Pressure canning ground pork meatballs

This is a walk-through of the USDA's procedure for safely home pressure canning meatballs made of ground pork.

Course Main Course
Cuisine American
Keyword Pork
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Yield 1 varies
Calories 143 kcal



  1. 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. (Use no breadcrumbs, flours or starches, cheese, egg, or dairy.)

  2. Form into meatballs anywhere up to 7 to 10 cm (3 to 4 inches) in size.

  3. Spray a skillet with cooking spray or heat a small amount of fat or oil in it.
  4. Brown the meatballs in the skillet in batches; transfer the browned meatballs to a covered bowl or pot to keep hot.
  5. Pack meatballs loosely into half-litre (1 US pint) OR 1 litre (1 US quart) jars.
  6. Leave 3 cm (1 inch) headspace.
  7. Top jars up with a boiling liquid (water from a kettle, stock, or tomato juice) maintaining 3 cm (1 inch) headspace.
  8. Debubble; adjust headspace.
  9. Wipe jar rims.
  10. Put lids on.
  11. 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.)
  12. Processing time: half-litre (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.