Check this out!
When I was working on my cookbook, The Complete Guide to Pressure Canning, I had so much fun experimenting with using beer, wine and liquor in my recipes. One of my favorite fall stews is my Drunken Pork Stew canning recipe. And I had so much fun creating it too!
Starting with a rich flavored tomato base, red wine and a blend of delicious herbs, it is the perfect blend of wholesome warmth on a blistering cold or rainy, dreary day. Do you love V8 juice? Feel free to use regular or spicy flavored V8 juice, your own home canned tomato juice or your favorite go-to brand. As for which wine to choose, use a red wine you would normally drink. Don’t use cooking wine – it will ruin the flavor of the stew.
There are many ways to enjoy it if you choose to make it even heartier. Serve it over roasted garlic mashed potatoes or thick homemade pasta. If you prefer a bowl-full, serve it alongside a garden salad and a slice of crusty bread. For more information on the term “drunken” and how alcohol can enhance the flavor of your dishes, check out my article on the history and culinary technique.
Drunken Pork Stew Canning Recipe
Makes about 4 quarts or 8 pints
This stew has become one of my favorites for its deep, rich flavor and thick tomato base. Blending tomato juice with red wine elevates the pork, while the delicious blend of herbs and spices enhances its depth. Heat this stew and serve as-is, or thicken it to serve on a bed of orzo, thick pasta noodles, or mashed potatoes.
Ingredients
- 2 tablespoons olive oil, divided
- 2 pounds boneless pork shoulder or loin, cut into 1-inch chunks
- 2 medium onions, diced (1 cup)
- 4 large carrots, cut into 1/2-inch rounds (2 1/2 cups)
- 4 medium Roma tomatoes, diced (2 cups)
- 5 garlic cloves, minced
- 1 1/2 tablespoons dried oregano
- 1 tablespoon brown sugar
- 1 teaspoon nutmeg
- 1/2 teaspoon cayenne pepper
- 3 1/2 cups red wine (I use Cabernet)
- 3 1/2 cups tomato juice
- 2 bay leaves
Instructions
- In a stockpot, heat 1 tablespoon of oil and working in batches, brown the pork until it is lightly browned. About 3 to 5 minutes per batch. Be sure not to cook the pork, we are only browning the surface. Use the remaining olive oil to finish browning the remaining pork and set aside in a bowl.
- Using the same stockpot, add the onions, carrots, tomatoes, garlic, oregano, brown sugar, nutmeg, and cayenne pepper to the pork drippings. Mix well and cook for 8 minutes on medium heat, or until the onions are translucent.
- Add the wine, tomato juice, and pay leaves, and increase heat to medium-high and bring to a boil. Reduce heat to low and cook for an additional 10 minutes. Add the pork to the stockpot, mix well and cook for an additional 2 minutes. Remove the bay leaves and discard.
- Using a ladle and slotted spoon, fill each jar three-quarters full with the stew mixture. Be sure to evenly distribute a ratio of meat and vegetables into each jar. Next, ladle the hot stew liquid into each jar, filling to 1-inch headspace. Remove any trapped air pockets and add additional liquid if necessary to maintain the 1-inch headspace.
- Wipe each jar rim with a washcloth dipped in vinegar. Place a lid and ring on each jar and hand tighten.
- Process in a pressure canner at 10 PSI or according to your elevation or canner type. Quarts process for 90 minutes and pints for 75 minutes.
Ingredient Tip: If you love the flavor of bay leaf in your stew, you may omit it from the recipe and add 1 bay leaf to each jar prior to packing the jar with the stew. The amazing flavors emitted from the bay leave during processing and storage is truly divine.