Pressure Cooker Carp Canning Recipes

CARNITAS - PRESSURE COOKER

Carnitas - Pressure Cooker image

Savory and tender pork carnitas.

Provided by Jennifer Sierra-Quick

Categories World Cuisine Recipes Latin American Mexican

Time 1h35m

Yield 24

Number Of Ingredients 11

Ingredients

1 (6 pound) pork butt roast
1 ½ tablespoons salt
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon ground black pepper
½ teaspoon chile powder
½ teaspoon paprika
2 tablespoons olive oil, or more to taste
1 cup orange juice
1 onion, coarsely chopped
4 cloves garlic, diced, or more to taste

Steps:

Trim excess fat from pork butt; cut pork into 2-inch cubes and transfer to a bowl.
Combine salt, oregano, cumin, black pepper, chile powder, and paprika together in a bowl. Rub pork cubes with spice mixture. Coat seasoned pork cubes lightly in olive oil; place in pressure cooker. Cover pork cubes with orange juice, onion, and garlic.
Place lid on pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 60 minutes. Let pressure come down naturally, about 15 minutes.
Remove pork from pressure cooker and shred meat.

Nutrition Facts : Calories 154.4 calories, Carbohydrate 2.4 g, Cholesterol 42.7 mg, Fat 10.6 g, Fiber 0.4 g, Protein 11.8 g, SaturatedFat 3.6 g, Sodium 470.8 mg, Sugar 1.3 g

CANNED CARP

Canned Carp image

This is a historical recipe not one to be made now. Always follow Ball book. This is how they did fish here in Nebraska. Always can meat under pressure.

Provided by Dienia B.

Categories Very Low Carbs

Time 3h10m

Yield 6 pint

Number Of Ingredients 5

Ingredients

6 lbs carp
6 teaspoons salt, divided
12 teaspoons catsup, divided
18 tablespoons white vinegar, divided
water

Steps:

Pack each pint jar with fillet carp.
To each pint add 1 teaspoon salt, 2 teaspoons catsup, 3 tablespoons white vinegar.
Fill with water so there are no air bubbles.
Seal.
Boil in hot water bath 3 hours.
Better to set aside for 3 months before eating.

Nutrition Facts : Calories 595.6, Fat 25.4, SaturatedFat 4.9, Cholesterol 299.6, Sodium 2660.5, Carbohydrate 2.9, Sugar 2.4, Protein 81.1

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