Canned Pork Recipes:
Canned Pork Recipes:
A few weeks ago, I wrote about the lamb and sweet potato cottage pie Recipes, one of my grandmother’s favorite dishes. This time, I chose to honor my grandfather by making canned pork, one of his well-known recipes.
When I’m looking for inspiration for a delicious new Paleo meal, I think grandparents are a true gold mine. Compared to us, they consumed a lot more natural and healthful food growing up, and it wasn’t nearly as harmful as the majority of modern diets.
I can see how fast food has evolved from my grandparents’ generation to mine when I look back on it. Although there were still some issues with their diet, such as gluten consumption, things had improved greatly from that time on.
Because it takes a while to prepare, this is the kind of meal that I simply adore making on a Sunday morning. You will have enough servings for several meals or simple snacks, so it is time well spent. Having a few jars of canned pork in your refrigerator is practical for times when you just want a quick snack and don’t feel like cooking.
You can also include canned pork in a delicious breakfast by just adding eggs or fresh fruit. I make it a point to keep some in my fridge at all times because it truly is indispensable, especially in an emergency.
Recipes for Canned Pork:
Canned Pork Recipes:
For this recipe, you’ll need some canning jars. Jars for canning are an excellent way to store food in your home and will last you a very long time. However, you must check the jars before using them every time:
- Verify that there are no chips or cracks in the jars themselves. Should they not, they might shatter when cooking.
- Reusing the jars is safe as long as they are undamaged. Since the rubber seal on each lid weakens with heat and might not form a proper seal on the second usage, you’ll need to buy new lids every year. Lids ought to be brand-new and should never be reused.
- In addition, the rings must be replaced if they have become rusty.
- To ensure a proper seal, be sure that every canning jar lid and ring fits the jar snugly. To avoid any contamination, sterilize all of the canning jars, lids, and seals in boiling water for at least five minutes.
- When these are prepared, you may begin canning some succulent pork!
Ingredients:
Canned Pork Recipes:
- 1 pound of raw pork shoulder (you can estimate this amount for each quart jar);
- one large onion, chopped;
- freshly ground black pepper and sea salt, to taste;
Cooking utensils required:
Canned Pork Recipes:
- a water bath canner for sterilizing the lids, rings, and jars used in canning;
- Jar lifter for taking out the jars from the scalding hot water;
- Jars for canning;
- every jar has rings;
- lids on every jar;
Getting Ready
Canned Pork Recipes:
- Chop the uncooked pork shoulder into ½ to 1-inch chunks, reserving some of the fat.
- Each jar needs to include an adequate amount of fat, which transforms into jelly and enhances the meat’s preservation.
- Add ground black pepper and sea salt to taste.
- In each jar, add a small amount of the minced onion as well.
- Fill the jars with the raw pork, leaving a headspace of about 1 inch at the top.
- Sprinkle onions additional sea salt and black pepper to taste over the pork.
- To get rid of any residue, use a paper towel to wipe the rims of each jar.
- Put each canning jar’s rubber lid on and tighten the rings. To prevent water from spilling into the jars, screw the rings tight enough.
- After adding enough water to cover each jar, place the jars with the pork mixture into the water bath.
After bringing to a boil, reduce heat and simmer, covered, for three hours. - Take the pot off of the burner after three hours to let the water cool down a little.
- Remove the hot jars from the pot using the jar lifter and set them on a cloth. After covering them with a kitchen towel, let them cool fully.
- After they’ve cooled, use your finger to gently press each lid to make sure it’s shut. There should be no movement at all of the lids.
- Keep chilled and finish eating within a week.
- If you are interested in purchasing the necessary equipment to truly preserve meat for extended periods, please refer to the remark at the beginning of this essay regarding proper meat canning.
UTILITIES:
Canned Pork Recipes:
- To sterilize the canning jars, lids, and rings, use a water bath canner.
- A jar lifter is used to extract the jars from the scorching hot water.
- Jars for canning
- Every jar has a ring.
- Covers for every jar.
COMPOSITION:
Canned Pork Recipes:
A large pork shoulder should yield about 1 pound of raw pork per quart jar, along with 1 minced large onion, sea salt, and freshly ground black pepper to taste.
DIRECTIONS:
Canned Pork Recipes:
- Chop the uncooked pork shoulder into ½ to 1-inch chunks, reserving some of the fat.
- Each jar must include an adequate amount of fat, as it transforms into jelly and enhances the preservation of the meat.
A large portion of pork shoulder. - Add ground black pepper and sea salt to taste. In each jar, add a small amount of the minced onion as well.
- to taste, sea salt and freshly ground black pepperoni large onion
- Fill the jars with the raw pork, leaving a headspace of about 1 inch at the top.
- Sprinkle onions additional sea salt and black pepper to taste over the pork
- Place a slice of hog fat on top
- To get rid of any residue, use a paper towel to wipe the rims of each jar.
- Put each canning jar’s rubber lid on and tighten the rings. To prevent water from spilling into the jars, screw the rings tight enough
- After adding enough water to cover each jar, place the jars with the pork mixture into the water bath.
- After bringing to a boil, reduce heat and simmer, covered, for three hours
- Take the pot off of the burner after three hours to let the water cool down a little.
- Remove the hot jars from the pot using the jar lifter and set them on a cloth.
- After covering them with a kitchen towel, let them cool fully
- After they’ve cooled, use your finger to press each lid to make sure it’s shut gently.
- There should be no movement at all of the lids.
- Keep chilled and finish eating within a week
- If you are interested in purchasing the necessary equipment to truly preserve meat for extended periods, please refer to the remark at the beginning of this essay regarding proper meat canning.
