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Friday, April 20, 2012

Canning pork

Pork is one of the easiest meats to can, because a pork loin roast is such a perfect shape.

I just cut a section of the raw pork loin off, and stick it down inside the jar, trying to fill the whole jar, within about a 1/2" of the top.  (Beef and chicken are harder to do, because you have to cut up the meat and fit it like putting puzzle pieces together.  The pork just needs to be cut off and stuck in the can.  Easy!)

Add 1/2 teaspoon of canning salt (non-iodized). Wipe off the rim.  Put on the lid/ ring.

Bring it up to pressure inside the pressure canner, and cook it for 75 minutes on 10 pounds of pressure.  (Please review the rules for pressure canning in the instruction book for your pressure canner.)

Our favorite way to use it:  Just open the bottle, shred up the meat, and put barbecue sauce on it for pork barbecue.  Serve on hamburger buns.

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