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Canning Vindaloo
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Canning Vindaloo (Lamb, Pork or Chicken)

Vindaloo is a classic Indian curry, and it's perfect for home canning.
Prep Time15 minutes
Cook Time15 minutes
Canning Time1 hour 30 minutes
Total Time2 hours
Author: Ashley Adamant

Ingredients

  • 6 lbs meat in 1'' dice (Lamb, pork, etc.)
  • 1/4 cup Oil Coconut, or other neutral frying oil
  • 1/2 cup Cider Vinegar or White Vinegar
  • 2 cups Broth or Water, plus more if needed to fill jars

Spice Mix

  • 1 to 2 Tbsp. Chili Powder
  • 2 Tbsp. Ground Cumin
  • 2 Tbsp. Ground Coriander Seed
  • 2 Tbsp. Garam Masala
  • 2 Tbsp. Ground Ginger
  • 2 Tbsp. Ground Mustard Seed or 1/4 cup prepared grain mustard
  • 1 Tbsp. Ground Turmeric
  • 3 tsp. Salt
  • Cayenne Pepper To Taste, Optional for Heat

Instructions

  • Before you get started, prepare a pressure canner for hot pack.  This recipe comes together pretty quickly, and you'll want to have your pressure canner ready to go.
  • To prepare vindaloo for canning, start by adding the coconut oil and spices to a deep stock pot or dutch oven.  Toast the spices in the oil for 1-2 minutes, until they're fragrant. 
  • Add the cubed meat, and toss it in the oil/spice mix.  Cook for about 10 minutes, until the meat is browned on all sides.  It may be easier to divide everything in half and cook it in two batches, as 6 lbs is a lot of meat, and many people don't have a pot big enough for that.  (In that case,  divide the oil and spices in half and the meat and work in batches.
  • As the meat browns, add the broth and vinegar to another saucepan and bring it to a boil.
  • Once the meat is browned, pack it into prepared jars, either pints or quarts, leaving 1'' headspace.  Don't pack it too tightly.
  • Pour the boiling stock or broth (with the vinegar mixed in) over the top of the meat, maintaining 1'' headspace.  You should need about 1/2 cup per quart jar.  (The meat will release more juices as it cooks during the canning process.)
  • Debubble jars and adjust headspace if necessary.
  • Seal with 2 part canning lids and process in a pressure canner, adjusting pressure to altitude (see below).
  • Processing times are 75 minutes for pints and 90 minutes for quarts.

Notes

Altitude adjustments for meat canning recipes, including this vindaloo recipe, are as follows:

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