These came out wonderfully! I did a double batch and since my pork chops were thick I did the pressure cook for 2 minutes instead of 1 to make sure they were cooked through. Definitely will make again.
70g palm sugar/75mL water = 500g palm sugar/x mL water x = 536mL water aka approx 19oz Included my older palm sugar disks at approx 166g sugar and 178mL water/about 6oz. Total yield was 32oz and one smaller container about a half pint in quantify. Also cooked this in my instant pot using slow cooker on low 1 hour. Required more whisking and an additional small amount of time using sauté on low to finish dissolving the remnants of the palm sugar at the end.
12 cups water/12 cups sugar mega batch. Slow cooked 1 hour on low in my 8qt instant pot and then put in jars hot to hopefully naturally seal the canning lids for longer preservation as they cool (has worked with other batches but they were stove-cooked/reduced and likely hotter). Yield five 32oz jars and one 2/3 full pint jar.
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