Pressure canning ground pork

This is a walk-through of the USDA's procedure for safely home pressure canning 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. Spray a skillet with cooking spray or heat a small amount of fat or oil in it.
  2. Brown the ground meat in the skillet in batches; transfer the browned meat to a covered bowl or pot to keep hot.
  3. Pack meat loosely into half-litre (1 US pint) OR 1 litre (1 US quart) jars.

  4. Leave 3 cm (1 inch) headspace.
  5. Optional: a pinch of salt or non-bitter, non-clouding salt sub per jar.
  6. Top jars up with a boiling liquid (water from a kettle, stock, or tomato juice) maintaining 3 cm (1 inch) headspace.
  7. Debubble; adjust headspace.
  8. Wipe jar rims.
  9. Put lids on.
  10. 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.)
  11. Processing time: half-litre (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.