Pressure canning pork tenderloin

Course Meat
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Calories 143 kcal



  1. Cut meat into cubes or strips.
  2. Spray a skillet with cooking spray or heat a small amount of fat or oil in it.
  3. Brown meat in the skillet in batches; transfer browned meat to a covered bowl or pot to keep hot.
  4. Pack meat into half-litre (1 US pint) OR 1 litre (1 US quart) jars.

  5. Leave 3 cm (1 inch) headspace.
  6. Optional: a pinch of salt or non-bitter, non-clouding salt sub per jar.
  7. 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.
  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.