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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