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Home / Meat / Canning ground pork

Canning ground pork

Filed Under: Meat, Seasonal Winter Tagged With: Pork

Canning ground pork 004

Home canned ground pork is great to have on hand to toss at the last minute into pasta sauces, make tacos from or to add to stir-fried rice, casseroles, etc.

Freeze the broth from the jar; it’s great for soups.

See also: canning ground beef.

Please note: dry-canning any ground meat is expressly recommended against by the National Center for Home Food preservation for safety reasons.

Contents hide
  • 1 Quantities of ground pork needed
  • 2 The recipe
  • 3 Pressure canning ground pork
    • 3.1 Ingredients
    • 3.2 Instructions
    • 3.3 Nutrition
  • 4 Reference information
  • 5 Recipe notes
  • 6 Recipe source
  • 7 Nutrition
  • 8 Do you have to use liquid in the jar?

Quantities of ground pork needed

On average, as a very rough guideline, expect to need about 500 g (1 lb) of ground pork per half-litre (US pint) jar of canned ground pork.

The recipe

Jar size choices: Either half-litre (1 US pint) OR 1 litre (1 US quart)

Processing method: Pressure canning only

Yield: varies

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

Print

Pressure canning ground pork

This is a walk-through of the USDA's procedure for safely home pressure canning ground pork.
Course Main Course
Cuisine American
Keyword Pork
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 1 varies
Calories 143kcal

Ingredients

  • ground pork
  • water

Instructions

  • Spray a skillet with cooking spray or heat a small amount of fat or oil in it.
  • Brown the ground meat in the skillet in batches; transfer the browned meat to a covered bowl or pot to keep hot.
  • Pack meat loosely into half-litre (1 US pint) OR 1 litre (1 US quart) jars.
  • Leave 3 cm (1 inch) headspace.
  • Optional: a pinch of salt or non-bitter, non-clouding salt sub per jar.
  • 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: half-litre (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.

Nutrition

Serving: 100g | Calories: 143kcal | Protein: 26.2g | Fat: 3.5g | Saturated Fat: 1.2g | Cholesterol: 73mg | Sodium: 57mg

Processing guidelines below are for weighted-gauge pressure canners. See also if applicable: Dial-gauge pressures.

Jar SizeTime0 to 300 m (0 - 1000 feet) pressureAbove 300 m (1000 ft) pressure
½ litre (1 US pint)75 mins10 lbs15 lb
1 litre (1 US quart)90 mins10 lbs15 lb

Reference information

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.

What is the shelf life of home canned goods?

Recipe notes

  • The purpose of browning the meat first is so that it won’t clump and form a huge solid dense mass in the year. You must brown it first; there’s no option for raw packing it owing to the risk of it clumping.
  • 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 as the liquid may surge.

Recipe source

This recipe comes from the USDA Complete Guide (2015).

  • Ground or Chopped Meat. In: United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 5- 6.

Nutrition

Nutritional information based on extra-lean ground pork being used.

Serving size: 100 g (3.5 oz), drained (about one-fifth of a ½ litre / US pint jar, if 500 g went into the jar.)

  • 143 calories, 57 mg sodium
  • Weight Watchers PointsPlus®:  3 points

pork tenderloin nutrition

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

Do you have to use liquid in the jar?

Regardless of what you may see elsewhere on the Internet, there is no dry-pack option that is guaranteed to be safe. The recommendations were developed with a liquid in the jar to ensure a safe and even distribution of heat.

But it’s the work of seconds to drain the jar when opening it, and you get what is essentially free, fat-free and added-salt free pork stock to freeze for use in soups, stocks, gravies etc.

It’s also nice how any residual fat floats to the top, so you can easily skim it off when opening the jar. You can discard it, or, add to a tub in the fridge or freezer and use as pure lard.

Canning ground pork 003

Tagged With: Pork

Filed Under: Meat, Seasonal Winter Tagged With: Pork

Reader Interactions

Comments

  1. Megasaurus

    September 01, 2022 at 4:51 am

    5 stars
    Thank you! I got a steal of a deal on 50lbs of ground pork, and not a square inch of freezer space to spare. I put up 36 pints and 4 half pints and a fair amount more cooked and more still in the fridge. Take that inflation!

    Having some sense of agency and ability to work toward my own food security by being able to preserve in the midst of these difficult times is so empowering. I love canning!

    Reply
  2. Jeffrey Zhu

    January 20, 2022 at 1:20 am

    5 stars
    I do this all the time now

    Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

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