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Pressure canning pork tenderloin
How to home pressure can pork tenderloin
Course
Main Course
Cuisine
American
Keyword
Pork
Prep Time
1
hour
hour
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
2
hours
hours
30
minutes
minutes
Servings
1
varies
Calories
143
kcal
Ingredients
pork tenderloin
water
Instructions
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 heated half-litre (1 US pint) OR 1 litre (1 US quart) jars.
Leave 3 cm (1 inch) headspace.
Optional: a pinch of salt or non-bitter, non-clouding salt sub per jar.
Top jars up with a boiling liquid (water from a kettle, stock, or tomato juice brought to a boil) 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
Serving:
100
g
|
Calories:
143
kcal
|
Protein:
26.2
g
|
Fat:
3.5
g
|
Saturated Fat:
1.2
g
|
Cholesterol:
73
mg
|
Sodium:
57
mg