Home Canning Meat: Pressure Canning Pork

When canning pork, cut pork into small pieces. Use boiling water to sterilize canning jars and hot pack the cooked pieces of pork with water, stock, or tomato sauce. Pressure can the jars using a high temperature of 240°F to kill harmful bacteria.

What Kinds of Pork Meat Can Be Canned?

Cuts of pork that can be canned include shredded BBQ pork shoulder or pulled pork, pork loin, pork belly, and pork hocks.

Pork shoulder or butt is best for canning due to the high-fat content that keeps it moist and tender during the canning process. 

Beginner’s Guide for Pressure Canning Pork

If it is your first-time pressure canning pork, follow these directions:

1. Select fresh, high-quality pork and discard any excess fat and connective tissue.
2. Cut the pork into small, uniform pieces that fit easily into canning jars.
3. Cook the pork pieces in a tiny bit of oil until lightly browned with a rare interior.
4. Wash your canning jars in hot, soapy water, and sterilize them by boiling them for at least 10 minutes. Keep the jars and lids hot until you’re ready to fill them.
5. Fill each jar with the prepared pork pieces, leaving 1-inch headspace.
6. Add seasonings of your choice, such as salt and black pepper.
7. Fill the jars with boiling water, maintaining 1-inch headspace. Avoid packing the jars too tightly.
8. Use a bubble remover tool to remove any air bubbles from the jars.
9. Clean the rims of the jars with a paper towel, then place the lids and bands on the jars.
10. Place the filled jars into the pressure canner.
11. Process the jars according to the recommended processing time and pressure for your altitude and the type of pressure canner.

Processing pork in a dial gauge pressure canner.

Elevation (ft)	0 – 2,000	2,001 – 4,000	4,001 – 6,000	6,001 – 8,000
Pint Jars (75-90 mins)	11lbs	12lbs	13lbs	14lbs
Quart Jars (90-100 mins)	11lbs	12lbs	13lbs	14lbs

Processing pork in a weighted gauge canner.

Elevation (ft)	0 – 1,000ft	1,001ft +
Pint Jars (75 – 90 mins)	10lbs	15lbs
Quart Jars (90 -100 mins)	10lbs	15lbs

12. Turn off the heat and let the pressure canner cool down naturally. Do not attempt to open the canner until the pressure has returned to zero.
13. Remove the jars and let them cool at room temperature for 24 hours.
14. Remove the screw bands and check the lids to ensure they’re sealed. The lids should be concave and should not move when pressed in the center.
15. If jars did not seal properly, refrigerate the contents and use them within a few days.
16. Label and store sealed jars in a cool, dark place for up to a year.

How Long Does it Take to Pressure Can Pork?

The processing time of canned pork is 75–90 minutes for pint jars or 90–100 minutes for quart jars.

What Kind of Pressure Canner Do You Need to Can Pork?

Both dial gauge and weighted gauge pressure canners can be used for canning pork. Some popular pressure canners are Presto and All American.

Presto is a dial gauge pressure canner known for even heat distribution. It features a tight seal and pressurizes quickly.

All American has a weighted gauge for precision pressure control. It comes in multiple sizes so you can purchase the model that suits your needs.

Should You Raw Pack or Hot Pack Pork for Canning?

You can raw pack or hot pack pork. However, hot-packing pork makes the meat tender.

For raw packing, cut the pork into cubes, put them into the sealed jars, and pressure can without adding any liquid.

For hot packing, you must cut the pork into smaller pieces, cook them, then place them in jars with liquid before canning.

What Liquids Can You Use When Canning Pork?

You can use boiling water, vegetable or meat broth, tomato juice, or meat drippings when canning pork. Add ½ liter of liquid for each 1lb of pork when hot packing.

How Much Salt Should You Use for Canning Pork?

For canning pork, add ½ teaspoon of salt per pint (1/2 liter) or 1 teaspoon of salt per quart (1 liter). For most canning recipes, you can choose whether to add salt when canning pork.

What are the Benefits of Canning Pork?

• Convenience. Having canned pork on hand can eliminate extra trips to the grocery store and be great to have in case of emergency.
• Cost-effective. Buying pork in bulk when on sale is possible if you preserve it with canning.
• Longer shelf life. Canned meat lasts longer than fresh or frozen meat.
• Nutritional value. Canned pork retains the nutrients present in the meat, including essential amino acids, vitamins, and minerals.
• Quality protein. Pork is packed with protein and can be served as a main dish alongside canned veggies such as wax beans or mustard greens.
• Versatility. Canned pork can be added to stews, casseroles, sandwiches and more!

How Long Will Canned Pork Last?

The USDA recommends consuming homemade canned pork within 2 years.