There are always a few times of the year when pork is on sale at such good prices, that you wish you had two or three freezers to hold it all. And these sales often happen at times of the year when your pressure canner is sitting idle, anyway.
Canning that pork is an economical way to store pork in a safe, quality form that is ready for instant use in a myriad of recipes, anything from curries to tajines to almost instant braised suppers.
The quality of the meat is delicious.
When opening the jar, don’t waste the broth that is in the jar, it’s pure gold: freeze the broth for use in soups, stews, risottos, gravies, etc.
Quantities of pork needed
On average, as a very rough guideline, expect to need about 500 g (1 lb) of pork per 1/2 litre (US pint) jar of canned pork.
Jar size choices: Either 1/2 litre (1 US pint) OR 1 litre (1 US quart)
Processing method: Pressure canning only
Headspace: 3 cm (1 inch)
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
Processing time: Half-litres (pints) 75 minutes; litres (quarts) 90 minutes
- Pork tenderloin
- Remove large bones.
- Trim off excess fat, and any gristle.
- Cut meat into cubes or strips.
- Spray a skillet with cooking spray or heat a small amount of fat or oil in it.
- Brown meat in the skillet in batches; transfer browned meat to a covered bowl or pot to keep hot.
- Pack meat into ½ litre (1 US pint) OR 1 litre (1 US quart) jars.
- Leave 3 cm (1 inch) headspace.
- Top jars up with a boiling liquid (water from a kettle, stock, or tomato juice) maintaining 3 cm (1 inch) headspace.
- Debubble; adjust headspace.
- Wipe jar rims.
- Put lids on.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Processing time: ½ litre (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.
Ball / Bernardin Complete Book (2015, page 396) suggests that if you have a lot of meat to brown, spread it out in roasting pans / trays and sear in a hot oven until brown on the outside but still rare on the inside.
You may use a microwave to bring to a boil any canning liquid such as stock or tomato juice -- be careful when moving heated liquid from a microwave.
Processing guidelines below are for weighted-gauge pressure canners. See also if applicable: Dial-gauge pressures.
|Jar Size||Time||0 to 300 m (0 - 1000 feet) pressure||Above 300 m (1000 ft) pressure|
|1/2 litre (1 US pint)||75 mins||10 lbs||15 lb|
|1 litre (1 US quart)||90 mins||10 lbs||15 lb|
How to pressure can.
When pressure canning, you must adjust the pressure for your altitude.
More information on canning meat.
More information about Salt-Free Canning in general.
This recipe comes from the USDA Complete Guide.
- Strips, Cubes or Chunks of Meat. In: United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 5- 6.
Note, the USDA also gives a raw-pack option.
Nutritional information will vary depending on the cut of pork used.
The canning broth
The USDA Complete Guide (2015) advises to fill with a boiling liquid (water from a kettle, stock, or tomato juice). In their advice the liquid is meant to be unthickened.
The Ball / Bernardin Complete Book (2015) allows the canning broth for cubes or strips of meat to be slightly thickened with Clearjel. “If desired, ClearJel can be used to lightly thicken the broth in this recipe.”1 They do not state what “lightly” means.
How large should the cubes of meat be?
Bernardin Guide says, ” 1/2 to 1 inch (2 to 3 cm) pieces” (Bernardin Guide 2103. page 100).
Ball / Bernardin Complete Book says, “… cut with the grain into jar-size pieces or cubes suitable for cooking and canning.” (2015, page 396.)
How much fat to use while browning the meat?
When canning meat, you don’t want too much fat involved, because it can interfere with the seal of the jar, and go rancid in storage.
You have to use your own judgement, as you don’t get any precise guidance.
The USDA Complete 2015 instructions say, “Precook meat until rare by roasting, stewing, or browning in a small amount of fat.” (Page 5-6).
The Ball / Bernardin Complete Book says, “.. brown it in a skillet, over medium heat, using no more than 1 tbsp of added fat or vegetable oil.” (2015, page 396.)
The Ball / Bernardin advice isn’t much more help, because they don’t say per what quantity of meat.
Cooking with canning recipes
Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Page 397. ↩