Canning pork tenderloin

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

Quantities of pork tenderloin needed

On average, as a very rough guideline, expect to need about 500 g (1 lb) of pork tenderloin per 1/2 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.

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Pressure canning pork tenderloin

Course Meat

Prep Time 1 hour

Cook Time 1 hour 30 minutes

Total Time 2 hours 30 minutes

Calories 143 kcal

Ingredients

• pork tenderloin
• water

Instructions

1. Cut meat into cubes or strips.
2. Spray a skillet with cooking spray or heat a small amount of fat or oil in it.
3. Brown meat in the skillet in batches; transfer browned meat to a covered bowl or pot to keep hot.

4. Pack meat into half-litre (1 US pint) OR 1 litre (1 US quart) jars.

5. Leave 3 cm (1 inch) headspace.
6. Optional: a pinch of salt or non-bitter, non-clouding salt sub per jar.
7. 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.
8. Debubble; adjust headspace.
9. Wipe jar rims.
10. Put lids on.
11. 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.)

12. Processing time: half-litre (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.

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

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.

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 1/2 litre / US pint jar, if 500 g went into the jar.)

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

* 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.

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 says, “Slice pork tenderloin crosswise into 1/2 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.