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Canning Vindaloo (Lamb, Pork or Chicken)
Vindaloo is a classic Indian curry, and it's perfect for home canning.
⏱️ Prep & Cook: 2h⏳ Prep: 15 min🔥 Cook: 15 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●saucepan
📝 Preparation Steps
1
Before you get started, prepare a pressure canner for hot pack. This recipe comes together pretty quickly, and you'll want to have your pressure canner ready to go.
2
To prepare vindaloo for canning, start by adding the coconut oil and spices to a deep stock pot or dutch oven. Toast the spices in the oil for ⏱️ 1-2 minutes, until they're fragrant.
3
Add the cubed meat, and toss it in the oil/spice mix. Cook for about ⏱️ 10 minutes, until the meat is browned on all sides. It may be easier to divide everything in half and cook it in two batches, as 6 lbs is a lot of meat, and many people don't have a pot big enough for that. (In that case, divide the oil and spices in half and the meat and work in batches.
meat (in 1'' dice (Lamb, pork, etc.))6 lbs
4
As the meat browns, add the broth and vinegar to another saucepan and bring it to a boil.
meat (in 1'' dice (Lamb, pork, etc.))6 lbsBroth (or Water, plus more if needed to fill jars)2 cups
5
Once the meat is browned, pack it into prepared jars, either pints or quarts, leaving 1'' headspace. Don't pack it too tightly.
meat (in 1'' dice (Lamb, pork, etc.))6 lbs
6
Pour the boiling stock or broth (with the vinegar mixed in) over the top of the meat, maintaining 1'' headspace. You should need about 1/2 cup per quart jar. (The meat will release more juices as it cooks during the canning process.)
Broth (or Water, plus more if needed to fill jars)2 cupsmeat (in 1'' dice (Lamb, pork, etc.))6 lbs
7
Debubble jars and adjust headspace if necessary.
8
Seal with 2 part canning lids and process in a pressure canner, adjusting pressure to altitude (see below).
9
Processing times are ⏱️ 75 minutes for pints and ⏱️ 90 minutes for quarts.
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