Canned Pork Recipes:
Canned Pork Recipes:
One of my grandmother’s favorite recipes is the lamb and sweet potato cottage pie that I wrote about a few weeks ago. This time, I decided to make canned pork, one of my grandfather’s favorite recipes, as a way to memorialize him.
Grandparents are a real rich mine for ideas when it comes to creating a tasty new Paleo meal. Growing up, they ate far more natural, wholesome food than we did, and it wasn’t quite as bad as most modern diets.
When I reflect on it, I can see how fast food has changed between the generations of my grandparents and me. Even while they were still dealing with certain dietary problems, including consuming gluten, things have improved since then.
I just love to make this kind of supper on a Sunday morning because it takes a long time to prepare. It is time well spent because you will have enough servings for multiple meals or light snacks. It’s handy to keep a few jars of canned pork in your fridge for those moments when you just want something to eat quickly and don’t feel like cooking.
Simply add eggs or fresh fruit to a delectable breakfast to incorporate canned pork. Since it is so useful, especially in an emergency, I make it a point to always have some in my refrigerator.
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 raw pork shoulder, saving some of the fat, into ½ to 1-inch pieces.
- A sufficient amount of fat must be included in each jar as it turns into jelly and improves the meat’s preservation.
- Season with sea salt and ground black pepper to taste.
- Add a tiny bit of the minced onion to each jar as well.
- With a headspace of about 1 inch at the top, fill the jars with the raw pork.
- Add more sea salt and black pepper to taste and sprinkle onions over the pork.
- Wipe the rims of each jar with a paper towel to remove any residue.
- Place the rubber lid on each canning jar and secure the rings. Make sure the rings are tight enough to stop water from pouring into the jars.
- Put the jars with the pork mixture into the water bath after adding enough water to cover each jar.
Bring to a boil, then lower heat and simmer for three hours with a lid on. - After three hours, remove the pot from the burner to allow the water to slightly cool.
- Using the jar lifter, take the hot jars out of the pot and place them on a cloth. After draping a kitchen towel over them, let them cool completely.
- Once they’ve cooled, check that each lid is closed by lightly pressing it with your finger. The lids ought to remain completely motionless.
- Store in the refrigerator and consume within a week.
- Please see the note at the beginning of this essay about appropriate meat canning if you would like to acquire the tools required to properly preserve meat for long periods.
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.
