Canning

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 “Picadillo…a la Criolla,” to “Fricase de Pollo,” 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!!!

Picadillo …a la Criolla

(Cuban Beef Hash)

Ingredients:

* ¼ cup pure Spanish Olive Oil

* One large onion, chopped

* One large green bell pepper, seeded and chopped

* 2-3 large cloves garlic, minced

* 2 pounds ground beef

* 1/2 cup dry sherry (can be substituted for white cooking wine)

* 1 can seasoned tomato sauce (can be substitute for 1 cup canned crushed tomatoes)

* 1 tablespoon salt

* 1 tablespoon Worcestershire sauce

* 1 tablespoon Tabasco sauce (optional)

* 1 tablespoon of Heinz tomato Ketchup (can be substituted for any brand)

* 2 envelopes Sazón Goya seasoning with Coriander and Annatto

* 2 envelopes Sazón Goya seasoning with Saffron

* ½ cup pimiento-stuffed green olives, drained (can be left whole or cut in halves)

Directions

1). In a large heavy pot, heat the oil over low heat until fragrant, then add the onion, bell pepper, and garlic, and cook, stirring for approximately 10 minutes. Add the beef and cook, stirring it until it is brown for approximately 10 to 15 minutes, while breaking up any large chunks with a wooden spoon. Drain off any excess fat.

2). Add the seasoned tomato sauce, salt, sherry, Sazón Goya seasoning with coriander and annatto, Sazón Goya seasoning with saffron, Worcestershire, Tabasco, tomato ketchup, stir, and cook uncovered, over medium-low heat, for approximately 15-20 minutes. Add olives and continue to cook over medium to low heat until most liquid is absorbed, approximately 10 to 15 minutes.

Open a jar, heat in microwave, garnish with hard boiled eggs, serve with steamed white rice, sweet, fried plantains and …Enjoy!!!

Canning

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 un-garnished “Picadillo …a la Criolla,” 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.

 

We also like:

 http://www.facebook.com/pages/Home-Canning/142967395713326

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 “Arroz con Pollo …a la Chorrera” to “Fricase de Pollo,” 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!!!

“Arroz con Pollo …a la Chorrera”

Spanish Style chicken and rice, beautifully seasoned and cooked together instead of being served separately in the ordinary way.

 

Ingredients:

1 Whole Chicken (approximately 3 pounds)

1 ½  teaspoons salt

¼ teaspoon black pepper

1 large finely chopped onion

1 large finely chopped green bell pepper

1 teaspoon cumin

3 large garlic cloves, minced

1 bay leaf

½ cup of pure Spanish olive oil

4 envelopes Goya brand chicken broth (can be substituted for other brand if preferred)

2 envelopes Sazón Goya seasoning with Coriander and Annatto

2 envelopes Sazón Goya seasoning with Saffron

1 small can seasoned tomato sauce (can be substituted for regular tomato sauce)

¼ cup drained pimentos (for garnish)

1 cup drained canned early sweet peas

1 cup white cooking wine

1 – 14 oz., pack Valencia short grain rice (any brand)

1 beer – room temperature (any brand)

4 cups water

Directions

1.         Wash chicken thoroughly, remove the skin and excess fat and cut into 8 pieces. Pat it dry with paper towels and sprinkle it with salt and pepper.

2.         In a large heavy pot over medium heat pour ¼ cup olive oil and simmer until it is fragrant, then brown the chicken 6 to 8 minutes on each side. Remove the chicken and set it aside. Add the remaining olive oil and saute the onion, bell pepper and minced garlic, stirring until the onion is transparent, for approximately 6 minutes. Add the seasoned tomato sauce, cumin, bay leaf, coriander with annatto and seasoned saffron. Stir for approximately 5 minutes. Add the chicken and mix well in sauce, add the white cooking wine and simmer (on medium to low heat) for 5 minutes, while stirring.

3.         Add 4 cups of water and 4 envelopes of chicken broth, stir, and bring to a boil. When chicken is fully cooked, remove chicken, place in a separate bowl and set aside. Add the rice and continue to cook for approximately 10 minutes, while stirring. When the rice grains begin to open up, pour in the beer and continue to cook on medium to low heat for approximately 20 minutes (stirring frequently), until rice is fully cooked. While the rice is cooking, take the chicken and remove the meat with a fork, discard the bones, shred the chicken meat (I use my clean hands), and set aside in a bowl. When the rice is fully cooked, add shredded chicken, ¾ cups peas and stir for approximately 5 more minutes.

4.         Remove from heat and cover pot to begin the canning process.

Tip: Do not allow the rice to dry up. If this happens, don’t be afraid to add another ½ to 1 cup of white cooking wine, until rice is fully cooked. It will taste DELICIOUS!!!

Note: The desired consistency of the sauce in the rice should be thick as opposed to being too watery. If you are not canning this dish, garnish with remaining peas and pimentos and serve hot. (See picture above)

 For many recipes I use Goya brand products. If you cannot find the ingredients at your local food store, you may want to visit their online store at: http://www.goya.com/english/ and click on the Sazón & Bouillon link.

 Note: I do not receive any monetary or other type of compensation from Goya Foods brands. I simply LOVE their products!!!

 

Canning

 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 un-garnished “Arroz con Pollo …a la Chorrera,” 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.

Open a jar, heat in microwave, garnish with sweet peas, pimentos, and …Enjoy!!!

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.

We also like:

  http://www.facebook.com/pages/Home-Canning/142967395713326