Canning Pulled Pork: A Flavorful and Economical Storage Solution

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Have you ever come across those incredible sales on pork, where the prices are so good that you wish you had extra freezers to store it all? These sales often happen when your pressure canner is sitting idle. But fear not! Canning pork is not only an economical solution but also a great way to store it safely while preserving its quality.

The versatility of canned pork is truly remarkable. Whether you want to make curries, tajines, or almost instant braised suppers, having canned pork ready to use is a game-changer. The meat itself is delicious and of top-notch quality.

When you open a jar of canned pork, don’t let the broth go to waste. It’s pure gold! Freeze the broth and use it as a flavorful base for soups, stews, risottos, gravies, and more.

Quantities of Pork Needed

As a general rule of thumb, you’ll need approximately 500g (1 lb) of pork per ½ liter (US pint) jar of canned pork. Keep this in mind when planning your canning endeavors.

The Recipe

Jar Size Choices

  • Half-liter (1 US pint)
  • 1 liter (1 US quart)

Processing Method

Pressure canning only.

Yield

Varies.

Headspace

Leave a 3cm (1 inch) headspace to ensure proper sealing.

Processing Pressure

For weighted gauge pressure canners: 10 lbs (69 kPa). For dial gauge pressure canners: 11 lbs (76 kPa). Adjust the pressure according to your altitude if it exceeds 300 meters (1000 feet).

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Processing Time

  • Half-liters (pints): 75 minutes
  • Liters (quarts): 90 minutes

Please refer to the processing guidelines below for weighted-gauge pressure canners. If applicable, check dial-gauge pressures as well.

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Reference Information

  • How to pressure can.
  • Adjusting pressure for your altitude.
  • More information on canning meat.
  • Shelf life of home-canned goods.

Recipe Notes

  • The USDA Complete Guide suggests removing large bones, without defining “large.”
  • Brown the meat by spreading it out in roasting pans or trays and searing it in a hot oven. This method is recommended in the Ball / Bernardin Complete Book.
  • Use a microwave to bring canning liquids such as stock or tomato juice to a boil. Be cautious when handling heated liquids.
  • Instead of salt, you can try using a non-bitter, non-clouding salt substitute like Herbamare Sodium-Free.

The Canning Broth

The USDA Complete Guide advises filling the canning broth with boiling liquid, such as water from a kettle, stock, or tomato juice. The liquid should remain unthickened. However, the Ball / Bernardin Complete Book allows for slight thickening with Clearjel, if desired.

Determining the Meat Cube Size

According to the Bernardin Guide, cut the meat into ½ to 1-inch (2 to 3 cm) pieces. The Ball / Bernardin Complete Book suggests cutting the meat into jar-size pieces or cubes suitable for cooking and canning.

Browning the Meat

When browning the meat for canning, be cautious about using too much fat. Excessive fat can interfere with the jar’s seal and go rancid during storage. The USDA recommends precooking the meat until rare by roasting, stewing, or browning it in a small amount of fat. The Ball / Bernardin Complete Book advises browning the meat in a skillet over medium heat using no more than 1 tablespoon of added fat or vegetable oil.

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Recipe Source

This recipe is adapted from the USDA Complete Guide.

Nutrition

The nutritional information may vary depending on the cut of pork used.

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Cooking with Canning Recipes

  • Pork Pie with Sweet Potato Crust
  • Pork and Pepper in Cream Sauce

Now that you know the secrets behind canning pulled pork, you can take advantage of those amazing pork sales. With flavorful canned pork ready to go, you’ll have the convenience of instant delicious meals at your fingertips.

For more details about canning pulled pork and other mouthwatering recipes, visit Rowdy Hog Smokin BBQ.