罐装保存食谱
牛肉秋葵番茄汤罐头
牛肉、秋葵和番茄制成的耐储汤品，不加增稠剂并采用压力罐藏。
35 分钟
60 分钟
-
6
简单
食材
- 500 g young okra
- 800 g firm ripe tomatoes
- 1200 ml water
- 8 g salt, optional
做法
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.
储存
Store sealed jars cool, dark and dry. Refrigerate after opening and use promptly.
保质期
For best quality, use within 12 months.
安全提示
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.