For all of you scared of pressure canning, it's darn easy as long as you can follow the steps than it becomes as simple as a adding soothing bath salts to the claw foot tub on a cold winter day...I say this after my pressure canner sat down in the basement for a year until my husband gave me the tutorial of pressure canning 101. Bruce is such a dare devil...He's the guy who drove his Vespa (scooter) on a 3000 mile trip one summer.
It took a lot of searching, but I finally found a recipe for Garlic Confit. According to the National Center for Home Food Preservation, botulism spores are killed if you can hold the temperature between 240°F to 250°F for 20 to 100 minutes, depending on the size of the jar. Conveniently, those are the temperatures you get with 10PSI to 15PSI pressure cookers. This recipe pressure cooks the jars for 2 hours, so there's no way botulism can survive. After the jar is opened, the garlic keeps for a month in the refrigerator.
Recipe: Pressure Cooker/Canner Garlic Confit
Adapted From: Modernist Cuisine at Home
Cooking time: 120 minutes/2 hours
All you need:
~Pressure Cooker/ Pressure Canner
~half pint canning jars
Ingredients:
~enough olive oil to fill each canning jar, when filling jars leave the 1/2 inch head space
~50 cloves garlic, peeled (4 large heads) should fill about 3 jars
~fresh rosemary, thyme, you will want to put a small sprig of fresh herbs per jar
~salt and fresh ground black pepper a sprinkle into each jar
~1/2 bay leaf into each jar
Fill the jars:Put everything in the canning jars, wipe the rim of the jar clean with a wet paper towel, tighten down the lid finger tight and then release 1/4 turn.
Pressure cook the garlic:
1)Put a rack in the pressure cooker or canner and add the required water for your pressure cooker/canner, mine calls for 3 quarts of water.
2)Put the jar on the rack, lock the lid, and bring the cooker/canner up to 15 PSI.
3)Pressure cook/can on high for 2 hours, if you are using a pressure canner, make sure it remains at 15 PSI for the entire 2 hours.
4)Let the pressure come down naturally.
5)Carefully remove the jar from the PC, using tongs (or, even better a canning jar lifter).
The jar will still be dangerously hot, with bubbling oil inside - let it cool to room temperature before handling. The sealed jar will last for a year at room temperature; refrigerate after opening, and the garlic will last for a month.
You can use either a pressure cooker or pressure canner for pressure cooking, but one has an additional function. A pressure cooker is sold in either a stove-top model or as an electric appliance and is used to cook foods under pressure in a fraction of the time needed to cook with a regular pot, oven roaster or cooker.
While a pressure canner can also be used for cooking these various foods, it is usually much larger and is designed to be used for home canning of foods. When the canner is fitted with a pressure valve the same as the smaller cooker, it can be used only for canning specific high acid foods.
A pressure gauge must be present with the valve on the canner, in order to use it for canning low acid foods, meats and fish. The pressure gauge must be monitored during the canning process and the heat adjusted in order to maintain the recommended pressure level for a specific period of time, to safely cook and can certain foods.
You can watch the video from the Modernist Cuisine at Home
Grow, Harvest, Cook, Eat
jenn
No comments:
Post a Comment