Pressure Canning Ground Pork
  1. Spray a skillet with cooking spray or heat a small amount of fat or oil in it.

  2. Brown the ground meat in the skillet in batches; transfer the browned meat to a covered bowl or pot to keep hot.

  3. Pack meat loosely into half-litre (1 US pint) OR 1 litre (1 US quart) jars.

  4. Leave 3 cm (1 inch) headspace.

  5. Top jars up with a boiling liquid (water from a kettle, stock, or tomato juice) maintaining 3 cm (1 inch) headspace.

  6. Debubble; adjust headspace.

  7. Wipe jar rims.

  8. Put lids on.

  9. Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet).

  10. Processing time: half-litre (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.

Course🥫Preservation

Diets🌾Gluten-free🥩Carnivore...

CategoryCanning

CuisinePreservation

Occasions📆Everyday🔪Meal Prep

Season🔁Year-round

DifficultyEasy ⏰ 1h

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