Canning Pork Tamales Soup with Annatto скачать в хорошем качестве

Canning Pork Tamales Soup with Annatto

Hi welcome to Caribbeanj03. Thank you for coming into my kitchen with my sister and I. Today, my sister will be canning her pork tamales soup you can have it for lunch or dinner. Oh can have at anytime right off your pantry shelves. Also travel well for lunch so put one in your lunch bag. Ingredients: 1 lb pork (cubed 1.5 - 2 inches) 1⁄3 cup tomato sauce 2 garlic cloves (minced) 2 bay leaves 1 tsp chicken seasoning 1 tsp Worcestershire sauce 1⁄4 tsp cayenne pepper 1⁄2 tsp ground oregano (Italian seasoning) 1⁄4 tsp ground cumin 1⁄4 cup (dry wine) lemon juice 1⁄4 cup vinegar (1 lemon) 2 cups cornmeal 1⁄4 cup vegetable oil 1 tspn annatto seeds 3 cups (water) low sodium chicken broth 1  onion (finely chopped) 1  tablespoon salt 1 green peppers (finely chopped) 1⁄4 teaspoon black pepper Instruction: 1. Cut pork into cubes and marinate in vinegar (lemon), salt, chicken seasoning,  Worcestershire sauce, cayenne pepper,  oregano, black pepper, and garlic for 30 minutes 2. Heat vegetable oil on low heat and add Annatto seeds. GO TO STEPS TO MAKE ANNATTO OIL. 3. Shake off garlic pieces and some of the marinade. 4. Brown pork in annatto oil, in batches if needed. Remove brown meat and set aside. 5. Add onion, green pepper, and bay leaves to the pot and cook until the onions are translucent. 6. Deglaze with tomato sauce, wine and 2 cups of the chicken broth. Simmer for 3 minutes. 7. Mix cornmeal and remaining 1 cup of chicken broth thoroughly, then strain. 8. Add strained mixture to previous ingredients and stir. 9. Cook on stove for one hour stirring occasionally. 10. Add salt and pepper to taste. (Add a pinch of sugar, to reduce the tartness, if needed). 11. Remove the bay leaf. 12. Soup is ready to serve with steamed cabbage and steamed peas and carrots. Enjoy. Pressure Canning: If pressure canning the soup, add 4 more cups of chicken broth or stock, stir in the broth and bring to a boil for 3 minutes. 1. Fill the sanitized jars to the neck of the jar, leaving 1 inch headspace, making sure to add at least 4 pieces of meat to each jar. 2. Debubble the jars. 3. Clean the rim of the jars with vinegar and cover them to fingertip tight. 4. Pressure can the jars for 25 minutes at 11 pounds of pressure, or adjust to your elevation. 5. When the jars are cool, check their seal, wash, dry and label the jars. • Congratulations for adding this soup to your pantry shelf. Enjoy. How To Make Annatto Oil 1. Heat seeds and oil over medium-high heat for 3 to 5 minutes, until the oil takes on a deep golden color. Seeds will appear deep red/brown 2. Watch for spattering as the oil heats. 3. Remove the seeds from the oil and discard the seeds. If Storing the infused oil: 1. Remove from heat and allow to cool for 4 hours. 2. Strain or remove the seeds with a slotted spoon and discard seeds 3. Pour into a glass air-tight container. 4. Annatto oil will keep for up to 3 months at room temperature Please don’t forget to like and subscribe to my channel. Please don’t forget to tap the bell so that you will not miss any of my other videos. Again, thank God for all my blessings. God Bless. P.O Box 21807 Dundalk, MD 21222 Instagram: Caribbeanj03 Facebook: Margaret Lewis (Caribbeanj03) Email: [email protected]