Warning: This is not your Granny’s Canning!!!
For generations, great cooks know the sense of accomplishment that comes from preparing and canning delicious home cooked meals. For the past three years, I have been incorporating mouthwatering “Latin Cuisine” dishes to my home canned food. From “Fricase de Pollo,” to “Carne de Puerco en Malta,” I have accomplished mastering the art of incorporating “NEW” and delicious canned recipes family and friends enjoy. Whether you’re just getting started or you’ve been canning your favorite recipes for years, you too can experience the satisfaction of creating jars of savory recipes that nothing else can rival.
Your secret is captured in delicious recipes you stock in your own pantry that will serve both as centerpiece or striking accents to meals both formal and casual. Each time you open a jar, there’s a “NEW” surprise for family and friends!!!
In this fast-paced world we live in, having your very own pantry full of delicious home canned food not only makes life easier …it makes sense!!!
Fricase de Pollo
· 1-3lb., chicken (cut into quarters, skin removed and rinsed)
· 1 large onion (sliced)
· 1 large green bell pepper (sliced)
· 3 garlic cloves (crushed)
· 1 can seasoned tomato sauce
· 1 teaspoon salt
· ¼ teaspoon cumin
· ¼ teaspoon oregano
· Garlic powder
· ¼ teaspoon black pepper
· 1 laurel leaf
· ¼ teaspoon paprika
· ¼ cup green olives (can be cut in halves or left whole)
· 2 tablespoons olive oil
· ¼ cup capers
· ¼ cup dark raisins
· ¼ cup white cooking wine
· 1 pound peeled potatoes (cut into large pieces)
· 2 ½ cups water
· ¼ cup bitter orange juice
· ¼ cup sweet peas
Season the chicken pieces with salt, pepper, garlic powder, cumin, oregano and bitter orange juice. Refrigerate for approximately 2 hours. Place marinated chicken inside crockpot and add all remaining ingredients except potatoes and sweet peas. Stir to combine ingredients. Cook on LOW 3 hours, remove crockpot lid and add potatoes and sweet peas and cover. At this point, I personally remove the chicken, shred the meat using a fork and place shredded meat back inside crockpot, however, you can leave the chicken pieces whole, if you wish. Continue cooking for approximately 5 hours. Total cooking time is approximately 8 hours.
Open a jar, heat in microwave, serve with steamed white rice, sweet, fried plantains and …Enjoy!!!
Disclaimer: Understanding how to prevent food spoilage and deterioration is the key to canning safety and success. I use and highly recommend the “Blue Book of Preserving” for information on Home Canning Principles, Safety Canning Tips, Temperature Charts and Using Proper Processing Methods and Equipment. You can purchase the “Blue Book of Preserving” at www.amazon.com. It is extremely important to learn canning safety procedures, prior to canning your home cooked meals. If you are new to canning, you will find all the information you need to get started in this book.
For most of my canning recipes, I use the Steam-Pressure Processing Method.
My canning utensils and equipment include:
• Jar Lifter
• Jar Funnel
• Plastic Spatula
• Lid Wand
• Ball Canning Jars and Kerr Bands with Lids
• All-American 10-1/2-Quart Pressure Cooker/Canner
To begin the canning process immediately after cooking, I ladle the “Fricase de Pollo,” into hot, sterile jars, leaving 1-inch headspace. I remove the air bubbles with a plastic spatula and adjust two-piece caps. I process the pints for 1 hour and 15 minutes and the quarts for 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner.
Important: In order to ensure freshness and quality in your foods, always make sure to date and label your home canned foods and rotate your inventory.