Canning 7 Convenience Meals For The Pantry Shelf | 2 New Shelf Stable Meal In A Jar Recipes
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- čas přidán 4. 08. 2024
- Join me this morning in my homestead kitchen as I pressure can 2 new meal in a jar recipes to add convenience meals to the pantry shelf. These recipes make for quick and easy health meals for busy nights.
Chicken Curry
Per quart:
1/2 c onion
1/2 c potatoes
2 tbsp fresh cilantro
1/4 c raisins
1/2 c tomatoes or plain tomato sauce
1 lb chicken
2 tbsp tomato paste
1 clove garlic
1 tsp salt
1/2 tsp curry powder
1/2 tsp garam masala
Chicken broth
*I omitted the raisins, used plain canned tomato sauce in place of the diced tomatoes, and I added a clove of garlic that the recipe did not call for. The original recipe calls for raw, boneless chicken in 2 inch pieces. I used partially cooked chicken as I find it more convenient to handle.
Fill a quart jar to 1 inch head space with all ingredients, then top with broth. Debubble, adjust headspace and apply lids and rings to fingertip tight. Process for 90 minutes at 10 lbs of pressure if using a weighted gauge pressure canner, or 11 lbs of pressure is using a dial gauge pressure canner. Adjust pressure as required if above 1000 ft elevation, see link below for details.
Pork Roast In A Jar
Per quart:
1/2 c onion
1/2 c potatoes
1/2 c celery
1/3 + 1/4 c carrots
1 lb pork roast, trimmed and cut into 2 inch chunks
1 tsp salt
1/2 tsp pepper
1 bay leaf
1 clove garlic
1 tsp dried thyme
1/2 c white wine
Chicken broth
*The original recipe from ball calls for beef roast, and red wine. I substituted pork roast and white wine. The recipe calls for 1/2 c potatoes, I omitted this and replaced them with an additional 1/4 c each celery and carrots. The recipe initially called for 1/4 c celery and 1/3 c carrots.
Fill a quart jar to 1 inch head space with all ingredients, then top with broth. Debubble, adjust headspace and apply lids and rings to fingertip tight. Process for 90 minutes at 10 lbs of pressure if using a weighted gauge pressure canner, or 11 lbs of pressure is using a dial gauge pressure canner. Adjust pressure as required if above 1000 ft elevation, see link below for details.
Information on adjusting for elevation when waterbath or pressure canning:
www.ballmasonjars.com/adjust-...
Safe tweaking of home canning recipes:
www.healthycanning.com/safe-t...
For Jars Canning Lids:
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Abbey
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Meals in a jar are so convenient, and tasty! I like canning them in pints for lunch box meals. Thank you so much! 🌹
Confort = creativity meaning the more comfortable you become the more creative you will be. thank you for the explanation of the non-iodized vs. the iodized salt
Thank you for sharing this. Just as a quick step for you, I bought an extra tea kettle that I use for my broth it’s a game changer.
That's a great idea!
Okay, you've inspired me! I had an old all american, and thr first time i tried using it things were an epic fail. I got a new presto canner and followed your guidance. I like this canner alot so far. Decided to be brave and dove into some meals in jars, Lol. I have 5 quarts going right now. So excited.
That's great to hear Jackie! I am sure you will love the meal in a jar recipes, they are so convenient to have on hand.
New Subscriber here! Can't wait to dive into your channel to learn more. Thanks!
Thank you!
I canned these about 2 weeks ago and one of the pork roast jars didn't seal, so we ate that the next day. My wife and I both agreed that the Thyme was overpowering. Next time I will leave that out. We just opened a jar of the Curried Chicken last night and heated it up in a sauce pan. At first I thought it was a bit bland and needed something else. I should note that I did not include the raisons or the cilantro. I added a little butter when heating it up and then put it over some rice. We both loved the flavour and will definitely be making more of this. Thanks for the recipe.
Do you think it would be fine to replace the chicken with pork loin or do you know of a curried pork recipe?
Update: Today I opened an another jar of the Pork roast and found the flavour was great! The Thyme was not overpowering at all. Now I am wondering if the unsealed jar just didn't have enough time for the flavours to meld. In any case both recipes are definite keepers.
Thanks for sharing!
New to the idea of canning. Love your channel and the recipes for meal in a jar! Can't wait to get started!
Excellent! You're so cute! Gonna try these this weekend. THANK YOU Abbey! 😎
Thank you for 2 more wonderful meals in a jar!
Thanks for watching, glad you enjoyed!
Thank you so much! Trena here from Florida
Thank you for watching!
I love the meals in a jar recipes. I did pot roast and also butter chicken (no butter) last month. Great job
Oh yum butter chicken sounds great!
I do love meals in a jar also. Thank you Abbey, these look fab!
They are a staple for us. Thanks for watching!
I canned this a few weeks ago and we enjoyed our test jar quite a bit. It was quite sweet (due to the raisins I’m guessing) with really no spice, so a great “starter” curry if you are new to Indian food and/or not a big fan of spicy food. Tonight we had it for the 2nd time and switched it up by adding a can of coconut milk and about a Tbsp of a Kashmiri (a slightly spicier) curry powder as it reheated and also added frozen peas; it was SO delish! It was the perfect spiciness for my husband, and I added a couple Tbsp greek yogurt for mine, to cool it down just a bit. Served it over basmati rice and we’re already looking forward to tomorrow’s leftovers, and I’m definitely making a full canner (7 quarts) of this for my pantry! I’m going to try this pork roast recipe too - nice to switch it up from beef!
Thanks for sharing Shannon! I figured it would be quite mild, I’m going to have to try your suggestions!
Thanks for letting us know how it turned out and how you liked it. The feedback us really appreciated!
Thx for sharing ❤
Thank you for watching :)
Thanks
Yum! I have pork roast or pork stew in a jar on my list to can too! I love having simple ready made meals on my shelf!
It’s so good! They are a staple for us.
Love canned pork roast on my shelf. Thank you.
It has become a staple for us. Thank you for watching!
Ooooh that curry sounds great. We love curry in our house, even my 3 1/ year old loves it. I'll definitely be giving that one a try!
That’s awesome!
I like your style of demonstrating canning. New subscriber!
Awesome, thank you!!
Love this video! also your hair is on POINT
Thank you!
Looks delicious, thank you for sharing!!
I like having pork roast on my shelf.
Sometimes I add a pint of canned green chiles, for a delicious burrito meal.
Pork roast has become a go to on our shelf. That sounds great!
Very nice job. A note of caution--tapping on the jar rims with your metal utensils can make cracks, while not visible, that can keep your jars from sealing. It may take repetition to do this, but, better to not let the habit get entrenched.
Which is a very good reason to use a funnel when filling jars for canning.
Yup @@michelleperkins9886
Thankyou for sharing your recipes! I love having canned pork and chicken in my pantry and beef too! Will have to try your chicken curry recipe! It looks very good and looks like a great recipe! Have a nice day! 👋👋🇨🇦
Thank you for watching! They are so convenient to have on hand.
Just found you about 45 minutes ago and now I'm binge watching your videos lol. Your awesome! I'm scared to pressure can but you make it look so easy.
Thank you so much! I was too when I first started but I promise it's easy! Just need to get through that first batch :)
Thank you for this video...I used a pressure canner growing up...have not used one in the last 40 years....a little nervous to try but you gave me confidence to use my pressure canner again...
So happy to hear that Connie! I was definitely nervous when I first started using one but understanding how they work and safety mechanisms they have really helped.
I know how they work*using one since I was 11 years old*mom would ask me to put a roast beef dinner in the pressure cause my sister (that is 5 years older) would blow the valve through the ceiling because she would not put in enough water.don't run them dry....again thanks @@abbeyverigin
Thanks for the video. I love canning pork roast or tenderloin in the jar. I usually do my meat, onion, and cabbage in one jar and the potatoes and carrots in another jar. That way each jar gives us enough for dinner and for a lunch a piece for my husband and I. I need to do some chicken meals in a jar as well.
Love that idea! Thanks for watching Denise.
I completely agree with you regarding the wine. I do think it needs to be something you can drink. Also thanks for the explanation re the iodized salt causing discolouration. I have know for a long time to use non-iodized salt but never the reason. I thought it was a safety issue. So thanks
Thanks for watching Julie :)
I have a glass top stove too. Have you ever had any worries about pressure canning on yours? Thank you for your videos. They're great!
If you can find the manual for your glass top it should say if it is safe to. Mine does say that it's safe to can on it, I do still try to be careful and don't move the full canner on it. I don't know that I would use an all American on it since they're so much heavier.
I made myself can some meals in a jar and some potatoes. I’m still nervous to eat them! 😂 I used the recipes in the All New Ball book and following your past videos. I know I did it right. Just need to get over the last hurdle.
I get that! You’ll feel more comfortable once you do try them 🙂 the first thing I ever canned was jam years ago and I was sure it was going to do me in, now thinking back I really had nothing to worry about 🤣
@@abbeyverigin 🤣
It does say on internet and rose red homestead explains why you can’t use anything but dried spices unless the usda has tested because it can change the ph of what your canning. Maybe your recipe called for it. Just holding your being safe. I love meals in a jar canned!
Yes the recipe calls for fresh cilantro
This is pressure canning. pH isn't an issue when pressure canning
Ball’s zesty salsa calls for fresh cilantro and is water bathed canned. I think Pam from Rosered is referring to herbs like rosemary and thyme.
Ph is only an issue with water bath canning, not pressure canning.
pH is important when pressure canning
The curry looks really good, will have to give it a try. I can Chicken tiki masala and it's delicious (One of my favs to have on the pantry shelf)!! It's a reg recipe not a canning recipe that she adapted for canning! that I got from Anna at the fermented homestead. Well worth giving it a try if you like that!!
I will definitely look that up! Would love to have that in the pantry. Thanks for the tip!
@@abbeyveriginYour welcome! You won't be disappointed!
💜💙💚
I've got a pork loin. Will that work?
I will can both of these. Thank you so much for sharing!
Yes I’d do this with pork loin! Thanks for watching!
these look amazing! can u tell me why you heated the broth?
The recipe calls for it but I’d feel comfortable topping off with cold broth and starting them in a cold canner slowly bringing up the temp
Everything came out looking great! I’m interested in the curry one but I don’t think I’d put in as much cilantro. In fact, I think I’d wait till I opened the jar to add cilantro. I’m Curious how the taste came out when you did eat it?
Turned out great! You could definitely do that. I'll always add more fresh cilantro if I have it on hand when serving
I was wondering about you canning the jars with the chicken and the jars with the pork in the same canning batch. Wouldn’t the flavors transfer between all the jars during processing?
Red wine or white wine in these receipes. What brand? Cooking wines?? Or regular drinking wine
Do you can vegetable soup the same way?
Do the uncocked (dry pack) veggies soften when you can them so all you have to do is warm it up when you open the jar?
I don’t believe there is a tested recipe for vegetable soup the same way, I could be wrong though. From what I’ve seen they require heating first. This just depends on your comfort level - I’d personally feel comfortable with it.
Yes the veggies soften, just reheat when you open a jar :)
Just to add what Abby said. I've been canning for 45 years and I've always just put the stuff in the jar raw (cold pack it's called), added whatever I need for it (barring any pasta) cover it with the liquid and canned it.
What may happen, and I've had it happen when canning vegetables, is there will be a little less liquid in the jar. That can be mitigated with a weight style canner. For instance the dials have people (especially new to canning) trying to adjust the pressure in the canner as they process it because the dial goes above 10 lbs. I've canned at below 1,000 feet and above 5000 feet. Once I hit 10 lbs in low altitude, I stopped worrying about it going up to 15 lbs, I may slowly turn the heat down when it hits 13 lbs. Once I hit 15 lbs, I watched it. I say all this to point out that the fluctuations inside the canner, caused by adjusting the heat, cause liquid to come out of the jar. And it can be down to the shoulders. Nothing wrong with the product. Still, it's not attractive. Also, the canner doesn't just hit the pressure until the product is heated up. So, the raw pack comes out fine. Also, I believe the dial canners all have a 15 lb weight on them as a fail safe. Once i hit 15 lbs it may go up to 17 but the weight started jiggling immensely to release the excess.
I've seen a lot of canners blame the loss of liquid on cold pack/raw veggies. I haven't seen that to be the case. I've seen it be the case when I was adjusting the heat to stay at the 10 lbs.
Once I moved away from a dial style canner (and I still use it, just not my primary one) all that nonsense stopped. The less liquid in a jar, the fluctuations, all gone. The weight style releases the steam in the canner as needed and I don't have to worry about the dial. It was really freeing.
If you are in an altitude area of below 1,000 feet just understand that the canner going up to 15 lbs does not hurt the product. Don't mess with the heat too much. Generally, starting out at a lower heat was more beneficial to the fluctuations in the canner.
I am vegetarian and just started canning this past year and I would like to can veggie soup and other vegetables without blanching.
@@helenmcclellan452 Here's what I would do. I'd put the veggies in the jars, a bit of vegetable bouillon and the spices I'd want. Then top the jar with the water. You could add some creole spices for a bit of flair. Do a bit of Italian seasoning and bay leaf for a bit of a minestrone flavor adding in pasta if you want when you heat it up. I've never canned things like tofu, but it could certainly be added later. I can hot and sour soup, you can leave out the meat. Add in some carrot shreds and the mushrooms, bamboo shoots. The rule of thumb is look up everything you are putting in the jar to see how long it needs to be processed. Process for the longest time for the vegetables you want in the jar.
I like coconut milk in my curry. Would you just add a can when you heat it up? I don’t think you can can coconut milk, right?
That’s right, it’s not recommended to can coconut milk. I am planning to try coconut milk in this when I heat it. I don’t think a full can will be needed though.
Hi.. how long for all these meal to last?
Best practice would be using within 2 years
U partially cook a whole chicken and use it half cooked, it's not cooked too much after canning?
I don’t find that it is. I aim to cook it about 1/2 way
Thank yyou @@abbeyverigin
Is curry spicy?
I don’t find it to be
Depends only the blend you use. You can typically find mild at the regular grocery store, or find a spicy one if that’s what you/your family prefer.
pH IS important when pressure canning. You should not change the amounts of anything in a tested recipes because it will change the pH so no guarantee that it is still safe
Could you use raw chicken? I don't raise my own, but I buy the flash frozen breasts and thighs; I don't really want to pre-cook if I don't need to.
Many people use the raw pack method. It is an approved method. If you search CZcams you will find lots of channels that show the raw pack method.
@@lifehappens6447, thanks! I’ve canned chicken for years, just never meals in a jar.
I thought you couldn’t put in fresh spices to can. Only dried.
This recipe called for fresh cilantro. The reason it is not recommended to substitute fresh herbs where dried are called for is because it can affect the acidity. That’s more an issue with water bath canning anyway when you need to make sure the product is acidic enough