When it's raining and too cold to garden, yup, I pulled out the canner and made "Spicy Pork". I had these two pork loins taking up space in the freezer, so I thawed them and preserved them for the pantry shelf.
After slicing them both into large chunks, I baked them at 425°F. for 30 minutes to lightly brown them.
Meanwhile, I prepared the broth and got the canner heating up.
Once the pork was ready and the broth had boiled enough to get the onions soft, it was time to jar them up. I had enough for 9 pint jars.
After topping them off with the broth, and de-bubbling, they had to be processed in the pressure canner for 75 minutes at 11 lbs. of pressure.
Plus, I saved a small piece of the loin for dinner. I marinated it with soy sauce, sesame seeds, hot peppers, and green onions.
The jars look so pretty, and I know that the pork is extremely tender when preserved this way. It is so tasty served over rice or sometimes I use it to make burritos for lunch.
The following day, since the canner was out, I thawed out a large bag of hot peppers from last summer and made "Caribbean Hot Sauce".
This hot sauce is slightly sweet with just enough heat to satisfy the palette. Both my husband and I love different hot sauces, so we tend to go through quite a bit in our house.
I still have more hot peppers to use in the freezer, and I just may have to make a different hot sauce with them. I need to go through last year's harvest before this season starts producing.
Perhaps I should cut back on how many peppers I plant this spring. ;-)
