Q Kitchen

  Roast Pork In Apple Broth ~ Pressure Canning Yields 7 Quarts Pork: 8 1/2 to 9 lbs Pork shoulder, 2 inch cubes 1 Tsp sea salt Heat oven to 425 degrees f. Sprinkle pork with sea salt and roast @ 425 degrees f for 30 minutes. Broth: 2 Qts water or chicken broth *2 Tbsp powdered chicken bullion if using water 2 Qts apple juice or cider 4 Tbsp apple cider vinegar 1 Pint apple butter 2 Onions, Cut in half and sliced In a large pot, bring all ingredients to a boil, turn down heat and simmer for 10 minutes. Prepare pressure canner, jars, lids and rings. Fill hot jars 2/3 full with pork, ladle broth in to 1 inch headspace. Wipe rims with white vinegar, put on lids and rings. Add jars to simmering pressure canner. Process 90 minutes for quarts, 75 minutes for pints. Here is a link to my Roast Pork in Apple Broth Video:  https://www.youtube.com/watch?v=NYrZUQqWeYM

  General Tso's Chicken  Ingredients:  3-4 chicken breasts, cut into 1" bite sized pieces  1/2 Cup Hoisin Sauce  2 Tablespoons Soy Sauce  2 Tablespoons Brown Sugar  3 Cloves Garlic, Minced 3 Tablespoons Rice Wine Vinegar  1 teaspoon sesame oil  2 teaspoons hot chili oil or 1/2 teaspoon crushed red pepper flake  1 small can water chestnuts  ground pepper  2 Tablespoons Cornstarch  Garnish: Green Scallions  Toasted Sesame Seeds  Extra Ingredients for Stove Top Version *see below : 1/4 Cup Cornstarch 1 Tablespoon Vegetable Oil  IF making on your stovetop:   In a mixing bowl add the chicken and cornstarch. Toss until the chicken is completely coated in the cornstarch. In a large non-stick skillet over medium high heat add oil and cook the chicken until the chicken is lightly browned.  Add in all your remaining ingredients (except for the garnich) and continue cooking until the chicken is...

  Instant Pot Ground Beef Goulash Recipe (American Style) Ingredients 1½   pounds  ground beef 1   onion   diced 1   green bell pepper   diced 15   ounces   canned corn   drained, (1 can) 29   ounces   tomato sauce   (1 large can) 30   ounces   diced tomatoes   (2 15oz cans), undrained ⅓   cup   brown sugar 2½   Tablespoons   soy sauce 1½   Tablespoons   Worcestershire sauce 1   teaspoon   salt   (or more to taste) ½   teaspoon   ground black pepper   (more or less to taste) ½   teaspoon   garlic powder 2   cups   elbow macaroni   uncooked 1-2   cups   beef broth Instructions Press the SAUTE button. When the pot is hot, add in the ground beef, onions, and green pepper.  Cook until beef is no longer pink. If desired, drain grease. Add in corn, tomato sauce, diced tomatoes, brown sugar, soy sauce, Worcestershire...

  Instructions Cook rice according to the package directions Place warm rice on dehydrator trays and spread out the best you can Dry at 150°F /65°C for 5-8 hours Periodically stir rice to separate grains Dry until translucent and 'ping' when dropped on a solid surface Cool and store in an airtight container Cook Mode Prevent your screen from going dark Darcy’s Tips Rehydrate with 1:1 water Nutritional information is an estimation only. Nutrient information for dehydrated foods is based on fresh. Use 1/4 of the servicing size for the same nutrient information. Thus 1 Cup of fresh fruit has the same sugars as 1/4 dried. DIY Instant Rice

  INGREDIENTS    Ranch Mix for canning 3   tbsp   dried parsley 6   tsp   dried dill weed 3   tsp   dried chives 3   tbsp   garlic powder 3   tbsp   onion powder 3   tsp   kosker salt 1 1/2   tsp   ground black pepper Mississippi Pork Roast 10   lbs   Boneless Pork Butt, cut into 2-inch cubes 14  cups  water or chicken broth 7   tbsp   ranch seasoning mix above 2   pints   pepperochinis, sliced or whole INSTRUCTIONS   Check here for the proper elevation / pressure to use for where you are https://nchfp.uga.edu/how/can_05/strips_cubes_chunks.html Add the recommended amount of water to the canner. Prepare pressure canner according to manufacturer's instructions.Wash and sterilize jars and lids in hot, soapy water. Rinse jars and lids with hot water. In a large bowl, combine pork, salt, and pepper. Toss to coat. Par cook the pork and divide pork among jars, leav...

 Beef Stroganoff in a Jar  Beef Stroganoff 2 qt beef broth (I used a little more, but you can top off with hot water if needed) Mix together over low heat : 1/2 c tomato paste 1/2 c Worcestershire sauce 4 tsp kosher salt 2 tsp black pepper 4 tsp dried thyme 2 tsp garlic powder Then add: 4 lbs chuck roast, cubed -toss until well coated 1/2 lb mushrooms, diced - toss until well coated 2 c onions, cubed - toss until well coated Add this mix to jars , filling ONLY HALFWAY. Cover the meat mix with beef broth to 1 inch head space Pressure Can pints 75 minutes, quarts 90 minutes To serve, bring to a simmer. Stir 2 tsp corn starch with 3 tbsp cold water. Stir into stroganoff. Heat and stir until thickened. Stir in 1/2 c sour cream. Serve over egg noodles or mashed potatoes Find this recipe along with many other fabulous recipes in the Pressure Canning for Beginners and Beyond by Angi Schneider. : https://amzn.to/3rbH5Vq

3lbs Pork Butt - cubed and seasoned with 2 tsp salt and 2 tsp ground pepper. L ightly oil your roaster pan and add your pork chunks, salt and pepper. Roast in preheated oven 425 F for 30 minutes While pork is roasting, add the following to a large pot: 2 qt Chick stock or bone broth 1 medium onion diced 2 tbsp smoked jalapeno powder (or crushed red pepper) 1 tbsp dried oregano 3 cloves garlic, minced After pork is roasted, put into jars, filling only halfway. Add broth to 1 inch head space and stir well to remove any bubbles. Stir broth between filling each jar. Wipe rims with vinegar and place flat lids on jars. Add rings to finger tight. Process quart jars 90 minutes and pints for 75 minutes. Allow canner to come down from pressure naturally then wait 20-30 minutes before removing lid of canner. Place towel on surface and remove jars from canner , placing on towel with 1-2 inches between each jar. Cover with another towel to ensure no fluctuations in temperature. After 12 hours, ...

  Garlic Buttermilk Ranch Mix INGREDIENTS 1   cup   Buttermilk powder (do NOT add if using for canning 1   tbsp   Dried parsley 1   tbsp   Dried dill weed 2   tsp   Dried chives 1 1/2   tbsp   Garlic powder 1   tbsp   Onion powder 1   tsp   Sea salt or Kosher salt 1/2   tsp   Ground black pepper DIRECTIONS Mix it all together and store in an airtight container in your refrigerator. To make the dressing, Whisk together and chill in the refrigerator 2 hours: 1/4 cup ranch mix, 1 cup mayo, 1/2 Cup sour cream & 1/2 cup milk Mexican style ranch dressing: 1/4 cup ranch mix, 1 cup mayo, 1/2 cup sour cream and 1/2 cup salsa To make dip, whisk together and chill in the refrigerator 2 hours: 1/4 cup ranch mix, 1 cup sour cream & thin with milk as needed.

  INGREDIENTS 10 1/2   lbs   Pork shoulder cut into 2 inch cubes 1   tbsp   Kosher salt 1   tsp   Fresh ground black pepper 14   cups   Chicken broth 7   tbsp   Ranch seasoning mix (without the buttermilk powder!) 2   16 oz jars   Pepperoncinis, sliced or whole & brine DIRECTIONS Prepare pressure canner per canner instructions and jars and lids. Heat oven to 425°. Place pork in single layer on 2 baking sheets. Sprinkle with salt and pepper. Roast pork on 425° for 30 minutes, stirring halfway in between (at the 15 minute mark). Bring chicken broth to a boil, cover and simmer 10 minutes or until ready to use. Divide pork between all the jars and to each jar add: 1 tbsp ranch seasoning mix, 1/4 to 1/2 cup pepperoncinis, 1/4 cup pepperoncini brine (or more if you like) and fill with chicken broth to 1 inch headspace. Wipe rims, place lids, screw on bands fingertip tight and add to simmering canner. Process quarts 90 minute...