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I love to cook. It is an expression of love for me. I hope you will enjoy the recipes I post. May the Lord bless and keep each of you!



Prov. 31:15 She rises while it is yet night and provides food for her household and portions for her maidens.

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Wednesday, September 8, 2021

Pressure Canned Pork Stew






























Hebrews 4:6-7


[6] Since therefore it remains for some to enter it, and those who formerly received the good news failed to enter because of disobedience, [7] again he appoints a certain day, “Today,” saying through David so long afterward, in the words already quoted, 


    “Today, if you hear his voice,

    do not harden your hearts.”




3 lb pork butt, trimmed, sliced then cut into chunks

1 lb bag large Carrots, cut in chunks

10 medium Yukon Gold Potatoes, chopped 

3 large Onions

Chicken base stock

1 t each rosemary, oregano, thyme 

1/2 t powdered bay leaf

1/2 t white vinegar to each jar


Drizzle a tiny bit of olive oil over pork.

While pork is searing, wash and prepare veggies and seasoning

Bake off lightly salted and peppered pork chunks in a preheated 400 degree oven on parchment lined sheet pan.

Cool and set aside.

Prepare canner according to manufacturer.

Have jars warm and ready.

Fill jars, adding in layers. 

Put 1/2 t of seasoning in each jar.

Add vinegar.

Add stock leaving 1 inch headspace.

Remove air bubbles.

Clean jar tops with vinegar, place lid and finger, seal just finger tight.

Makes 7 quart jars.

Process 90 minutes for quarts.

Cool.

Wash jars.

Store.

This can also be made with Beef.

Refer to Ball book for in depth directions.

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