Have you ever canned posole (or pozole)? I like it, especially when its cold outside, but you just can’t make a small amount. My recipe includes pork loin, red chili, oregano, bay, soaked dry hominy, onions and garlic. I can’t find instructions so I’m hoping you know. What I’ve figured out so far is to make it as usual, chill to remove excess fat, bring it to a boil and fill jars to within 1 inch of the top with plenty of broth so its not too thick and processing it 90 min for quarts at 14lbs pressure. (I’m at 7000′ so need the extra pressure) Any advice will be appreciated.
Yes, I have canned posole. And you’re right, it’s really good! Just make up a big batch, but don’t cook it as long as you would if you were making it for dinner. Chill and remove excess fat, then reheat to boiling and fill your jars, leaving 1 inch of headspace. Process pints for 75 minutes and quarts for 90 minutes at 14 pounds pressure, as you would any meat recipe, because of your altitude. You can even use previously canned hominy as it doesn’t get mushy when re-canned by itself or in other recipes. — Jackie
Reading over the years about your petunias, I am encouraged to try growing my own from seed. I have the same little greenhouse you do, although it sits by an East window and doesn’t get as much sun. Can you suggest best places to purchase petunia seeds (preferably pelleted)?
I’ve gotten nice pelleted petunia seeds from Veseys Seeds, 800-363-7333. Jung Seed (800-297-3123) also has a wide variety of petunia seeds. Petunia seeds are like dust so you’re wise to get pelleted seed if you want to grow the more expensive Wave Series petunias. As you can imagine, the baby petunia plants are tiny, too and they do require plenty of light so they don’t get leggy. You may get by with the east window greenhouse or you may end up having to put some light directly over them. Good luck. They are quite easily home-raised but you’ll want to get them started pretty soon as they take longer than you’d think to bloom. — Jackie