Pork meatballs are delicious, quick additions to pasta meals, or soups.
They are very easy to make and can too, and very healthy as they contain no added fillers. Any excess fat that was in your ground pork will float to the surface of the jar, making it easy for you to scoop off and discard.
If you want to, you can quickly re-crisp the surface of the meatballs in a skillet with a few light sprays of cooking spray or by putting them in a toaster oven, etc.
Freeze the broth from the jar; it’s great for soups.
Quantities of ground pork needed
On average, as a very rough guideline, expect to need about 500 g (1 lb) of ground pork per 1/2 litre (US pint) jar of canned pork meatballs.
Jar size choices: Either 1/2 litre (1 US pint) OR 1 litre (1 US quart)
Processing method: Pressure canning only
Headspace: 3 cm (1 inch)
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-litres (pints) 75 minutes; litres (quarts) 90 minutes
Serving size: 100 g (3.5 oz)
Fat: 3.5 g
- Ground pork
- Herbs and seasonings
- Mix ground pork with dried herbs and seasonings of your choice such as oregano, marjoram, parsley, ground black pepper, onion powder, garlic powder, salt or salt sub, etc.
- Form into meatballs anywhere up to 7½ to 10 cm (3 to 4 inches) in size.
- Spray a skillet with cooking spray or heat a small amount of fat or oil in it.
- Brown the meatballs in the skillet in batches; transfer the browned meatballs to a covered bowl or pot to keep hot.
- Pack meatballs loosely into ½ litre (1 US pint) OR 1 litre (1 US quart) jars.
- Leave 3 cm (1 inch) headspace.
- 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: ½ litre (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.
You don't need to thoroughly cook the meatballs in the skillet; just brown them so they won't clump and form a huge solid dense mass in the year that would interfere with safe heat transfer.
You could also bake them in the oven until they are brown on the outside but still rare on the inside.
You may use a microwave to bring to a boil any canning liquid such as stock or tomato juice -- be careful when moving heated liquid from a microwave.
Processing guidelines below are for weighted-gauge pressure canners. See also if applicable: Dial-gauge pressures.
|Jar Size||Time||0 to 300 m (0 - 1000 feet) pressure||Above 300 m (1000 ft) pressure|
|1/2 litre (1 US pint)||75 mins||10 lbs||15 lb|
|1 litre (1 US quart)||90 mins||10 lbs||15 lb|
How to pressure can.
When pressure canning, you must adjust the pressure for your altitude.
More information on canning meat.
More information about Salt-Free Canning in general.
This recipe comes from the USDA Complete Guide (2015).
- Ground or Chopped Meat. In: United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 5- 6.
Nutritional information based on extra-lean ground pork being used.
Serving size: 100 g (3.5 oz), drained (about one-fifth of a 1/2 litre / US pint jar, if 500 g went into the jar.)
- 143 calories, 57 mg sodium
- Weight Watchers PointsPlus®: 3 points
* Nutrition info provided by http://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
Do you have to use liquid in the jar?
Regardless of what you may see elsewhere on the Internet, there is no dry-pack option that is guaranteed to be safe. The recommendations were developed with a liquid in the jar to ensure a safe and even distribution of heat.
But it’s the work of seconds to drain the jar when opening it, and you get what is essentially free, fat-free and added-salt free pork stock to freeze for use in soups, stocks, gravies etc.