Pressure Canning Picadillo Two Ways | Mexican and Cuban

Huge flavors in these two very different versions of the same dish. Which one will be your favorite? Picadillo (Cuban and Mexican) Total Ingredients for 8 pints (4 of each): 4lb ground beef, browned and crumbled (approx. 8.5-9 cups cooked and drained—see note) 2 cups diced onions, lightly caramelized 1 large green pepper, diced 2 hot peppers, to taste 12 cloves garlic 28 oz crushed tomatoes 2 pints diced tomatoes, drained, reserving the liquid in case needed for headspace 1T Better than Bouillon 2 cups diced gold potatoes, soaked 2/3 cup cilantro 4T +1tsp tomato paste 2/3 cup green olives, diced 2/3 cup black raisins, diced 2T cumin 2t coriander 4t sea salt 2t black pepper 1t cinnamon 1/2t ground cloves 1/2t nutmeg 2T red wine vinegar Mexican version (4 pints): 1.5-2lb ground beef, browned and crumbled (approx. 4 cups-see note) 1 cup diced onions, lightly caramelized 2 hot peppers, diced 1/3 green bell pepper, diced 4 cloves garlic 2 pints diced tomatoes, drained 1T Better than Bouillon 1tsp Tomato paste 2 cups gold potatoes, diced 2/3 cup cilantro 2t coriander 1T cumin 1-2t sea salt 1t black pepper Cuban version (4 pints): 2-2.5lb ground beef, browned and crumbled (approx. 4.5-5 cups-see note) 1 cup diced onions, lightly caramelized 2/3 large green bell pepper, diced 8 cloves garlic, minced 28 oz crushed tomatoes 4T tomato paste 2/3 cup green olives, diced 2/3 cup black raisins, diced 1T cumin 2t sea salt 1t black pepper 1t cinnamon 1/2t ground cloves 1/2t nutmeg 2T red wine vinegar Brown the ground beef. Remove from pot and drain well. Add onions to hot pan with drippings, lightly caramelize. Prepare 2 large bowls. To one bowl, add all ingredients for the Mexican version. To the other bowl, add all ingredients for the Cuban version. Mix each well. Fill 4 pints from each bowl, leaving a generous 1” headspace. Clean rims well. Add lids and rings to fingertip tight. Process in pressure canner for 75 minutes for pints (90 minutes for quarts) at the appropriate pressure for your elevation. **NOTE: The amount of ground beef you start with will depend on the lean/fat ratio you choose. You will need 8.5-9 cups of cooked, crumbled and drained ground beef. If you are using 70/30 ground beef, it will take more than 4lbs starting raw weight. If you are using 93/7 ground beef, you will need less than the 4lbs listed. I used 85/15, and 4lbs gave me very little left over. What will you get free for a year? Explore Butcher Box today: http://rwrd.io/ytflhup?c Explore Azure Standard: https://www.azurestandard.com/?a_aid=... Hero Keto Bread ($10 off your first $40 order through my link): http://rwrd.io/ya01lpl?c My Amazon storefront where you'll find all the Amazon products I use and love (and for which I earn a small commission if you purchase through my link. Thank you!) https://www.amazon.com/shop/growandpr... Harvest Right Affiliate Link: https://affiliates.harvestright.com/2.... I will earn a small commission if you purchase through this link. I greatly appreciate your support of this channel! Altitude Adjustments for Water bath and Pressure Canning: https://www.ballmasonjars.com/adjust-... Jar Lids: For an extra 10% off the only canning lids I buy these days, please use my ForJars affiliate link: https://forjars.co?sca_ref=2901432.Vb... and the Code: CARTER10. I have personally bought and used hundreds of these lids since 2021. Note that this is an affiliate link, and I will receive a small commission for which I am very grateful! Amazon Affiliate Links most requested: Mason Jar opener: https://amzn.to/42JrXAh Ball Complete Book of Home Preserving: https://amzn.to/3NEUJfh Allulose: https://amzn.to/3PAF9ny Presto Electric Canner: https://amzn.to/3XsdxTi Steam Canner: https://amzn.to/3O6v4NG