Canning Pork

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Pressure canning pork shoulder gives you tender, ready-to-use chunks of pork that are perfect for quick meals. This recipe includes both raw pack and hot pack options, followed by one set of pressure canning instructions for safe, shelf-stable jars.

Prep Time15

Canning Time1 30

Total Time1 45

Course: Dinner

Cuisine: American

Keyword: Pork Canning Recipe

Servings: servings, makes about 7 quarts

Equipment

Pressure Canner

Ingredients

14 lbs Pork shoulder boneless, trimmed and cut into 1 to 2-inch chunks (about 2 lbs per quart, or 1 lb per pint)
Salt 1/2 tsp per pint, or 1 tsp per quart, optional
Boiling broth Hot pack only. Broth, water, or tomato juice: as needed (typically 1 to 2 cups per quart, varies)

Instructions

Raw Pack

Pack raw pork chunks into hot quart jars, leaving 1 inch headspace. If using salt, add 1 tsp per quart before filling. Do not add liquid. Remove air bubbles as best you can by tapping the jar and adjusting pieces, re-check headspace, then wipe rims and apply lids and rings finger-tight.

Hot Pack

Lightly precook pork until rare (by roasting, stewing, or browning). Pack hot pork into hot quart jars, leaving 1 inch headspace. If using salt, add 1 tsp per quart before filling. Cover meat with boiling broth, water, or tomato juice, maintaining 1 inch headspace. Remove air bubbles, adjust headspace if needed, wipe rims, and apply lids and rings finger-tight.

Pressure Canning (for Both Methods)

Place jars on the canner rack and add the amount of water specified by your canner manufacturer. Lock the lid and heat on high until steam vents steadily, then vent for 10 minutes. Apply the weight (or close the petcock) and bring the canner up to the correct pressure for your altitude (see notes).
Process at pressure for 75 minutes for pints or 90 minutes for quarts.
When time is up, turn off heat and let the canner depressurize naturally. After pressure returns to zero (or the lock drops), wait a couple minutes, then remove the weight/open the vent. Unlock the lid away from your face, remove jars, and cool undisturbed for 12 to 24 hours. Check seals, label, and store.

Notes

You can choose raw pack or hot pack, both have the same canning instructions and they only difference is how the meat is prepared before it goes into the jars.

Pressure Canning Altitude Adjustments

With pressure canning, the processing times stay the same at higher altitudes, but the pressures change. Here are the altitude adjustments for pressure canning:

For dial gauge pressure canners:

0 to 2,000 feet in elevation – 11 lbs pressure
2,001 to 4,000 feet in elevation – 12 lbs pressure
4,001 to 6,000 feet in elevation – 13 lbs pressure
6,001 to 8,000 feet in elevation – 14 lbs pressure

For weighted gauge pressure canners:

0 to 1,000 feet in elevation – 10 lbs pressure
Above 1,000 feet – 15 lbs pressure

Nutrition