• Prep Time:
  • Cooking Time:
  • Serves: 1 Guide

Reprocessing Unsealed Jars

  • Recipe Submitted by on

Category: Canning

 Ingredients List

  • If a lid fails to seal on a jar, remove the lid and check the jar-sealing
  • surface for tiny nicks. If necessary, change the jar, add a new, properly
  • prepared lid, and reprocess within 24 hours using the same processing time.
  • Headspace in unsealed jars may be adjusted to 1-1/2 inches and jars could
  • be frozen instead of reprocessed. Foods in single unsealed jars could be
  • stored in the refrigerator and consumed within several days.
  • ======================================================= === * USDA
  • Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
  • courtesy of Karen Mintzias
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Reptile Pot Pie
Categories: Meats, Main dish
Yield: 4 Servings

Reptile Ingredients
4 oz Boneless Rattlesnake
4 oz Jumbo Frog Legs
4 oz Snapping Turtle meat
4 oz Alligator Loin meat
Thai Curry Ingredients
1 pt Coconut milk
2 tb Thai curry paste (below)
2 tb Thai Fish Sauce
Thai Curry Paste Ingredients
1/2 c Dried minced onions
2 tb Garlic, minced
1/2 c Water
1/4 c Curry powder
2 tb Turmeric
2 tb Red pepper flakes
2 tb Fresh Coriander
2 tb Kaffir lime peel
2 tb Soy oil
Salt and Pepper to taste
Garnish Ingredients
Asst. Baby cooked vegetable
Thai hot Sauce
Black sesame seeds
Cucumber salad
Julienne of red pepper

PASTE PREPARATION: Soften onion in water, than place all ingredients plus
the onion in food processor and puree until smooth paste forms. Reserve
Excess in refrigerator. SAUCE PREPARATION: Combine all three ingredients in
saucepan. Over low flame, shisk until fully incorporated. REPTILE
PREPARATION: Place all ingredients in water and poach, check every 15
minutes. When almost done, remove and set aside. Then take the poached
reptile meat and place in curry sauce and finish cooking over low heat.
Divide the curry sauce with the reptile meat into 4 bowls, add baby
vegetables and cilantro. Garnish. Serve the Thai hot sauce and cucumber
salad on the side.

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