Homemade Canned Pork

Course: Appetizer, dinner, lunch, Main Course

Cuisine: European, Polish

Keyword: canned meat, canned pork

Prep Time: 1

Cook Time: 2

Curing time: 2

Total Time: 2 3

Servings: jars

Calories: 449kcal

Author: Victor

Canned pork made with pork shoulder and simple spices.

Print Recipe

Equipment

Pressure canner
3 wide-mouth pint (16 oz) jars
Wide-mouth funnel
Jar lifter

Ingredients

2.2 lbs pork butt 1000 g; fat trimmed off
1/2 tsp cure #1 level; 2.5 g
1 1/2 tsp kosher salt one level, one heaping; 9 g
1/2 tsp allspice 1 g
1/2 tsp black pepper 1 g; ground; or a mix of pink, black, and white pepper
1 clove garlic pressed or minced
3 bay leaves 1 per jar
3 Tbsp caramelized onion one tablespoon per jar; you may also use raw onion slices

Instructions

Cut the meat into 1-inch pieces. Mix the salt with Cure #1. Place the meat in a bowl, sprinkle with the kosher salt and cure #1 mix, and mix well. Cover and cure in a refrigerator for 24-48 hours.
Take the meat out of the fridge, sprinkle with the ground allspice and black pepper, add the pressed garlic and mix well.
Before proceeding, review the detailed guide on how to can meat.
Pack the meat (not very tightly) into 16-oz (1 pint) mason jars, leaving 1/2" headspace, adding one bay leaf per jar, and topping with one tablespoon of caramelized onion.
Wipe the rims, place the lids on top and screw on the bands finger-tight.
Process at 250F (15 PSI) in a pressure canner for 70 minutes (see notes 1 and 2).
Remove the canner from heat and let it depressurize naturally.
Using a jar lifter, carefully remove the jars and place them on a towel or a cooling rack to cool down to room temperature for about 12 hours.
Remove the bands. Wipe the jars with a damp towel or paper towels. Test the seals.
Store in a cool, dark, and dry place for up to 2-3 years. The most optimal storage temperature is about 35F-59F (2C-15C).

Notes

Note 1 - 60 minutes at 250F is sufficient but I like processing pork for 70 minutes as it gives it a better texture.

Note 2 - USDA recommends to process meat at sea level at 10 PSI minimum. For pints the processing time should be 75 minutes, and for quarts it's 90 minutes. When pressure canning above 1,000 feet, process at 15 pounds of pressure. Processing time is the same at all altitudes.

Many of Marianski's recipes call for processing meat at 250F (15 PSI) for 60 minutes for pint / 500ml jars or 50 minutes for half-pint / 250ml jars. Personally, I process my meats at 15 PSI / 250F for 70 minutes even though I am located just above the sea level. This gives the meat a more delicate texture, which I happen to prefer.

Nutrition