Receita para conservar
Sopa de vaca, quiabo e tomate
Sopa substancial com vaca, quiabo e tomate, sem espessantes e conservada sob pressão.
35 min.
60 min.
-
6
Fácil
Ingredientes
- 500 g young okra
- 800 g firm ripe tomatoes
- 1200 ml water
- 8 g salt, optional
Preparação
2. Wash okra, trim ends, cut to about 2.5 cm, cover with hot water, boil 2 minutes and drain.
3. Wash tomatoes, dip briefly in boiling water, peel, remove hard parts, chop and simmer 5 minutes.
4. Combine beef, okra and tomatoes, cover with reserved liquid and remaining water, optionally add 8 g salt. Boil exactly 5 minutes. Do not thicken.
5. Fill hot pint jars (about 473 ml) no more than halfway with solids. Add hot liquid leaving 2.5 cm headspace.
6. Process only in a pressure canner for 60 minutes.
7. Dial gauge: 11 psi at 0–2,000 ft, 12 psi at 2,001–4,000 ft, 13 psi at 4,001–6,000 ft, 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft, 15 psi above 1,000 ft.
8. Let pressure return naturally to zero; cool jars undisturbed 12–24 hours and check seals.
Armazenamento
Store sealed jars cool, dark and dry. Refrigerate after opening and use promptly.
Validade
For best quality, use within 12 months.
Nota de segurança
Low-acid soup: never process in a boiling-water canner. A pressure canner is required. Fill jars no more than halfway with solids; the rest must be hot liquid. Maintain 2.5 cm headspace. Do not add pasta, rice, flour, starch, cream, milk or thickeners before canning. Never reduce pressure or time. Never taste suspicious jars with failed seals, bulging lids, leakage, mould, gas or unusual odour; discard safely.