Pudding in a jar
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By happy coincidence, I became the owner of 2 l of blood of swine. Large intestine was not, and slim for such sausage is not good, torn. So I decided to roll up in banks. Yet, you see, before winter you will live. If it was just a sausage, it would have been dead by the evening... with my Gypsies! Invited to the tasting! Suddenly someone lucky like me...
Ingredients for Pudding in a jar
Step by step instruction of cooking Pudding in a jar
Boil the rump. A large part of the fat (350 grams) chopped coarsely. A smaller part of the small cubes.
Pending fat together with blood mince.
Mix the chopped bacon, twisted with blood and grits.
Pour the milk, add salt and pepper.
In sterile jars to pour our "bloody Mary" just above the level of the mid-banks. I overreacted, poured half. Because the process of pasteurization the blood increases. The output was incomplete, banks are content.
The bottom of the pan covered with a towel and put in jars, covered with lids.
Pour water on the shoulders. From the moment of boiling to pasteurize 1h30min-1ч40 min. I all 2 hours of pasteurized, distracted...
Of course, at its discretion, can add the seasoning, garlic, for example. I forgot... add Some soda. Such number blood 0.5 tsp.
Seal the cans. I rolled up and was then faced with a dilemma:to wrap or not?
What not to flip, definitely. Fat accumulates at the top and creates additional "cover".
Just in case, I wrapped...
From such a number of products I got 10 cans of 0.5 liters BUT! They turned out to be incomplete, as I wrote.
If you fill a little more, and the yield will be less. Cans 7, approximately. But it is something, in the framework of the world crisis!