Pressure Canning Pork Recipes

PRESSURE CANNING PORK

Pressure canning pork image

How to home pressure can pork, following tested USDA methods

Provided by Healthy Canning

Time 2h30m

Number Of Ingredients 3

Ingredients

pork
water
pickling salt ((optional))

Steps:

Remove large bones.
Trim off excess fat, and any gristle.
Cut meat into cubes or strips.
Spray a skillet with cooking spray or heat a small amount of fat or oil in it.
Brown meat in the skillet in batches; transfer browned meat to a covered bowl or pot to keep hot.
Pack meat into half-litre (1 US pint) OR 1 litre (1 US quart) hot jars.
Leave 3 cm (1 inch) headspace.
[Optional]: add 1/2 teaspoon pickling salt to half-litre (1 US pint) jars; 1 teaspoon of pickling salt to 1 litre (1 US quart) jars.
Top jars up with a boiling liquid (water from a kettle, stock, or tomato juice) maintaining 3 cm (1 inch) headspace.
Debubble; adjust headspace.
Wipe jar rims.
Put lids on.
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Processing time: half-litre (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.

Nutrition Facts : ServingSize 100 g, Protein 17 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 72 mg, Sodium 61 mg, Calories 263 kcal

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