A Comprehensive Guide to Canning Pork Meat: Ensuring Safety and Flavor

Canning pork meat is a valuable skill for preserving this versatile protein and extending its shelf life. By following proper techniques and utilizing the right equipment, you can safely can pork at home, ensuring a nutritious and flavorful addition to your pantry. This guide will provide a step-by-step process for canning pork, addressing essential aspects such as meat preparation, canning methods, and safety considerations.

Step 1: Selecting and Preparing the Pork

Begin by selecting high-quality, fresh pork. Remove any excess fat or bones, and cut the meat into uniform cubes or strips. For optimal flavor and texture, consider using a pork shoulder or loin.

Step 2: Choosing a Canning Method

Two primary canning methods are suitable for pork: hot pack and raw pack.

• Hot Pack: Involves partially cooking the pork before canning. This method helps retain moisture and flavor.

• Raw Pack: Involves filling jars with raw pork and adding a small amount of salt. This method is quicker but may result in slightly drier meat.

Step 3: Preparing the Jars and Equipment

Sterilize canning jars and lids by boiling them in water for 10 minutes. Prepare a pressure canner according to the manufacturer’s instructions.

Step 4: Canning the Pork

Hot Pack Method:

1. Season the pork cubes with salt and your preferred spices.
2. Brown the pork in a skillet or roast it in the oven until partially cooked.
3. Pack the hot pork into sterilized jars, leaving 1 inch of headspace.
4. Add boiling broth or water to fill the jars, leaving 1 inch of headspace.
5. Remove air bubbles, wipe jar rims, and adjust lids.

Raw Pack Method:

1. Season the pork cubes with salt.
2. Pack the raw pork into sterilized jars, leaving 1 inch of headspace.
3. Do not add any liquid.
4. Remove air bubbles, wipe jar rims, and adjust lids.

Step 5: Pressure Canning

Process the filled jars in a pressure canner according to the following guidelines:

• Pints: 75 minutes
• Quarts: 90 minutes

Adjust the pressure based on your altitude:

• 0-2,000 feet: 11 pounds pressure
• 2,001-4,000 feet: 12 pounds pressure

Step 6: Cooling and Storage

Once the canning process is complete, allow the jars to cool completely before storing them in a cool, dark place. Properly canned pork can be stored for up to 2 years.

Safety Considerations

• Always use a pressure canner to can pork. Boiling water canners are not suitable for low-acid foods like pork.
• Follow the canning instructions carefully to ensure proper processing times and pressures.
• Inspect jars for any signs of spoilage before consuming. Discard any jars with bulging lids, leaks, or off odors.
• Store canned pork in a cool, dark place to maintain its quality and prevent spoilage.

Canning pork is a rewarding and practical way to preserve this versatile meat. By following the steps outlined in this guide, you can safely and effectively can pork, ensuring a delicious and nutritious addition to your pantry. Remember to prioritize safety by using a pressure canner and adhering to proper canning techniques. With careful preparation and storage, you can enjoy the benefits of canned pork for months to come.