I pressure canned pozole the other day. Can anyone tell me if this recipe looks safe. I cooked it for 90min at 11psi, since the longest recipe ingredient was the pork. The recipe was:
Pozole recipe:
Red sauce:
6 dried chile guajillo
2-3 dried chile japones
2 dried chile de arbol (spicy)
Boil water on stove and put dried chilies, then take soaked chilies and a cup of water and put in blender
Meat:
Pork side/belly cubes into one inch cubes
Spice mix:
1 tablespoon Ground cumin
1 tablespoon Chili powder
2 tsp Black pepper
1/2 tsp Salt
1 tablespoon Garlic powder
1 tablespoon Minced onion powder
1 tablespoon oregano
1 tablespoon parsley
Fresh ingredients:
3 Green onions chopped
1/2 White onion chopped
6 garlic cloves minced
Giant can of white hominy
Before canning:
1 Tsp Vinegar per jar (I add this at the end)
Chicken broth to fill
by Tricolorworld
4 Comments
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It looks more appetizing heated up since pigs have a lot of fat 🤪
Was this just something you came up with or is this from a recipe that was tested and safe for canning?
This all sounds great as a regular recipe, but as a canning recipe, not so much. You need to follow a recipe from a trusted source who has scientifically tested it for shelf stability, heat penetration, etc. This looks pretty dense and has a lot of fat. Fat is the enemy of preservation in canning. It goes bad a lot quicker. The density is an issue because we can’t say how well the heat has penetrated everything. Typically in a soup-like recipe, you would fill the jar about halfway with solids and the rest with liquid. Also it will typically include par cooking the meat, along with boiling the ingredients all together.
So in summary, this unfortunately isn’t something we can recommend. I would say freeze it in the future. How long ago did you can this?
Our wiki has many sites for finding safe tested recipes. Please don’t just wing it or you can risk botulism or other foodborne illnesses.
Edit: also, pretty much every pressure canning recipe I’ve seen has an inch headspace. Your jar looks like it has quite a bit more. Headspace is important because the recipe testers have figured out the processing time and proper headspace to make sure all the air is forced out and everything seals properly.