This pork and apple curry is pure comfort and so delicious! Pork and apple curry is a perfect meal starter to have available on your shelf for heat and serve! Add some coconut milk and serve as a stew or thicken it up and serve it over your favorite rice.
Ingredients and Variations
Ingredients: Pork shoulder, apples, yellow onions, raisins, orange juice concentrate, curry powder, garam masala, garlic powder, onion powder, ground cinnamon, ground ginger, chicken bouillon powder ( I use Knorr), water, kosher salt and fresh cracked black pepper.
Variations: I use pork shoulder here, but you can certainly change up the protein and use what you like. You can use any apple you like for this. Switch out for golden raisins or just leave them out if you don’t like them. I use water and chicken bouillon here, switch it out for your choice of broth or stock. You can add additional seasonings if you like or leave any out.
Canning
Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.
Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html
Process quarts and pints for exact time specified in recipe. Remember, if you choose to can in half pints, those will always process for the same time as pints.
Pork and Apple Curry for Pressure Canning
Course: MainCuisine: Indian40
minutes90
minutes for quarts75
minutes for pints7
quarts or14
pintsDelicious pork and apple curry comfort, ready when you are!
Ingredients
7 lbs 7 pork shoulder, 1 inch cubes
7 7 small apples or 4 large, peeled and diced
2 2 onions, chopped
1/2 cup 1/2 raisins
6 oz 6 orange juice concentrate
14 cups 14 water or broth
4 tbsp 4 chicken bouillon powder if using water
2 tbsp 2 curry powder
2 tsp 2 garam masala
1 tbsp 1 garlic powder
1 1/2 tbsp 1 1/2 onion powder
1 tbsp 1 ground ginger
1 tsp 1 ground cinnamon
4 tsp 4 kosher, sea or canning salt
2 1/2 tsp 2 1/2 fresh cracked black pepper
Directions
- Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer.
- Heat oven to 425°. Lay pork cubes on sheet pans in single a layer. Sprinkle with 2 teaspoons of salt and 2 teaspoons of pepper.
- Roast pork at 425° for 30 minutes, stirring half way through.
- Let’s make the broth: Pour water, orange juice, raisins, apples, onions, 2 teaspoons salt, 1/2 teaspoon pepper and the rest of the seasonings into a large pot. . Bring to a boil, cover, lower heat and simmer 10 minutes.
- Meanwhile, let’s fill the jars. Quarts – To each jar add: 1 pound of pork (fill jar halfway). Using a slotted spoon, remove solids from broth and distribute evenly among jars. Fill jars with broth leaving 1-inch headspace. Remove air bubbles and add extra broth if needed to bring level back up to 1-inch headspace. Wipe rims and place on lids and rings fingertip tight. Add jars directly to simmering canner. Pints – To each jar add: 1/2 pound of pork. Using a slotted spoon, remove solids from broth and distribute evenly among jars. Fill jars with broth leaving 1-inch headspace. Remove air bubbles and add extra broth if needed to bring level back up to 1-inch headspace. Wipe rims and place on lids and rings fingertip tight. Add jars directly to simmering canner.
- Process quarts for 90 minutes and pints for 75 minutes.
