It is full-on canning season at my house and this is one of my favorite ways to preserve pork loin for the pantry shelf.
I had two pork loins in the freezer and used the "Spicy Pork" recipe from "The All New Canning Book by Ball". Let's get started.
Spicy Pork
Ingredients:
3 lb. boneless pork shoulder or loin, trimmed and cut into 1 1/2 inch cubes
4 tsp. salt
1/2 tsp ground black pepper
1 Tbsp olive oil
2 qt. chicken bone broth
1 8 oz onion, halved then sliced into thin slices
2 Tbsp. dried crushed red pepper
1 1/2 Tbsp. dried oregano
3 garlic cloves minced
Preheat the oven to 425°F.
After cutting up the pork loin into large chunks I seasoned them with oil, salt, and pepper and cooked them in the oven at 425°F for 30 minutes. You want the pork chunks to brown and release some of the juices.
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While the pork is roasting, make the broth with the rest of the ingredients and bring to a full boil, then simmer for 5 minutes.
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When the pork is ready, it is time to pack the heated jars. I add the pork before adding the broth to the jar.
*Note: I added the juices from the meat to the broth, tasty!
When adding the broth leave a 1" headspace then debubble the jars to remove any air bubbles. Clean the rims of jars with vinegar, and add lids and rings.
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The jars need to be pressure-canned for 75 minutes for the pint jars and 90 minutes for quarts.
Once jars are done processing and pressure in the canner has naturally dropped to zero, leave jars in the canner for 10 minutes before removing them to cool.
Until next time, this is Sunscape
Sun. Scape. Ing Your DayThey look amazing and I can hardly wait to use them in a variety of dishes this winter. Happy canning to all my #prepper #pantry friends.
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how delicious
Congratulations, good way to preserve foods like pork, always learn something with you.
I knew how to preserve vegetables but I had not read that meat could also be preserved in this way.
Once I had to preserve meat because in the country there was a blackout of 4 days without energy and what I did was to salt the meat but with plenty of salt.
I have never tried using salt but the meat has to be done in a pressure canner, unlike a water-bath canner for doing most vegetables.
Wow, making good and delicious food is fun. I read all steps which you apply for cooking . I think you will make food very nice and tasty.
Thank you.
Always welcome dear
When cleaning lids is that spirit vinegar used, something I do use when rinsing wash machine mixed with bicarbonate soda powder, never thought for rims of lids, great tip!
Plenty going into the pantry once again, always enjoy learning new ways preserving.
!WINEX
I just clean the rims with white distilled vinegar. It cuts any fat that may have gotten on the jar. I am always putting something up for the pantry. Keeps me busy.
An easy tip to remember, over here they have grape vinegar and spirit vinegar that is why I asked, any vinegar should do the trick!
Loved the recipe. I always can tuna and sardines, but have never canned pork. Looks yummy. I hope I can try this soon 😀
I have never canned fish, yet. I may try doing some Salmon in the future. ;-)
Thank you so much for posting this recipe. I just got a pressure canner, haven't used it yet because I'm a little afraid of it, have lots of pork shoulder in the freezer, and now is the time.
I used to get nervous using the pressure canner at first. Now, it has become 2nd nature to me and I never give it any worries. Have fun, just follow the directions and you will do fine.