Processing method: Pressure Canning
Processing time: Process pint 70 minutes, quarts 80 minutes (adjust for altitude)
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
Inspired by: New Life On A Homestead & Taste Of Artisan
- Pork can be one of the least expensive, and most versatile meats to preserve. Pressure canning is required for low-acid foods. When the pH of a food is less than 4.6, it’s time to put away the water-bath canner and break out the pressure canner. Here's a quality pressure canner I recommend.
In this recipe, I use Cure #1 because curing salt makes the meat beautifully pink, it also enhances the flavor and also serves as a hurdle to any potential bacteria growth. First, cut your pork into 1 inch pieces. Place the meat in a bowl, sprinkle with the kosher salt and cure #1 mix, and mix well. Cover and cure in a refrigerator for 24-48 hours.
After refrigerating, sprinkle allspice and black pepper on the pork and mix it up. Pack the meat cubes into your jars (not too tight), leaving at least ½ inch of headspace.Use a damp towel or rag to wipe the jar rims clean. Twist on your Denali lids and rings fingertip tight.
Process at 250 F (15 PSI) in a pressure canner for 70 minutes. When the processing time is complete, turn off the heat and let the canner depressurize naturally, remove the jars, and let them cool completely. Date, label, and store in a cool location for 1-2 years.