Canning pork at home is an excellent way to preserve this versatile meat for future meals. Home canning allows you to save money by buying pork in bulk when prices are low and storing it for months or even years. With a pressure canner and some basic supplies, you can easily stock your pantry with jars of ready-to-use pork.

The process involves cutting pork into cubes or chunks, packing it into sterilized jars, and processing it at high temperatures in a pressure canner. This method eliminates harmful bacteria and creates a shelf-stable product that retains its flavor and nutritional value. Canned pork can be used in a variety of dishes, from pulled pork sandwiches to quick stir-fries.

Home-canned pork offers convenience for busy households. Having pre-cooked meat on hand makes meal preparation faster and easier. It’s also a valuable addition to emergency food supplies, providing a reliable source of protein during power outages or other unexpected events.

Understanding Canning Pork

Canning pork is an effective preservation method that ensures long-term storage and convenient meal preparation. This process involves selecting appropriate cuts of pork and choosing between two primary canning techniques.

Types of Pork for Canning

Several pork cuts are suitable for canning. Pork shoulder is an excellent choice due to its marbling and tenderness when cooked. Pork loin can also be canned, offering a leaner option.

Pork chunks work well for versatile use in various recipes. Pork tenderloin, while more expensive, provides a tender result when canned properly.

When selecting pork for canning, look for fresh cuts with good color and minimal fat. Trim excess fat before canning to prevent spoilage.

Canning Methods Comparison

Two main methods are used for canning pork: hot pack and raw pack.

The hot pack method involves partially cooking the pork before canning. This technique allows for more meat to fit in each jar and often results in a better texture.

• Pros: Better texture, more meat per jar
• Cons: Additional cooking step required

Raw pack is simpler, as raw pork cubes are placed directly into jars. This method is quicker but may result in a slightly different texture.

• Pros: Faster, less preparation
• Cons: Possible texture changes, less meat per jar

Both methods require proper pressure canning to ensure food safety. The choice between hot and raw pack depends on personal preference and available time.

Getting Started with Equipment

Proper equipment is essential for safe and successful pork canning. The right tools ensure a sterile environment and reliable preservation of your meat.

Choosing the Right Pressure Canner

Pressure canners come in two main types: weighted-gauge and dial gauge. Weighted-gauge canners are simpler to use and maintain. They regulate pressure through a weighted device that jiggles during processing. Dial gauge canners offer more precise pressure control but require annual calibration.

Select a canner size based on your needs. Larger models can process more jars at once. Look for canners with a minimum capacity of 4 quart jars or 7 pint jars. Ensure the canner has a rack to keep jars off the bottom.

Essential Canning Tools

Mason jars are the standard for home canning. Choose jars specifically designed for pressure canning in appropriate sizes for your needs. Quart jars work well for larger portions, while pints are suitable for smaller servings.

New canning lids are crucial for each use to ensure a proper seal. Reusable bands hold lids in place during processing. A jar lifter, lid lifter, and bubble remover are indispensable tools for safe handling of hot jars and removing air bubbles.

A headspace measuring tool helps ensure the correct space between the food and jar rim. This proper headspace is critical for safe preservation and sealing.

Preparing Pork for Canning

Proper preparation of pork is crucial for successful canning. Selecting the right cuts and handling them correctly ensures safety and quality in the final product.

Trimming and Cutting Pork

Start with fresh, high-quality pork. Choose cuts like pork shoulder, loin, or tenderloin. Trim excess fat, leaving about 1/4 inch for flavor. Cut the meat into uniform chunks, approximately 1-inch cubes, to ensure even cooking.

For pork shoulder, remove any large sections of fat and cut against the grain. Pork loin can be sliced into chops or cubed. Tenderloin should be cut into medallions or cubes.

Rinse the pork chunks under cold water and pat dry with paper towels. This removes any bone fragments or debris.

Understanding the Role of Fat Cap

The fat cap plays a significant role in flavor and texture. While excess fat should be trimmed, retaining some is beneficial. A thin layer of fat helps keep the meat moist during the canning process.

For pork shoulder, leave a 1/4-inch fat cap. This renders during processing, adding flavor to the meat. For leaner cuts like loin or tenderloin, consider adding a small amount of fat to each jar.

Fat also affects the canning process. Too much can interfere with proper heat penetration, so balance is key. Aim for a ratio of about 10-15% fat to lean meat in each jar.

The Canning Process

Canning preserves pork through heat processing in sealed jars. This eliminates harmful microorganisms and creates a vacuum seal for long-term storage. Proper techniques ensure safe, high-quality canned pork.

Hot Pack vs. Raw Pack Method

The hot pack method involves pre-cooking pork before canning. This shrinks the meat, allowing more to fit in each jar. Heat pork cubes in a skillet until lightly browned. Pack hot meat into jars and cover with boiling broth, leaving 1-inch headspace.

Raw pack is simpler but yields less meat per jar. Cut raw pork into cubes and pack tightly into jars. Add 1 teaspoon salt per quart if desired. Fill with boiling water or broth, maintaining 1-inch headspace.

Both methods are safe when following proper canning procedures. Hot pack reduces floating and often results in better quality, while raw pack is faster and retains more natural juices.

Filling and Packing Jars

Use clean, sterilized canning jars and new lids. Pack meat loosely for hot pack, tightly for raw pack. Leave 1-inch headspace in all jars. Remove air bubbles with a non-metallic utensil.

Wipe jar rims clean with a damp cloth to ensure proper sealing. Center lids on jars and apply screw bands fingertip-tight.

Processing and Sealing Jars

Process filled jars in a pressure canner. Follow manufacturer’s instructions for your specific canner model. Pork requires pressure canning to reach safe temperatures.

Jar Size	Processing Time
Pints	75 minutes
Quarts	90 minutes

Maintain proper pressure throughout processing. Allow canner to cool naturally before opening. Remove jars and let cool undisturbed for 12-24 hours. Check seals before storing.

Properly processed jars can be stored in a cool, dark place for up to one year. Always inspect jars before use and discard any with signs of spoilage.

Seasonings and Broth Considerations

Selecting the right seasonings and broth is crucial for enhancing the flavor and quality of canned pork. Proper choices can elevate the taste while ensuring food safety.

Selecting the Best Broth

Clear broths work well for canning pork, providing moisture and flavor. Homemade pork or chicken broth offers superior taste. Store-bought low-sodium broths are convenient alternatives. Avoid cream-based or thickened broths, as they may interfere with heat penetration during canning.

For a richer flavor, consider:

• Beef broth
• Vegetable broth
• Bone broth

Add 1/2 to 1 cup of broth per quart jar, depending on the meat’s natural juices. This helps prevent the pork from drying out during storage.

Using Pickling Salt

Pickling salt is ideal for canning pork due to its pure composition. Unlike table salt, it contains no additives that could cloud the brine or discolor the meat.

Benefits of pickling salt:

• Dissolves easily
• No iodine or anti-caking agents
• Maintains meat color

Use 1 teaspoon of pickling salt per quart jar or 1/2 teaspoon per pint. For those watching sodium intake, salt can be omitted entirely without compromising safety.

Optional seasonings to enhance flavor:

• Black pepper
• Garlic powder
• Onion powder
• Dried herbs (thyme, rosemary, oregano)

Mix dry seasonings with salt before adding to jars for even distribution.

Canning Pork Recipes

Canning pork preserves this versatile meat for future meals. The process allows you to enjoy flavorful, tender pork year-round while saving time and money.

Canning Pork Chops

To can pork chops, start by trimming excess fat and cutting the meat into jar-sized portions. Season each chop with salt and pepper. Pack the raw chops tightly into sterilized jars, leaving 1 inch of headspace.

Add 1 teaspoon of salt per quart jar for flavor and preservation. Optional spices like oregano or paprika can enhance taste. Fill jars with boiling water or broth, maintaining the 1-inch headspace.

Process quart jars in a pressure canner at 10 pounds of pressure for 75 minutes. Adjust time and pressure based on your altitude. Once cooled, check seals and store jars in a cool, dark place.

Canning Pulled Pork

Begin by slow-cooking a pork shoulder until it reaches an internal temperature of 195°F (90°C). Shred the meat using forks or a meat shredder. Season with your preferred spices and barbecue sauce if desired.

Pack the pulled pork into hot sterilized jars, leaving 1 inch of headspace. Add cooking liquid or broth to cover the meat, maintaining the headspace. Remove air bubbles and wipe jar rims clean.

Process pints for 75 minutes and quarts for 90 minutes at 10 pounds of pressure in a pressure canner. Adjust for altitude as needed. Properly sealed jars can be stored for up to a year.

Canning Pork Roast

Select a lean pork roast and cut it into 1-inch cubes. Brown the cubes in a skillet to enhance flavor. Pack the hot meat into sterilized jars, leaving 1 inch of headspace.

Add 1 teaspoon of salt per quart for preservation. Pour hot broth or water over the meat, ensuring it’s covered while maintaining headspace. Remove air bubbles and clean jar rims.

Process quart jars for 90 minutes at 10 pounds of pressure in a pressure canner. Adjust time and pressure for your altitude. Once cooled and sealed, store jars in a cool, dark place for up to a year.

Safety and Food Preservation

Proper safety measures and preservation techniques are crucial when canning pork. Following established guidelines helps prevent foodborne illness and ensures the pork remains safe to eat for an extended period.

Pressure Canning Safety Guidelines

Pressure canning is essential for preserving low-acid foods like pork. Use a pressure canner that reaches at least 240°F (116°C) to eliminate harmful bacteria. Adjust processing time and pressure based on altitude and jar size.

Follow these key steps:

• Clean jars and lids thoroughly
• Pack raw or precooked pork into jars, leaving 1-inch headspace
• Remove air bubbles and wipe jar rims
• Secure lids and process in pressure canner

Monitor pressure carefully during processing. Allow canner to cool naturally before opening. Check seals after cooling and refrigerate any unsealed jars.

Avoiding Contamination and Spoilage

Preventing contamination begins with clean equipment and fresh, high-quality pork. Use only USDA-approved canning recipes and methods.

Tips to avoid spoilage:

• Discard jars with bulging lids or leaks
• Store in a cool, dark place below 75°F (24°C)
• Label jars with contents and date
• Use within 1 year for best quality

Inspect jars before use. Discard if liquid is cloudy, meat is discolored, or there’s an off-odor. Heat canned pork to 165°F (74°C) before eating as an extra safety measure.

After Canning Care

Proper storage and inspection are crucial for maintaining the quality and safety of canned pork. Following correct procedures ensures your preserved meat remains delicious and ready for future meals.

Storing Canned Pork

Store canned pork in a cool, dry place away from direct sunlight. The ideal temperature range is between 50°F and 70°F (10°C to 21°C). Avoid areas prone to temperature fluctuations or excessive heat, such as near stoves or heating vents.

Keep jars off the floor and away from walls to prevent moisture accumulation. Use sturdy shelves that can support the weight of filled jars.

Label each jar with the contents and canning date. This helps track shelf life and ensures older jars are used first.

Canned pork typically has a shelf life of 2-5 years when stored properly. However, for best quality, consume within 1 year.

Inspecting for Proper Seals

Check jar seals within 12-24 hours after canning. Press the center of each lid – it should not flex or pop.

Remove the ring bands and gently lift each jar by the lid. The lid should stay firmly attached.

Inspect for:

• Bulging lids
• Leaks or bubbles
• Discolored contents
• Foul odors

If any of these signs are present, discard the jar immediately. Do not taste or consume questionable canned meat.

Periodically inspect stored jars for signs of spoilage or damage. Check seals before opening and using the canned pork.