Mississippi Pork
This has been a busy week processing a pork shoulder and a 14 lb pork loin. They were on sale so what is a prepper to do, but get the canning supplies out, lol.
I will share this recipe that I discovered from Jens Scratch Made Kitchen on YouTube this week. I will link the source at the end of this post for you as well. I will do my best to describe the process in case you have never tried canning before. Thankfully there are a lot of great videos to learn from.
RECIPE
10 1/2 lbs Pork shoulder cut into 2-inch cubes
1 tbsp Kosher salt
1 tsp Fresh ground black pepper
2 16 oz jars pepperoncini, sliced with reserved brine
14 cups Chicken broth
SEASONING
1 tablespoon dried dill
1 tablespoon dried parsley
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon chives
1 tablespoon Kosher salt
1/2 teaspoon black pepper
Begin by cutting up the pork shoulder into 2-inch cubes removing any thick portions of fat.
- Spread the pork onto a tray and drizzle lightly with olive oil. Sprinkle the meat with 1 tbsp Kosher salt and 1 tsp fresh ground black pepper.
- Roast the pork on a cooking tray at 425°F for 30 minutes. The pork will brown slightly but will still not be cooked thoroughly through.
- Meanwhile, mix all the dry ingredients together and bring the chicken broth to a simmer, and heat your jars. (I warm my jars in the canner while preparing all the ingredients. This is a hot-pack method of canning so the jars must be hot so as not to cause thermal shock.)
- Chop the pepperoncini peppers into large chunks and save the juice.
- After 30 minutes remove the meat from the oven and begin filling your "heated" pint jars 3/4 full with the pork.
- Add 1 tablespoon of the seasoning mix to each jar along with 1/4 cup each of the pepperoncini and the reserved pepperoncini juice.
- Fill the pint jars with chicken broth to 1-inch headspace. Be sure to de-bubble any air out of the jars and add more liquid if needed to keep that 1" head space.
- Wipe the top of the jars with a cloth soaked in white vinegar to remove any fat residue. Place the lids on and screw the rings on finger-tight only. You do not want to tighten the rings so much that air can not escape during processing.
- Carefully place the jars into the canner that has 2" of warm water and lock the lid on.
Hopefully, you can see the steady stream of steam in the photo above the vent hole. Bring the water up to a boil and the vent is streaming out steam for a solid 10 minutes.
Place the weight on the vent and let the canner come up to the pressure of your altitude. Adjust the level of heat on your stove to keep the pressure at a constant level without too much fluctuation. For my altitude, it is 11 lbs of pressure and my gauge is almost there.
For Pressure Canning
If you are boiling at an altitude higher than 1,000 feet above sea level, adjust pressure pounds as indicated.
SOURCE
Set a timer and process the pint jars for 75 minutes and if you are using quart jars you would process them for 90 minutes.
When the timer goes off, turn off your stove and let the pressure come back down to 0. This is when you can remove the weight and allow any excess steam to vent.
Wait about 10 minutes then unlock the canner lid and crack it slightly but leaving it balanced on the pot. Be very careful not to let the steam come up in your face while cracking the lid. Allow the canner to sit for another 10 minutes.
Carefully remove your jars and place them onto a towel to sit for 24 hours. It will take them a long time to cool down.
Be sure to label the lids with the name and date. Trust me, you will probably not remember what type of pork recipe you used 2 years from now if you can keep it that long. :-)
Store your jars in a cool area of your pantry for the longest storage possible.
Washed Jars
Pepperoncini
Chopped pepperoncini, with reserved brine
Dry Ingredients
When it comes time to prepare your meal you can simmer the canned pork in a skillet and add some buttermilk powder for a creamy sauce. Serve the pork over noodles, rice, mashed potatoes, or even toast points.
I hope you enjoyed my post on pressure-canning Mississippi pork and hopefully, you will try it out for your family too.
Until next time, this is Sunscape
Sun. Scape. Ing Your Day
Thank you @ackhoo and the @qurator team.
Never seen preserving meat like this before, most interesting once again Wanda.
Growing up my Dad made preserved fruit and jams using a similar method. It is not something I have tried, my brother is the one to makes pickled vegetables, jams for storing, also inherited the large enamel pots used when we were children.
@tipu curate
Upvoted 👌 (Mana: 0/50) Liquid rewards.
I remember the enameled pots well as we always used those for water bath canning. That works for veggies, pickles, and jams of course. But, when doing any type of meat, poultry, and fish one must do the pressure canner for safety's sake. Glad you are enjoying my preserving posts. I have a huge pantry full of all my garden produce. Have a wonderful week my friend.
Only preserving done here is fish which once again is pickled, or dried meat to biltong, never seen a home that has used meat, most interesting for times of excess.
I have never tried salmon but hear it is very tasty. I do many varieties of pork and chicken along with soups and stews. It keeps me busy with doing what I love.
In our hot climate I know of no one here that preserves this way, nice to see something completely different.
What an excellent tutorial on canning pork! And a good project for winter when it is cold.
You are so kind, thank you! It is a great time to can some meat as not much going on yet with seed starting except onions, lol. Stay warm this week we are getting some deep cold coming.
Yup, they say it’s coming and apt to be a record breaker over some period of years….