Pressure canning pork

How to home pressure can pork, following tested USDA methods

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 263 kcal



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

  7. Leave 3 cm (1 inch) headspace.
  8. [Optional]: add 1/2 teaspoon pickling salt to half-litre (1 US pint) jars; 1 teaspoon of pickling salt to 1 litre (1 US quart) jars.

  9. Top jars up with a boiling liquid (water from a kettle, stock, or tomato juice) maintaining 3 cm (1 inch) headspace.
  10. Debubble; adjust headspace.
  11. Wipe jar rims.
  12. Put lids on.
  13. 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.)
  14. Processing time: half-litre (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.