43 lines
No EOL
1.3 KiB
Markdown
43 lines
No EOL
1.3 KiB
Markdown
---
|
|
title: "Soffritto"
|
|
draft: true
|
|
---
|
|
# Makes X ???
|
|
### notes
|
|
- ???
|
|
## 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/sauce[^1]
|
|
- 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
|
|
|
|
[^1]: if using sauce reduce again
|
|
|
|
#recipe/ingredient #diet/plant-based #diet/vegetarian |