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Canning Thai Red Curry Duck
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Canning Thai Red Curry Duck (or Chicken)

Canning a thai red curry gives you a unique meal at a moment's notice, right from your pantry shelf.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Author: Ashley Adamant

Ingredients

  • 7 to 8 cups cooked duck meat de-boned from 2 whole roast ducks (5-6 lbs each)
  • 5 quarts of Duck Stock made from duck carcasses
  • 4 cups carrots chopped into 2” long matchsticks (about 1 pound)
  • 2 1/2 to 3 cups chopped pineapple or a 20 ounce can
  • 3 cups chopped scallions 3 bunches, or about 8 oz in weight
  • 1 bulb garlic peeled, and diced (or pressed)
  • 12 ounces red curry paste three jars, 4 oz each
  • 2 to 4 inches fresh ginger peeled and grated
  • 1/4 cup lime juice
  • 2 Tbsp fish sauce
  • 2 tsp salt

Instructions

  • Starting with two whole roasted ducks, remove the meat from the bones and break into small pieces.
  • If you're making your own stock, simmer the carcasses with a few carrots and onions for about 4 to 12 hours, until the broth looks nice and rich. Then strain. Or, use commercially prepared broth or stock.
  • Prepare a pressure canner for hot pack, preheating with a few inches of water in the bottom. Also prepare jars, lids and rings.
  • Place all the listed in a stock pot or dutch oven. Stir to incorporate all the ingredients, and bring up to a gentle simmer. Simmer for about 5 minutes until the ingredients are heated through.
  • Use a slotted spoon to evenly divide all the ingredients across 7 quart size canning jars (or 14 pint canning jars). The jars should only be about half full of solids. Top off each jar with the curry broth, until they're nearly full, but with 1'' headspace.
  • Cap with 2 part canning lids and place the jars into your pressure canner.
  • Put the lid on the canner and bring it up to temperature to allow it to vent steam for 10 minutes. Add the canning weight and bring it up to pressure.
  • Process the jars for 75 minutes (for quarts) or 60 minutes (for pints). See notes for altitude adjustments if you're above 1000 feet in elevation. After the processing time, turn off the heat and allow the canner to come to room temperature naturally.
  • When cool, remove the jars from the canner and check seals. Store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars can be kept on the pantry shelf.
  • If properly canned, this thai curry will maintain peak quality on the pantry shelf for 12-18 months and be safe to eat as long as the jars are sealed. Refrigerate after opening.
  • To serve, pour the contents of a quart jar into a saucepan and bring to a boil. Add 1 can of coconut milk. Stir to incorporate and heat through, and then serve over rice.

Notes

Altitude Adjustments

The pressure canning time stays the same regardless of altitude, but the canning pressure changes as you rise above sea level.

For dial gauge pressure canners:

  • 0 to 2,000 feet in elevation – 11 lbs pressure
  • 2,001 to 4,000 feet in elevation – 12 lbs pressure
  • 4,001 to 6,000 feet in elevation – 13 lbs pressure
  • 6,001 to 8,000 feet in elevation – 14 lbs pressure

For weighted gauge pressure canners:

  • 0 to 1,000 feet in elevation – 10 lbs pressure
  • Above 1,000 feet – 15 lbs pressure