It is full-on canning season at my house and this is one of my favorite ways to preserve pork loin for the pantry shelf.
I had two pork loins in the freezer and used the "Spicy Pork" recipe from "The All New Canning Book by Ball". Let's get started.
Spicy Pork
Ingredients:
3 lb. boneless pork shoulder or loin, trimmed and cut into 1 1/2 inch cubes
4 tsp. salt
1/2 tsp ground black pepper
1 Tbsp olive oil
2 qt. chicken bone broth
1 8 oz onion, halved then sliced into thin slices
2 Tbsp. dried crushed red pepper
1 1/2 Tbsp. dried oregano
3 garlic cloves minced
Preheat the oven to 425°F.
After cutting up the pork loin into large chunks I seasoned them with oil, salt, and pepper and cooked them in the oven at 425°F for 30 minutes. You want the pork chunks to brown and release some of the juices.
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While the pork is roasting, make the broth with the rest of the ingredients and bring to a full boil, then simmer for 5 minutes.
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When the pork is ready, it is time to pack the heated jars. I add the pork before adding the broth to the jar.
*Note: I added the juices from the meat to the broth, tasty!
When adding the broth leave a 1" headspace then debubble the jars to remove any air bubbles. Clean the rims of jars with vinegar, and add lids and rings.
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The jars need to be pressure-canned for 75 minutes for the pint jars and 90 minutes for quarts.
Once jars are done processing and pressure in the canner has naturally dropped to zero, leave jars in the canner for 10 minutes before removing them to cool.
They look amazing and I can hardly wait to use them in a variety of dishes this winter. Happy canning to all my #prepper #pantry friends.
Until next time, this is Sunscape
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