Pork, Cubed, Canned, Basic

Ingredients

Pork (Shoulder or tenderloin)

• 1 teaspoon Salt per quart, or 1/2 teaspoon per pint
• 1/2 teaspoon ground black pepper per quart (optional)
• Spices such as oregano, paprika, onion powder, etc. (optional)

Directions

Prepare

1. Trim pork of most excess fat and gristle, and cut it into 1-1 1/2 inch chunks.

Hot Pack (My Preferred Method)

1. Brown and partially cook all cubed pork chunks in whatever spices. SPG is a good one.
2. Pack the cubes into the jars, leaving about 3/4 inch headspace
3. Fill jar with broth or water maintaining the 3/4 inch headspace

Raw Pack

1. Pack the cubes into the jars, leaving about 3/4 inch headspace.
2. Top quarts with 1 tsp of salt, and pints with half a teaspoon (alternatively, you can mix meat with salt before packing jars for more even distribution, 1 teaspoon per 2 lbs of meat).

Processing

1. Make sure rim of the jar is free of debris, wiping with a clean, damp cloth if necessary.

Top with lids and rings, screwing down firmly.

1. Arrange in prepared pressure canner, and close canner lid.
2. Heat until a steady stream of steam starts to vent from the open pressure valve.
3. Process pints for 75 minutes, quarts for 90 minutes.

Notes

2 lbs of pork per Quart jar

1 lb of pork per Pint jar