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+ servings
Luncheon meat fully cooked in a jar.

Homemade Canned Luncheon Meat

Course: Appetizer, dinner, lunch
Cuisine: American, Eastern European
Keyword: canned luncheon meat
Prep Time: 1 hour
Cook Time: 2 hours
Curing time: 2 days
Total Time: 2 days 3 hours
Servings: 3 jars
Calories: 880kcal
Author: Victor
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  • Pressure canner
  • 3 wide-mouth pint (16 oz) jars
  • Wide-mouth funnel
  • Jar lifter


  • 2.2 lbs pork 1000 g; pork butt, or pork butt and ham mix
  • 1/2 tsp cure #1 level; 2.5 g
  • 1 1/2 tsp kosher salt one level, one heaping; 9 g
  • 3/4 tsp black pepper 1.5 g; ground;
  • 1/4 tsp nutmeg 0.5 g; ground
  • 1/2 tsp sugar 2 g
  • 1/4 tsp caraway 0.5 g; ground
  • 1/4 cup ice water


  • 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 refrigerate for 24-48 hours.
  • Take the meat out of the fridge, sprinkle with the pepper, nutmeg, sugar and caraway, and mix well. (See note 1)
  • Separate lean meat pieces from fattier pieces. Grind the fatty pieces through a 3/8" (10 mm) plate, add the lean pieces back, add the ice water, 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.
  • 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 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).


Note 1 - add a teaspoon of two of gelatin per jar if you want the juices to gelatinize.
Note 2 - 60 minutes at 250F is sufficient but I like processing pork for 70 minutes as it gives it a better texture.


Calories: 880kcal | Carbohydrates: 1g | Protein: 56g | Fat: 71g | Saturated Fat: 26g | Cholesterol: 239mg | Sodium: 2125mg | Potassium: 955mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 3mg