for a dial gauge canner. Process pints for 75 minutes and quarts for 90 minutes: adjusting for altitude.
Step 5: Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool in the canner for an additional 10 minutes. Remove from canner. DO NOT tighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
To Serve: Transfer contents of quart jar to saucepan and simmer over medium heat for 10 minutes, stirring frequently. Serve over hot cooked rice.
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Chicken & Gravy Dinner in a Jar by Ball®
Ingredients
2 lbs boneless chicken breast cut into 2 inch cubes
1 cup finely chopped celery
1 cup finely chopped onions
1 cup peeled and diced potatoes
Chicken Broth
Seasonings
2 tsp salt
1 tsp ground black pepper
2 tsp poultry seasoning
4 Tbsp dry white wine
Directions
Step 1: Prepare Pressure Canner and jars. Keep jars warm until ready to fill.
Step 2: Combine prepared ingredients and dry seasonings in a large bowl. Amounts listed are 2 (1qt jars) or 4 (1 pint jars.
Step 3: Filling 1 jar at a time, pack ingredients and remaining liquid seasonings tightly into hot jar, leaving 1 inch head-space. Ladle hot broth over ingredients leaving 1 inch head-space (you may have room for only a few Tbsps of broth) Remove air bubbles and add more broth if needed to fill to 1 inch head-space, apply lid and ring to fingertip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled.
Step 4: Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight (pressure regulator) or weighted gauge on vent; bring pressure to 10 lbs for a weighted gauge canner or 11 lbs for a dial gauge canner. Process pints for 75 minutes and quarts for 90 minutes; adjusting for altitude.
Step 5: Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool in the canner for an additional 10 minutes. Remove from canner. DO NOT tighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
To Serve: Transfer contents of quart jar to saucepan and whisk in 2 Tbsp flour until well combined; 1 Tbsp for pint jar. Simmer over medium heat for 10 minutes, stirring often.
*Editor Note: I like this served over toast cut into cubes.
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Pot Roast in a Jar by Ball®
Ingredients
2 lbs boneless Beef Chuck, trimmed and cut into 2 inch chunks
1 cup peeled and diced potatoes
1 cup diced onions
½ cup diced celery
1 cup sliced carrots
Beef Broth
Seasonings
2 tsp salt
1 tsp ground black pepper
2 bay leaves
2 garlic cloves, sliced
1 cup dry red wine
Directions
Step 1: Prepare Pressure Canner and jars. Keep jars warm until ready to fill.
Step 2: Combine prepared ingredients and dry seasonings in a large bowl. Amounts listed are 2 (1qt jars) or 4 (1 pint jars.
Step 3: Filling 1 jar at a time, pack ingredients and remaining liquid seasonings tightly into hot jar, leaving 1 inch head-space. Ladle hot broth over ingredients leaving 1 inch head-space (you may have room for only a few Tbsps of broth) Remove air bubbles and add more broth if needed to fill to 1 inch head-space, apply lid and ring to fingertip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled.
Step 4: Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight (pressure regulator) or weighted gauge on vent; bring pressure to 10 lbs for a weighted gauge canner or 11 lbs for a dial gauge canner. Process pints for 75 minutes and quarts for 90 minutes; adjusting for altitude.
Step 5: Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool in the canner for an additional 10 minutes. Remove from canner. DO NOT tighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
To Serve: Transfer contents of quart jar to saucepan and whisk in 2 Tbsp flour until well combined; 1 Tbsp for pint jar. Simmer over medium heat for 10 minutes, stirring often.
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Shredded Chipotle Beef for Tacos
Ingredients
2 lb boneless beef chuck, trimmed and cut into 2 inch chunks
2 cups sliced onions
Beef Broth
Seasonings
2 tsp salt
2 tsp dried oregano’
8 garlic cloves, sliced
½ cup chopped fresh cilantro
2 Chipotle chili peppers in Adobo, finely chopped
Directions
Step 1: Prepare Pressure Canner and jars. Keep jars warm until ready to fill.
Step 2: Combine prepared ingredients and dry seasonings in a large bowl. Amounts listed are 2 (1qt jars) or 4 (1 pint jars.
Step 3: Filling 1 jar at a time, pack ingredients and remaining liquid seasonings tightly into hot jar, leaving 1 inch head-space. Ladle hot broth over ingredients leaving 1 inch head-space (you may have room for only a few Tbsps of broth) Remove air bubbles and add more broth if needed to fill to 1 inch head-space, apply lid and ring to fingertip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled.
Step 4: Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight (pressure regulator) or weighted gauge on vent; bring pressure to 10 lbs for a weighted gauge canner or 11 lbs for a dial gauge canner. Process pints for 75 minutes and quarts for 90 minutes: adjusting for altitude.
Step 5: Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool in the canner for an additional 10 minutes. Remove from canner. DO NOT tighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
To Serve: Drain contents of jar and shred meat (reserve the broth). Saute a sliced onion in oil until soft; add beef and ½ cup of the reserved broth; simmer 10 minutes. Serve in warmed tortillas with taco toppings.
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Easy Beef Stew by Ball®
makes 7 quarts or 14 pints
Ingredients
4 to 5 lb beef stew meat, cut into 1 1/2-inch cubes
1 Tbsp vegetable oil
12 cups cubed and peeled potatoes (about 12 medium)
8 cups sliced carrots (about 16 small)
3 cups chopped celery (about 5 stalks)
3 cups chopped onion (about 4 small)
1-1/2 Tbsp salt
1 tsp thyme
1/2 tsp pepper
Water
*You must process at least 2 quart jars or 4 pint jars in the pressure canner at one time to ensure safe processing.
DIRECTIONS
Step 1: PREPARE pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Step 2: BROWN meat in oil in a large saucepot. Add vegetables and seasonings to browned meat. Cover with boiling water. Bring stew to a boil. Remove from heat.
Step 3: LADLE hot stew into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Step 4: PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude.
Step 5: Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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Pork & Gravy Dinner in a Jar
Ingredients
2 lbs pork tenderloin cut into 2 inch cubes
1 cup sliced mushrooms
1 cup finely chopped onions
1 cup peeled and diced potatoes
Pork Broth or chicken
Seasonings
2 tsp salt
1 tsp ground black pepper
1 tsp dried thyme
4 Tbsp dry white wine
Directions
Step 1: Prepare Pressure Canner and jars. Keep jars warm until ready to fill.
Step 2: Combine prepared ingredients and dry seasonings in a large bowl. Amounts listed are 2 (1qt jars) or 4 (1 pint jars).
Step 3: Filling 1 jar at a time, pack ingredients and remaining liquid seasonings tightly into hot jar, leaving 1 inch head-space. Ladle hot broth over ingredients leaving 1 inch head-space (you may have room for only a few Tbsps of broth) Remove air bubbles and add more broth if needed to fill to 1 inch head-space, apply lid and ring to fingertip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled.
Step 4: Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight (pressure regulator) or weighted gauge on vent; bring pressure to 10 lbs for a weighted gauge canner or 11 lbs for a dial gauge canner. Process pints for 75 minutes and quarts for 90 minutes.
Step 5: Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool in the canner for an additional 10 minutes. Remove from canner. DO NOT tighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
To Serve: Transfer contents of quart jar to saucepan and whisk in 2 Tbsp flour until well combined; 1 Tbsp for pint jar. Simmer over medium heat for 10 minutes, stirring often.
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Hearty Chicken Stew by Ball®
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Beef in Wine Sauce
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Roast Pork in Spicy Broth
Step 3: Filling 1 jar at a time, pack ingredients and remaining liquid seasonings tightly into hot jar, leaving 1 inch head-space. Ladle hot broth over ingredients leaving 1 inch head-space (you may have room for only a few Tbsp of broth) Remove air bubbles and add more broth if needed to fill to 1 inch head-space, apply lid and ring to fingertip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled.
Step 4: Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight (pressure regulator) or weighted gauge on vent; bring pressure to 10 lbs for a weighted gauge canner or 11 lbs for a dial gauge canner. Process pints for 75 minutes and quarts for 90 minutes; adjusting for altitude.
Step 5: Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool in the canner for an additional 10 minutes. Remove from canner. DO NOT tighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
To Serve: Transfer contents of quart jar to saucepan and simmer over medium heat for 10 minutes, stirring frequently. Serve over hot cooked rice.
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Chicken Curry by Ball®
Ingredients
2 lbs boneless chicken breast cut into 2 inch cubes
1 cup finely chopped onion
1 cup finely chopped tomatoes
1 peeled and diced potatoes
½ cup raisins (optional)
Chicken Broth
Seasonings
2 tsp salt
4 Tbsp chopped fresh cilantro
4 Tbsp tomato paste
1 tsp curry powder
1 tsp garam masala (spiced used in Indian cooking)
Directions
Step 1: Prepare Pressure Canner and jars. Keep jars warm until ready to fill.
Step 2: Combine prepared ingredients and dry seasonings in a large bowl. Amounts listed are 2 (1qt jars) or 4 (1 pint jars.
Step 3: Filling 1 jar at a time, pack ingredients and remaining liquid seasonings tightly into hot jar, leaving 1 inch head-space. Ladle hot broth over ingredients leaving 1 inch head-space (you may have room for only a few Tbsps of broth) Remove air bubbles and add more broth if needed to fill to 1 inch head-space, apply lid and ring to fingertip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled.
Step 4: Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight (pressure regulator) or weighted gauge on vent; bring pressure to 10 lbs for a weighted gauge canner or 11 lbs for a dial gauge canner. Process pints for 75 minutes and quarts for 90 minutes: adjusting for altitude.
Step 5: Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool in the canner for an additional 10 minutes. Remove from canner. DO NOT tighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
To Serve: Transfer contents of quart jar to saucepan and simmer over medium heat for 10 minutes, stirring frequently. Serve over hot cooked rice.
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Chicken & Gravy Dinner in a Jar by Ball®
Ingredients
2 lbs boneless chicken breast cut into 2 inch cubes
1 cup finely chopped celery
1 cup finely chopped onions
1 cup peeled and diced potatoes
Chicken Broth
Seasonings
2 tsp salt
1 tsp ground black pepper
2 tsp poultry seasoning
4 Tbsp dry white wine
Directions
Step 1: Prepare Pressure Canner and jars. Keep jars warm until ready to fill.
Step 2: Combine prepared ingredients and dry seasonings in a large bowl. Amounts listed are 2 (1qt jars) or 4 (1 pint jars.
Step 3: Filling 1 jar at a time, pack ingredients and remaining liquid seasonings tightly into hot jar, leaving 1 inch head-space. Ladle hot broth over ingredients leaving 1 inch head-space (you may have room for only a few Tbsps of broth) Remove air bubbles and add more broth if needed to fill to 1 inch head-space, apply lid and ring to fingertip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled.
Step 4: Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight (pressure regulator) or weighted gauge on vent; bring pressure to 10 lbs for a weighted gauge canner or 11 lbs for a dial gauge canner. Process pints for 75 minutes and quarts for 90 minutes; adjusting for altitude.
Step 5: Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool in the canner for an additional 10 minutes. Remove from canner. DO NOT tighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
To Serve: Transfer contents of quart jar to saucepan and whisk in 2 Tbsp flour until well combined; 1 Tbsp for pint jar. Simmer over medium heat for 10 minutes, stirring often.
*Editor Note: I like this served over toast cut into cubes.
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Pot Roast in a Jar by Ball®
Ingredients
2 lbs boneless Beef Chuck, trimmed and cut into 2 inch chunks
1 cup peeled and diced potatoes
1 cup diced onions
½ cup diced celery
1 cup sliced carrots
Beef Broth
Seasonings
2 tsp salt
1 tsp ground black pepper
2 bay leaves
2 garlic cloves, sliced
1 cup dry red wine
Directions
Step 1: Prepare Pressure Canner and jars. Keep jars warm until ready to fill.
Step 2: Combine prepared ingredients and dry seasonings in a large bowl. Amounts listed are 2 (1qt jars) or 4 (1 pint jars.
Step 3: Filling 1 jar at a time, pack ingredients and remaining liquid seasonings tightly into hot jar, leaving 1 inch head-space. Ladle hot broth over ingredients leaving 1 inch head-space (you may have room for only a few Tbsps of broth) Remove air bubbles and add more broth if needed to fill to 1 inch head-space, apply lid and ring to fingertip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled.
Step 4: Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight (pressure regulator) or weighted gauge on vent; bring pressure to 10 lbs for a weighted gauge canner or 11 lbs for a dial gauge canner. Process pints for 75 minutes and quarts for 90 minutes; adjusting for altitude.
Step 5: Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool in the canner for an additional 10 minutes. Remove from canner. DO NOT tighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
To Serve: Transfer contents of quart jar to saucepan and whisk in 2 Tbsp flour until well combined; 1 Tbsp for pint jar. Simmer over medium heat for 10 minutes, stirring often.
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Shredded Chipotle Beef for Tacos
Ingredients
2 lb boneless beef chuck, trimmed and cut into 2 inch chunks
2 cups sliced onions
Beef Broth
Seasonings
2 tsp salt
2 tsp dried oregano’
8 garlic cloves, sliced
½ cup chopped fresh cilantro
2 Chipotle chili peppers in Adobo, finely chopped
Directions
Step 1: Prepare Pressure Canner and jars. Keep jars warm until ready to fill.
Step 2: Combine prepared ingredients and dry seasonings in a large bowl. Amounts listed are 2 (1qt jars) or 4 (1 pint jars.
Step 3: Filling 1 jar at a time, pack ingredients and remaining liquid seasonings tightly into hot jar, leaving 1 inch head-space. Ladle hot broth over ingredients leaving 1 inch head-space (you may have room for only a few Tbsps of broth) Remove air bubbles and add more broth if needed to fill to 1 inch head-space, apply lid and ring to fingertip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled.
Step 4: Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight (pressure regulator) or weighted gauge on vent; bring pressure to 10 lbs for a weighted gauge canner or 11 lbs for a dial gauge canner. Process pints for 75 minutes and quarts for 90 minutes: adjusting for altitude.
Step 5: Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool in the canner for an additional 10 minutes. Remove from canner. DO NOT tighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
To Serve: Drain contents of jar and shred meat (reserve the broth). Saute a sliced onion in oil until soft; add beef and ½ cup of the reserved broth; simmer 10 minutes. Serve in warmed tortillas with taco toppings.
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Easy Beef Stew by Ball®
makes 7 quarts or 14 pints
Ingredients
4 to 5 lb beef stew meat, cut into 1 1/2-inch cubes
1 Tbsp vegetable oil
12 cups cubed and peeled potatoes (about 12 medium)
8 cups sliced carrots (about 16 small)
3 cups chopped celery (about 5 stalks)
3 cups chopped onion (about 4 small)
1-1/2 Tbsp salt
1 tsp thyme
1/2 tsp pepper
Water
*You must process at least 2 quart jars or 4 pint jars in the pressure canner at one time to ensure safe processing.
DIRECTIONS
Step 1: PREPARE pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Step 2: BROWN meat in oil in a large saucepot. Add vegetables and seasonings to browned meat. Cover with boiling water. Bring stew to a boil. Remove from heat.
Step 3: LADLE hot stew into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Step 4: PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude.
Step 5: Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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Pork & Gravy Dinner in a Jar
Ingredients
2 lbs pork tenderloin cut into 2 inch cubes
1 cup sliced mushrooms
1 cup finely chopped onions
1 cup peeled and diced potatoes
Pork Broth or chicken
Seasonings
2 tsp salt
1 tsp ground black pepper
1 tsp dried thyme
4 Tbsp dry white wine
Directions
Step 1: Prepare Pressure Canner and jars. Keep jars warm until ready to fill.
Step 2: Combine prepared ingredients and dry seasonings in a large bowl. Amounts listed are 2 (1qt jars) or 4 (1 pint jars).
Step 3: Filling 1 jar at a time, pack ingredients and remaining liquid seasonings tightly into hot jar, leaving 1 inch head-space. Ladle hot broth over ingredients leaving 1 inch head-space (you may have room for only a few Tbsps of broth) Remove air bubbles and add more broth if needed to fill to 1 inch head-space, apply lid and ring to fingertip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled.
Step 4: Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight (pressure regulator) or weighted gauge on vent; bring pressure to 10 lbs for a weighted gauge canner or 11 lbs for a dial gauge canner. Process pints for 75 minutes and quarts for 90 minutes.
Step 5: Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool in the canner for an additional 10 minutes. Remove from canner. DO NOT tighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
To Serve: Transfer contents of quart jar to saucepan and whisk in 2 Tbsp flour until well combined; 1 Tbsp for pint jar. Simmer over medium heat for 10 minutes, stirring often.
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Hearty Chicken Stew by Ball®
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Beef in Wine Sauce
Roast Pork in Spicy Broth
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Red Pork and Hominy Stew
Red Pork and Hominy Stew
about 7 quarts or 14 pints
Ingredients
2 med yellow onions
2 Tbsp vegetable/canola oil
4 Tbsp mild chili powder*
2- 6 oz cans tomato paste
2 tsp Cumin
2 tsp garlic powder
½ tsp cayenne pepper (optional)
2 tsp salt
8 cups water
4 qts chicken or pork broth**
8 oz can chopped green chiles
3- 15 oz cans hominy (drained)
5 cups shredded pork or chicken (cooked)
Instructions
1) Finely dice the onion and put it in a large soup pot with the oil. Saute the the onion over medium heat for 3-5 minutes, or until it is translucent. Add the chili powder and continue to saute for an additional 2 minutes.The mixture will be fairly dry, so stir continuously to prevent burning.
2) Add water, tomato paste, cumin, garlic powder, cayenne powder, and salt to the pot. Whisk the ingredients together until the paste is dissolved. Allow the mixture to come to a simmer.
3) Finally, add the meat, chopped chiles, and drained hominy. Stir to combine and heat thoroughly.
4) Begin filling hot jars leaving 1 inch head-space, debubble the jars and add more liquid if needed. If you don't have enough liquid use extra broth or water to fill.
5) Wipe rims and apply lid and ring. Place jar in pressure canner and continue filling other jars.
6) Process quarts for 90 minutes and pints for 75 minutes.
Notes:
*The chili powder used in this recipe is a mild blend of chili peppers and other spices, but does not include salt.
** You can use reconstituted Better than Bouillon to make additional broth if needed.
When ready to prepare you can thicken if you'd like or serve as is.
Garnishes after opening to eat.
Extra onion
Lime wedges
Dried Mexican Oregano or Cilantro
Crushed Red Chiles
Let your guests add the garnishes to suit their own tastes. Serve with fresh or toasted bolillos.
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