How to Pressure Can Caribbean Pork | Easy and Versatile Recipe
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- Опубліковано 7 чер 2024
- Let's have some fun with this one. Yes, there are some things I would change to give it more oomph, but if you think the original may be just right for you, have at it! Make it yours. Recipe as written below with the adjustments I would make in parentheses.
Source of original recipe: amzn.to/4aQJOsb (Amazon Affiliate Link) Note that this book seems to be out of print but that used and Kindle versions may be available.
Pork and Mango in Caribbean Spices:
4.5 lbs boneless trimmed pork shoulder/butt
3 large ripe mangoes, diced, about 4 cups
1/2 cup apple cider vinegar
3T lightly packed brown sugar (6T brown sugar)
1T non-iodized salt (1.5-2T non-iodized salt)
1/2tsp allspice (2 tsp allspice)
1/2tsp chipotle pepper powder (1T chipotle pepper powder)
1/2tsp black pepper (1.5 tsp black pepper)
1/2tsp dried thyme (1tsp dried thyme)
1/2tsp ground ginger (2 tsp ground ginger)
1/8tsp ground cloves (1/2-3/4 tsp ground cloves)
(I would also add 2-3 tsp of cumin.)
My directions for how I will do this next time:
Trim pork of excess fat and cut into 1" cubes. Peel and dice mangoes. Combine mangoes and apple cider vinegar, and set aside. Combine pork and all seasonings. Add a generous cup of pork mixture to each jar. Top with a generous 1/2 cup vinegar-soaked mango. Top off with pork as needed to reach 1" headspace. Process pint jars for 75 minutes in pressure canner.
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I look forward to trying this one, with some tweaks. We truly enjoy pork dishes. More on that later..... While watching this video, I was jarring up 16 more jars of the turkey chipotle soup for the third time! Yours was a chicken recipe, but my family loves turkey. We have so much appreciation for all you put on UA-cam in a sharing manner. Thank you!
Sandra, thank you so much. I can't tell you what comments like this mean to me. So good to have you here!
Found the cookbook in my local library!
Perfect!
I love your honesty. It’s okay to say when something doesn’t turn out exactly the way you’d like it. All too often people say things are amazing and delicious when it’s really not. I really enjoy your channel and look forward to your videos.
Thank you so much!
The trimmings and fat from the pork shoulder is not a waste. Put the trimming and fat ( cut down to 1 inch size) into a pan and cook on low storing occasionally. This will render the pork fat out and what's left is cracklins which can be added to beans. Never throw away pork everything from the snout to the tail is usable 😊
I do love pork cracklins!
Last time I bought pork shoulder from Sams-I saved the trimmings. and the bone. Slow cooked them in the crock pot for 36 hours til I had a DEEP brown stock. Refrigerated that. Fat, of course, solidified on top and THICK luscious demi glace-like pork stock under the fat. I used half of it to make risotto. It was a ‘use what’s leftover in the frig’ night. Sliced bites of ribeye, along with caramelized onions and the last of the Chardonnay. Absolutely amazing flavor!!
Yum!
I LOVE being able to help someone's channel while learning how to cook!
Well, that definitely works for me too! Glad to have you here!
Ohhh...you've got to try the dry canned tators!
Thank you. I need more new recipes.
Don't we all?! Right there with you!
@@growandpreserve I like yours the best 😉
@@johnandsheilaalderson I love that!
Seems as if the resellers have found out that the book is a great one and have since updated the prices making it a much larger purchase. I reached out to the author on her website, and I hope she will tell us if there is a reprinting any time soon, or if she's like Becky Selengut and might have some copies of the books at her house that she might be willing to part with. Helen Rennie contacted Becky and Becky sold the books directly to her viewers who emailed... even signed them! I bought one, so that's what gave me the idea to contact Erica! xD I've been gardening like crazy these past couple of weeks and I'm so excited. Luckily, I bought a book when you first mentioned it for around 30 -- it's now been pushed north of 50-60+ bucks on ebay, amazon, 3rd party markets.
Haven't canned in a while, and I happened to purchase 2 pork shoulders a couple of weeks ago, so will definitely give this recipe a second and third look and try to make it! Thank you, always!
You are so resourceful! Thanks so much for looking into it for viewers who weren't so lucky to find it available at a reasonable price. Please keep me posted. If she does have it listed elsewhere, I will definitely link to it. Good to see you, Dahlia!
Carter, i love ❤️ your channel!
One suggestion. Pour your white vinegar into a small dish to dip your paper towel in to clean the rims.
Reduces your chance of cross- contaminating the entire jug of vinegar.
Hugs!
Great tip!
A tip for big batch canning with spices. Blend all spices together in a bowl..then sprinkle over meat. This way it's already mixed, you just have to spread it around a bit. 🤗
Great tip!
When you first mentioned the "Hands On Home" book, a few videos back, I knew I had to have it. Love, love this book. I found mine on Amazon - paid way too much for it, but I think you're right about it being out of print. It's a beautiful book!
So glad you were able to get it, Jade!
White vinegar help: I bought a little pad/pump (like you see the nail salon girls use for fingernail polish remover) and put my white vinegar in there. It was $6 on Amazon. I keep it right next to my salt. Its a sanitary way to get white vinegar onto your paper towels and no gluggy spills from turning a huge vinegar bottle upside down.
Thanks for sharing!!
Ooooh...I got two piggies that are just about ready for that "one bad day".
I love love love canned pork and chicken.
Gonna write this one down!
Thanks doll.
My pleasure, Janice!
@@growandpreserve Yeah...I was thinking...that ain't enough heat or spice for me! Glad I decided to write down your adjustments too. When I think Caribbean, I think HOT STUFF. ;-)
@@JanicePhillips And flavor galore! I bet yours will come out fabulously!
I think fresh ginger would be good too along with habanero or Serrano peppers! Yum. I like to also sear my meats before cooking too. You are my soul sister! 🤗
Yes! Ginger is such a favorite of mine. You could definitely sear before canning if you'd like.
Just a reminder ... par-cooked meat will need liquid added up to the fill line.@@growandpreserve
@@danniemcdonald7675 yes, I do add liquid. Glad you posted this. 🤗
Hi Carter! I don't have a funny story at the moment. I know that seems a little out of character.
I do have a preference that is purely a personal taste in all things Caribbean, Jerk, etc. That is, rather than refined sugars or fakes, I just want to mention.... Grandmas Unsulfurized Molasses. (Same for stir fry for me. Dark sweet with fruit sweet vs salts like soy, and dry cumin , garlic, and ginger.) Not at all sure how that behaves in a pressure canning situation however.
What you did there, I would eat with a big spoon though! I wouldn't even reach for ketchup at all. 😉Thank you.
Unsulphured molasses! I will look for that. Thanks, Wayne! Good to see you, joke or not!
Loving youre meals in a jar. Also, a big thank you for showing how to cold/raw pack in the Presto digital. I have recently purchased one, and really happy to know thats possible :). Thank you Carter :).
My pleasure! So glad to have you here.
Oh my! This looks like a recipe I would love ❤️.Thanks so much for sharing this and especially for doing the review/taste taste afterwards. Thinking that I would bake it and do a street taco type dinner.
Sounds yummy!
Thank you so much for all your recipes
My pleasure 😊
This looks so good ! I need to get back into canning. Always enjoy seeing your videos. Thank you ❤
Oh my. Now I'm on a mission to get you back to canning!
🙏🏼 thank you! Cant wait to try!
Hope you like it!
Good to see you as always Carter. Yes I agree pork and mango is so good. Thankful for all of us you did the recipe and let us know what you thought and we all thank you. I always take your word for it. Spicy for my family. I need to get more canned pork in my pantry. Cheers!
Thank you, Sheila!
I will be trying this one! Looks GREAT!
Awesome!
Hi from Australia
I'm going to make this dish this arvo,
Thanku great receipe.
Welcome! Good to have you here from Australia!
This looks delicious! I look forward to trying this recipe, thank you for sharing :)
My pleasure, Crazy!
Carter, this transplanted S FL girl is so looking forward to trying this. As always, another great video.
Thanks, Melodie! Good to have you here!
Pork & mango, yes please!!! Looks like another winner recipe l must try. Thank you!
Hard to beat combo, isn't it?
@@growandpreserve Definitely! From the finished jar, it looked like the mango cooked down to hardly visible. l think l will go with your suggestion to add more mango but do you think larger chunks would also help?
Mofongo!! ❤❤❤❤❤❤
Yes!
Yum!! I think I'd add some more heat, smoked paprika and maybe some mango juice as well! TY! 💜
OOOH, mango juice! Nice add.
@@growandpreserve If you can make it fresh it's sooo good! 💜
Mofongo is the plantain mash
Yes!
How about adding smoked paprika and/or fresh red chili pepper? Really looks delicious.
Cutting both the pork and mango in smaller pieces? Would that give you more or less juice after canning? Nothing like and easy quick bowl or taco. Thanks Carter.
Yes! Great additions, Donna. I'll definitely add smoked paprika next time.
sounds good, will have to try, I love pork best broiled and topped with spiced fig jam, but I think it would have a lot of the same notes to it, as this idea. but I definitely have to try this.
You had me at spiced fig jam. Is that a home canned recipe?
@@growandpreserve yes - let me see if I can fit it into a reply
@@growandpreserve I do not recall where I got this recipe, also I put a lot more ginger , a little more ground clove and I add nutmeg, because I like mine with more flavor, My cousin ads jalepeno, but I prefer the more fall flavor in this jam. either is tasty however, also I dont ad butter? now will the recipe fit?
• Two teaspoons baking soda
• 5 cups fresh figs, stems removed
• 1 cup water
• 1 1/2 cups white sugar
• 5 tablespoons butter
• 1 teaspoon vanilla extract
• 1 lemon, thinly sliced into rounds
• 1 tablespoon lemon juice
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon ground cloves
• 1 pinch salt, or to taste (optional)
• 8 half-pint canning jars with lids and rings
Directions
1. Dissolve the baking soda in about 2 quarts of cool water, and immerse the figs in the treated water in a large bowl. Gently stir to wash the figs, then drain off the water and rinse the figs thoroughly with fresh cool water. Place the figs into a large pot. Add 1 cup water, sugar, butter, vanilla extract, lemon, lemon juice, cinnamon, ginger, and cloves. Very gently stir the mixture to dissolve the sugar, keeping the figs intact as much as possible.
2. Bring the mixture to a boil over medium heat; reduce heat to a simmer, and cook until the figs are golden brown and coated in syrup, about 1 hour. Stir gently a couple of times to keep the figs from burning onto the bottom of the pot. Add a pinch of salt, if desired, to tame the sweetness.
3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the figs into the hot, sterilized jars and top off with syrup, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
5. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 2 days before opening.
@@bhavens9149 This sounds amazing. I looked everywhere here for fresh figs last year and never found them. Costco actually told me, "welcome to a fly-over state. We have dried figs here." Seriously? I will try harder to find them this year so I can make this and a couple other items. Thanks so much for sharing!
@@growandpreserve Texas is a big grower of Turkey figs, so seems kind of odd? I think you said you're in TX these days? also can grow mission fig and champagne fig I think? that's just off the top of my head, I miss my old fig tree, from my old house, having a hard time growing them here in Desert. Looking for a Desert King to try. but yes I'm with you on the figs! I wonder if Azure Standard ships figs?
This sounds delicious, but since I'm not a big fan of mango, I was wondering if peaches 🍑 could be used instead.
I'm with you about prepping a pork butt/shoulder! It's my least favorite meat to can for that very reason and I *only by it on sale. 😊
Sure. Peaches would be fine in this particular recipe.
Can you can pork with pineapple ?
Yes, and that sounds delish!
Another one of your recipes I'm going to have to can up for taking on the road with me! Do you think Pineapple would substitute well for the mango?
I have never pressure canned pineapple, but I think it sounds delish. It's used in pressure canning sweet and sour chicken and seems to hold up well. I would definitely try it. If you do it, please let me know how you like it.
I am making your recipe now, the garlic isn't in the list of ingredients and I soaked the mangoes, when we add the mangoes do we use the liquid it soaked in?
Hey, Ginette. Sorry I'm just now seeing this. It looks like I forgot to write in the garlic. I will fix that. And yes, if the liquid in the mangoes is ACV, add it in.
was it mafongo ( spelling) the mashed puerto rico plantain dish you were talking about? anyway, i just started all this preserving business, freeze drying, canning of jams only so far with a steam canner, but i think i'd rather use the type of pressure canner that you used in this recipe than the regular presto i bought in haste. (feel like i have to catch up). i got the fermenting nipples and pucks and made your pico the other day--FABULOUS!. i'm binge watching all your videos, so good, and just have to thank you for the instruction. wonderful.
Yes! That's exactly what it was called. Thank you! So glad you made and loved the pico! I can't wait to make oodles of it this Summer. The electric presto pressure canner is fabulous and super easy for beginners and multi-taskers alike. this is the one I have: amzn.to/3V7WYeI. As I write this, the price is down quite a bit from when I bought it about a year and a half ago. So glad to have you here, Liz!
@@growandpreserve just bought it on amazon. thank you
@@lizkeith1356 Nice! You're going to love it!
Mizz Carter, where did you get that vinegar bottle? I've never seen one that big.
Costco for the win!
Curious, if you lose half the weight in trim then why not use tenderloin ?
Good question. I've tried pork tenderloin once with very, very dry results, but it does seem like it should work.
The amount of pork stays unchanged for 7pints?
I had a bit extra pork and a bit extra mango, which got me an extra pint.