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.