Google+ Hangout: Canning & Preserving with The Chopping Block
на канале: The Chopping Block
The Chopping Block's Chef Jeff Adamek discusses canning and preserving just in time to "put up" summer's fruits & vegetables. He demonstrates how to make Bacon Jam in this Google+ Hangout.
1 pound bacon, cut into thin strips (lardons)
1/2 pound yellow onions, diced
4 cloves garlic, minced
1/2 cup brown sugar
sambal, to taste (start with 1 teaspoon)
smoky paprika, to taste (start with 1 Tablespoon)
maple syrup, to taste (start with 1 Tablespoon)
apple cider vinegar (start with 1 Tablespoon)
Prepare pint jar and lid by boiling in water to sanitize. Set aside. Have a large pot of boiling water ready.
Cook the bacon, onions and garlic for about 10 minutes until the bacon is crispy, but not completely done. Add sugar, sambal, paprika, syrup and vinegar to taste. Process until smooth in food processor. Add to jar, close with lid tightly and boil for 12 minutes completely submerged in the water. Remove from water and cool on sheet tray with rack (so air can flow all around the jar), wait for jar to "pop" to indicate it has been sealed (usually within 20-40 minutes). Store in pantry until opening.