Homemade Kentucky Burgoo
Here is Matthew and his parents day filled with prep and canning.
- 1 pc. Chicken
- 12.5 lb pork bone in shoulder
- 3 lbs Beef Steak
- 1 pc. lamb shank
- 40 oz dried mixed beans (weighed before soaked)
- 1 small Bag Carrots
- 2 small heads Cabbage
- 8 Stalks Celery
- 3 pc. Green Bell Peppers
- 1 pc. yellow bell pepper
- 1 pc. orange bell pepper
- 7 pc. Small Onions
- 6 pc. Jalapeño (seeded)
- 4-5 lbs Potatoes
- Minced Garlic
- 1 bag frozen okra
- 4 oz bottle Lemon Juice
- 2 large cans diced tomatoes
- 4 cups corn
- Cayenne Pepper (avg 1.5 tbsp per 16 quart pot)
- Red Pepper Flakes (avg 1.5 tbsp per 16 quart pot)
- 32 oz Ketchup (homemade is best, one with no thickeners)
- 8 oz Apple Cider Vinegar
- 8 oz Worcestershire
- 12.5 oz Molasses
Combine all meat into large stock pot with enough water to cover meat by 2-4 inches. If desired, add salt (I wait to add salt at the very end when I put it in the jars - keeps it consistent). Bring to a boil for 2 hours. (I like to use the pressure canner for this because it is quicker)
While meat is cooking, clean and prep all of the veggies and seasonings.
When meat is done cooking, remove meat (reserving the stock) - I place all of the meat on a large cutting board. When cool enough to handle, carefully remove ALL bones from the meat. Shred meat. (just when you are sure all bones are removed, I like to make one more pass through the meat to be sure).
To finish the recipe without canning:
Add all the ingredients back to the stock and add more water as needed to reach desired consistency. (this recipe makes a very large portion, so you will want to make sure your pot sizes are adequate. This recipe normally supplies me with anywhere between 50-70 pint size portions, so you can scale back as needed).
Once the pot(s) is full and simmering, let simmer at least 6 hours (12 hours is preferred - the simmering time is not really necessary if you are canning the recipe)
Put leftovers into freezer bags or freezer jars (Wide-mouth)
To finish the recipe for canning:
Add all ingredients BUT the soaked beans back to the hot stock and add more hot water for the broth that will be added to the jars.
To each hot jar add 1 to 2 inches of soaked beans to the bottom.
Ladle filling the remainder of the jar up to 1" headspace with the veggie/meat burgoo from the pot. Make sure that you ladle enough liquid/stock/broth into the jars and not only produce and meat. It should look like the jars below.
Remove the air bubbles with a plastic spatula and refill to 1" headspace as necessary.
Wipe the rims of each jar with a papertowel that has vinegar on it to reduce the fat deposits on the rims.
Add your hot lids/rings and tighten your jars finger tight.
Process in a pressure canner at 10lbs of pressure for weighted gauge and 11lbs for dial gauge for 75 minutes for pints and 90 minutes for quarts.