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Canned pork in mason jars.

Homemade Canned Pork

Course: Appetizer, dinner, lunch, Main Course
Cuisine: European, Polish
Keyword: canned meat, canned pork
Prep Time: 1 hour
Cook Time: 2 hours
Curing time: 2 days
Total Time: 2 days 3 hours
Servings: 3 jars
Calories: 449kcal
Author: Victor
Canned pork made with pork shoulder and simple spices.
Print Recipe


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


  • 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


  • 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.


Calories: 449kcal | Carbohydrates: 2g | Protein: 63g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 200mg | Sodium: 2155mg | Potassium: 1150mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 50mg | Iron: 4mg