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Home / Meat / Canning pork tenderloin

Canning pork tenderloin

Filed Under: Meat, Seasonal Winter Tagged With: Pork

Pork Tenderloin

Pork tenderloin is a joy to can, because as a lean, boneless meat, it is so easy to prepare.

Contents hide
  • 1 Quantities of pork tenderloin needed
  • 2 The recipe
  • 3 Pressure canning pork tenderloin
    • 3.1 Ingredients
    • 3.2 Instructions
    • 3.3 Nutrition
  • 4 Reference information
  • 5 Recipe notes
  • 6 Recipe source
  • 7 Nutrition
  • 8 How large should the cubes of meat be?
  • 9 How much fat to use while browning the meat?

Quantities of pork tenderloin needed

On average, as a very rough guideline, expect to need about 500 g (1 lb) of pork tenderloin per ½ litre (US pint) jar of canned pork tenderloin.

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 pork tenderloin

How to home pressure can pork tenderloin
Course Main Course
Cuisine American
Keyword Pork
Prep Time 1 hour hour
Cook Time 1 hour hour 30 minutes minutes
Total Time 2 hours hours 30 minutes minutes
Servings 1 varies
Calories 143kcal

Ingredients

  • pork tenderloin
  • water

Instructions

  • 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 heated 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 brought to a boil) 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

  • 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 as it can surge.

Recipe source

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.

Nutrition

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

pork tenderloin nutrition

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

How large should the cubes of meat be?

Bernardin Guide says, ” ½ to 1 inch (2 to 3 cm) pieces” (Bernardin Guide 2103. page 100).

Ball says, “Slice pork tenderloin crosswise into ½ to 1 inch pieces.” (Ball Blue Book 37th edition 2014. Page 99)

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.

Tagged With: Pork

Filed Under: Meat, Seasonal Winter Tagged With: Pork

Reader Interactions

Comments

  1. Jeannot

    October 30, 2023 at 9:47 am

    5 stars
    Merci

    Reply
  2. Mathilde

    February 20, 2023 at 2:15 am

    Hi,

    Just to be sure i understand correctly. If i follow this recipe, Will the pork finish cooking in the pressure canner ans be ready to eat whenever in open the jar?

    Reply
    • Marty

      April 01, 2023 at 11:59 am

      yes

      Reply
  3. Gail Foley

    July 27, 2022 at 3:56 pm

    My favorite two ways to serve – tenderloin gravy over toast and pork tacos

    Reply
  4. Dee

    August 21, 2020 at 7:48 am

    Can I do this in 8 oz jars?

    Reply
    • Healthy Canning

      September 22, 2020 at 12:40 pm

      Yes, but you have to use the processing time for 16 oz jars. See: jar sizes. https://www.healthycanning.com/jar-sizes/

      Reply
      • Erin

        April 18, 2022 at 7:44 pm

        I have several jars on my shelf but I’m always at a loss for how to serve it. Any suggestions?

        Reply
    • Tibbs

      October 28, 2020 at 4:27 am

      Pint (16oz) jars. Canning jars.

      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.
3.74 from 111 votes (110 ratings without comment)

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Various studies through the years show consumers are not following science-based recommendations. They are not willing to change from old methods when science updates indicate new ones are needed. A large percentage are adapting recommendations in their own ways… Over half of home canners underprocess.”

— Dr Elizabeth Andress, Research and Education in Food Preservation. 2014.
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