1.3 KiB
1.3 KiB
| title |
|---|
| Soffritto |
Ingredients
- onion 2 parts (~350g)
- carrots 1 part (~175g)
- celery 1 part (~175g)
- olive oil
- tomato paste/sauce
- salt to taste
Tools
- stove top
- pan
- knife/food processor
Steps
- add a layer of oil to pan on medium low heat
- add all vegetables and stir infrequently till liquids have almost completely evaporated
- add tomato paste/sauce1
- salt to taste
Canning
- place fresh soffrito into canning jars
- press soffrito into jars to remove all gaps and air pockets
- leave around 3 to 4cm of space at the top
- place lid on can and secure gently with ring
- place can into pressure cooker with 5cm of hot water
- fasten lid on pressure cooker with the valve open
- heat on high until steam is released from the valve
- let pressure cooker steam for 10 minutes
- close valve and allow the pressure cooker to build pressure
- when the gauge reads 11 PSI reduce heat to maintain pressure
- maintain pressure for 25 minutes
- remove from heat and allow cooker to depressurize without opening valve (~45 minutes)
- open valve to allow remaining steam to vent for 2 minutes
- remove lid
- remove jars and allow to cool
#recipe/ingredient #diet/plant_based #diet/vegetarian
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if using sauce reduce again ↩︎