Canning Dutch Hutspot Recipe | Meal in a Jar

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing a similar richness.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken offers a leaner protein option while pork can be more economical.

Introduce the dish and its historical context.

Prepare quart jars for canning.

Add turkey broth to the bottom of each jar, about a little dribble.

Cut bacon in half and place two halves in each jar for flavor.

Peel, wash, and chunk raw potatoes, aiming for two-thirds potato to one-third carrot ratio.

Add the raw potatoes to the jars.

Add chopped carrots to the jars, adjusting quantity for desired flavor.

Add chopped onions to the jars, focusing on texture rather than flavor.

Prepare to pressure can the jars, noting that the bacon will disintegrate during the process.

Heat the mixture with a bay leaf until heated through, then remove the bay leaf.

Add fresh ground nutmeg to the mixture for flavor.

Mention that the dish can also be used in soups or stews if not made into hutspot.

Discuss the flexibility of the recipe, including the option to add parsnips.

De-bubble the jars and fill with water as needed for canning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens