Hey friends and welcome to the premiere of and launch of my Canuary Junction series. If you are not familiar with what that is allow me to explain: #CanuaryJunction is a series exclusive to my YouTube channel where I will share flavorful and unexpected canning recipes, generally meals in a jar that are impressive must haves on your pantry shelves.
I hope you are as excited for this series as I am! I will share with you tried and true recipes created by canning masters that will impress even the pickiest of eaters with flavors you just don’t expect from a jar on your shelves. In my quest for the perfect premiere dish, I came full circle back to the Canning Diva, Diane Devereaux and her recipe for canning Drunken Pork Stew. I have made this twice before in small batches and tested the flavors and the response on different people at a couple small dinner parties. They were a hit and it’s a gem I need to have available in my pantry. The way the tomato juice and the red wine combine gives the base an amazingly flavorful full body and rich start. If you are opposed to using wine, you can substitute it with a beef, vegetable or onion broth base and I would suggest using Better Than Bouillon if you don’t have your own homemade stock on hand. The combination of herbs such as nutmeg, oregano and cayenne pepper are an unexpected pleasure as is the hint of brown sugar sweetness to balance it all out in the most marvelous and flavorful way. This can be enjoyed right out of the jar or served over buttery egg noodles or creamy potatoes with a nice side salad. It’s an amazingly delicious dish that you will want to have on your pantry shelves as well. So, without further ado, lets head into the kitchen and get this “cannon ball” rolling. See what I did there?
Before we start, I want to remind you can watch me make this on my channel as well as learn some kitchen tips and tricks by clicking here.
Now… let’s get this party started shall we…
[recipe title = "Drunken Pork Stew" difficulty = "easy"]Drunken Pork Stew – By The Canning Diva Diane Devereaux
Shared by: She’s in Her Element
Ingredients:
- 2 Tbsp. Avacado Oil
- 2 lbs. Pork trimmed and cubed into 1” pieces. *The cut is irrelevant. It will all come out tender. Use what you have or prefer.
- 1 c. diced sweet onion
- 2 ½ c. Peeled and sliced carrots, ½” thick.
- 2 c. Diced Roma tomatoes. *I chose firmer ones. They hold up better processing.
- 1 Tbsp Minced garlic
- 1 ½ tsp. Oregano
- 1/4 c. Brown Sugar lightly packed.
- 1 tsp. Nutmeg
- ½ tsp. Cayenne pepper.
- 3 ½ c. Red wine. Chose the type you’d drink. If you like it sweet, use a sweet one. If dry and tart is your preference, then go with that. I like it somewhere in the middle and I personally use Boggle Red Zin. *If you do not want to use wine you can replace this with a deep bodied broth base such as beef, vegetable or onion. If you do not make your own homemade broths than I highly suggest using the better Than Bouillon base in whatever flavor choice you want. A half and half combo of onion base and beef base would be fabulous in my opinion!
- 3 ½ c. Tomato juice
- 2 Bay leaves
How To:
Prepare your jars by inspecting them for cracks or chips as well as inspecting the rings and lids for rust, dents or defects. When in doubt, swap it out. Then clean them in hot soapy water and rinse them thoroughly. Fill them with hot tap water and let them sit until you’re ready to use them. *This is a hot pack recipe and therefore everything will start hot to avoid thermal breakage.
Using a heavy bottomed stockpot, brown the pork cubes in 1 Tbsp. of the oil. Brown the meat in batches and remove to drain on paper towels. You are not trying to cook the beef, just brown it and create some beautiful caramelization color on the outside. Not only does this make the meat look good, but it also elevates the flavor of the meat as well. Add the onions, tomatoes, garlic, oregano, brown sugar, nutmeg and cayenne pepper to the pan. Mix and cook until the onions are translucent, about 5-8 minutes. Next add the wine, tomato juice and bay leaves. Boil for 10 minutes. Remove the bay leaves and add the pork. Simmer for an additional minute and remove from heat.
Using a spider web slotted spoon remove meat and veggie mixture and fill each jar ¾ way full. Try to keep the ratio in each jar even. Next add the liquid leaving a 1 ½” head space using a ladle. De-bubble and readjust if necessary to maintain the 1 ½” head space. *My video shares tips on how to get the ingredients into each jar evenly and stress free.
Clean the rims and sides of the jars with vinegar and apply lids finger tight. Add any left-over vinegar to the hot canner and set jars inside. Bring to a boil, put the lid on and lock it in place. Let the canner vent full force for 10 minutes and then the weight can go on. Once it comes to the proper PSI, process Quarts at Ninety Minutes and Pints and Seventy-five Minutes.
Enjoy straight out of the jar or over some buttery egg noodles or creamy mashed potatoes.
[/recipe]
Leave a Reply