thoughts?

[ala-kat]

Slightly Spicy Vegetable Curry

Is this recipe suitable for pressure canning, save for the cornstarch and coconut milk at the end? If so, what psi should I use, and for how long? I will be using pint jars. I'm am a virgin on pressure canning so please be patient with me

Thanks for your help!!

Slightly Spicy Vegetable Curry

[Molly53]

ala-kat wrote:
Slightly Spicy Vegetable Curry

Is this recipe suitable for pressure canning, save for the cornstarch and coconut milk at the end? If so, what psi should I use, and for how long? I will be using pint jars. I'm am a virgin on pressure canning so please be patient with me

Thanks for your help!!

Slightly Spicy Vegetable Curry

Here are the directions for mixed vegetables, Ala-Kat: http://nchfp.uga.edu/how/can_04/mixed_vegetables.html

FYI, there are no recommendations for canning eggplant or for cauliflower (the cole vegetables ~ cabbage, broccoli, cauliflower ~ grow stronger and more bitter in flavor when pressure canned, although they're fine for pickling/BWB)

Also, I don't think coconut milk qualifies as dairy. It should be okay for pressure canning. You'd add any thickener when re-heating your curry for service.

All that said, I don't think this recipe is best-suited for pressure canning. You'd probably be happier with the results if you froze it, instead.

If you have the Ball Blue Book, I believe there's a recipe for canning curry in it.

Please see the discussion here (about halfway down the page) for more information: http://www.backwoodshome.com/advice/ajo070510.html

[ala-kat]

thank you Molly. I don't just want to pressure can, I want to do it right I have all the equipment, and now working on the knowledge. Your response has been very helpful