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Pressure canning pork
How to home pressure can pork, following tested USDA methods
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
263
kcal
Ingredients
pork
water
pickling salt
(optional)
Instructions
Remove large bones.
Trim off excess fat, and any gristle.
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 half-litre (1 US pint) OR 1 litre (1 US quart) hot jars.
Leave 3 cm (1 inch) headspace.
[Optional]: add ½ teaspoon pickling salt to half-litre (1 US pint) jars; 1 teaspoon of pickling salt to 1 litre (1 US quart) jars.
Top jars up with a boiling liquid (water from a kettle, stock, or tomato juice) 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:
263
kcal
|
Protein:
17
g
|
Fat:
21
g
|
Saturated Fat:
8
g
|
Cholesterol:
72
mg
|
Sodium:
61
mg
|
Potassium:
287
mg
|
Calcium:
14
mg
|
Iron:
1
mg