You asked for a canning recipe for flavor packed Tikka Masala. This is it!
Original Recipe can be found in this book: https://amzn.to/3BmBp3S Not Your Mama's Canning Book
My adapted recipe:
1T olive oil
3 large diced onions (about 4 cups)
12 large garlic cloves, minced
1T sea salt
6T Garam Masala
3T Coriander
2.5T Cumin
1/2T Cinnamon
1T Turmeric
2T Paprika
1/4 cup diced jalapenos (or pepper of choice)
heaping 1/4 cup grated fresh ginger
12 cups diced or crushed tomatoes (fresh, canned or previously frozen), reserving some tomato liquid, if available
Directions: (makes 7 pints)
Add olive oil, onions, garlic and salt to 5-6Qt pot. Saute onions and garlic until translucent, starting to brown and liquid has evaporated.
Add peppers, Garam Masala and grated ginger. Continue cooking for a few minutes.
Add coriander, cumin, cinnamon, turmeric, paprika. Stir to combine thoroughly and warm the spices. Add tomatoes.
Stir to combine. Bring to low boil, reduce to simmer. Let simmer about 10 minutes to combine flavors.
Blend with an immersion blender, if desired. If sauce "pops" when simmering, add a bit of reserved tomato liquid, broth or water to thin just a bit. Bring back to temp.
Prepare jars and canner. All should be warm/hot because you are adding hot sauce to the jars. Fill jars to generous 1" headspace. Wipe rims. Apply lids. Add rings to fingertip tight. Load canner. Bring to temp. Let canner blow steam for 10 minutes. Process pints for 30 minutes at 10lbs of pressure below 1000 feet. Once canner has naturally released pressure and cooled a bit, remove jars carefully. Let sit undisturbed for 12-24 hours.
Carter
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