Canned Pork Recipe
Servings: 8 quarts
Ingredients
- 16 pounds pork loin
- 4 teaspoons canning / pickling salt
- 1 teaspoon black pepper optional
- 1 teaspoon garlic optional
Instructions
- Add rings and lids to a pot, cover with water and bring to a boil.
- Fill your canner with cool water according to the directions.
- Cut the pork loin into ¾” cubes.
- Pack each quart jar with approximately 2 pounds of cubed pork. For us, this is a moderate pack - don’t cram them in. Don’t worry about any air gaps, these will fill in with the broth the pork makes as it cooks. Leave 1” of headspace.
- Add ½ teaspoon of canning salt to each jar.
- Clean off the rim with a paper towel dampened with vinegar.
- Add lids and rings. Center the lids on the jars. Finger tighten the rings - don’t crank down on them.
- Add jars to the canner.
- Place the lid on the canner and tighten according to the instructions.
- Turn the heat on high.
- Allow the canner to heat up.
- (All American canner-specific) Wait for steam to come out of the vent, it should be strong and consistent. Allow the canner to vent for 10 minutes. Add the weight to the vent.
- Once the weight starts to jiggle, adjust the heat until it jiggles 4-10 times per minute - All American specific. The temperature should come up to 240-245 degrees F (115 to 118 Celsius).
- Allow the canner to process for 90 minutes - 75 minutes for pint jars at 11 pounds of pressure.
- After processing, turn off the heat.
- Allow the canner temperature to come back to 200 degrees F (93 Celsius).
- Remove the weight and let the canner vent for 10 minutes.
- Remove the canner lid and then remove the jars.
- Allow the jars to cool and come to room temperature. Listen for the “ping” of the lids sealing.
- Test the lids to make sure they have dimpled and no longer flex.
- Once cooled, remove the rings and give the jars a quick rinse.
- Label and date each jar.