Yesterday I canned carnitas meat.
Just like I did with the veggie/beef soup. I assembled it all in the jars instead of making a big pot of it and ladling that into jars. I browned the pork, not really brown but just a little and put 8 oz. of meat in each jar. Then I added tomatillos, bell peppers, jalapeno peppers, poblano peppers, onions, garlic, bay leaves and spices (cumin, oregano, salt, pepper).
To each jar, I added 1 tsp. of chicken flavored Better than Bouillon and topped it all off with hot water.
Fourteen quarts went into the pressure canner.
Here it is . . all canned and ready to go on the shelves. When it’s time to eat this, I’ll take the meat out and shred it with my fingers or a fork, put the broth back in the fridge because there’s probably some amount of fat that will solidfy and I can scrape off. I’ll add some flour or cornstarch to the liquid, use the immersion blender and heat it up, adjust seasonings and add to the meat.
We had carnitas last week and we had the meat, black beans, lettuce, tomatoes and guacamole on a flour tortilla. Yummy, quick and easy meal.
In the past few days, I’ve canned 42 quarts of meat – carnitas, veggie/beef soup and pork with applesauce. I love having ready to heat and eat meals sitting in the food closet.
Tracy says
Learning questions: The pressure canning cooks the contents of the jar? If so, how long do you have to leave it in the canner, is there a chart or standard cooking time? I’m interested, especially in the ease of making the final product?
Ethelann says
I was thinking the same thing. The meat is lightly browned so do you cook that while you do the immersion heating/blending?
Susan Nixon says
That looks interesting, too, but I think we’re going to eat the apple port for a while. Then maybe we’ll try this!