Homemade Canned Pork
Appetizer, dinner, lunch, Main Course
canned meat, canned pork
Canned pork made with pork shoulder and simple spices.
3 wide-mouth pint (16 oz) jars
1000 g; fat trimmed off
level; 2.5 g
one level, one heaping; 9 g
1 g; ground; or a mix of pink, black, and white pepper
pressed or minced
1 per jar
one tablespoon per jar; you may also use raw onion slices
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 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 note 1).
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).
Note 1 - 60 minutes at 250F is sufficient but I like processing pork for 70 minutes as it gives it a better texture.