Canning pork chops at home is a great way to stock your pantry with a versatile, budget-friendly protein. When properly processed and stored, home-canned pork chops can last upwards of a year, saving you trips to the grocery store. Follow this simple step-by-step guide to safely can pork chops using a pressure canner.
An Overview of Canning Pork Chops
Canning allows you to safely preserve foods that are low in acid like meat fish, poultry and vegetables. The canning process uses heat to destroy bacteria and microorganisms that can cause food spoilage and foodborne illness.
Pork must be canned using a pressure canner, which allows the internal temperature to reach 240-250°F. This high heat coupled with the processing time ensures that any potential botulism spores are destroyed.
When canning pork chops, it’s important to use tested recipes and follow proper canning methods. Cutting the pork properly, monitoring time and pressure, and allowing a full natural release are key for a safely canned product.
Benefits of Canning Your Own Pork Chops
Canning pork chops at home offers many benefits:
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Cost savings – Buying pork when it’s on sale and canning chops provides a budget-friendly source of meat for future meals.
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Convenience – Having canned pre-cooked pork on hand saves time when making weekday dinners or putting together a spontaneous meal.
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Customization – Tailor canned chops to your taste by choosing your own seasonings and packing liquids.
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Long shelf life – Properly processed canned pork chops can be stored for 12 months or longer, lasting through seasons when fresh meats costs more.
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Food security – Building a home canned meat supply means having protein available if stores run low.
Step 1: Assemble Canning Equipment and Pork for Processing
First, make sure you have the necessary canning equipment:
- Pressure canner with rack
- Jar lifter
- Lid lifter
- Clean mason jars and lids (regular or wide-mouth both work)
- Bubble removal tool
- Clean towels
For the pork, select chops about 1-inch thick with some fat. Chops provide more consistent sizes for packing jars uniformly. Plan for 1 pound of chops per quart jar or 1/2 pound per pint jar.
Step 2: Prepare the Raw Pork Chops
Trim excess fat from the chops, leaving about 1/4 inch. Cut the chops into smaller 1/2 to 1-inch pieces. This helps the meat fill the jars evenly.
Season the raw pork chunks lightly with salt and pepper. Consider adding other dried seasonings like garlic powder, paprika or oregano.
Onions, garlic and other fresh veggies can also be added to the jars for flavor. Just be sure to leave enough headspace.
Step 3: Pack the Jars
Fill the clean, warm jars with the seasoned raw pork pieces. Press the meat down gently to remove air pockets.
Leave 1-inch of headspace at the top of each jar. The pork will shrink a little during processing. Wipe the jar rims clean before putting on the lids.
Step 4: Process the Filled Jars in a Pressure Canner
Place the filled jars on the canner rack, ensuring they are not touching each other. Add 2-3 inches of warm water to the canner.
Secure the lid, allowing steam to vent for 10 minutes before adding the weighted gauge or closing the steam valve. Follow your canner instructions to pressurize the canner and vent air.
Process pint jars of pork for 90 minutes at 11 PSI. Quarts should process for 105 minutes at the same pressure.
Step 5: Cool the Canned Jars
When processing is complete, turn off the heat. Allow the pressure to fully come down naturally. Never attempt to rush the cooling or release the pressure quickly.
Carefully open the canner lid away from you to allow steam to escape. Use a jar lifter to transfer the jars to a towel-lined cooling rack.
Leave space between the jars for air circulation. Let them sit undisturbed for 12-24 hours.
Step 6: Check Seals and Store
After cooling completely, test the seals on the lids. Remove the bands and press down on the center of the lid. It should not pop or flex up and down.
Wipe clean any spilled juice from the rims or sides of the jars. Label the jars with contents and processing date. Store in a cool, dark place for up to a year.
Tips for Delicious Canned Pork Chops
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For flavor, brown the pork in a skillet before canning or add barbecue sauce.
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Mix juices from different flavors like apple, pineapple, or tomato juice for variety.
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Add a little vinegar or lemon juice to help brighten the flavor.
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Use wider, shorter jars to keep chops intact versus potential breakage in tall slender jars.
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Chill the jars in the fridge overnight before opening for easier removal of fat.
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Maximize jar space by laying chops diagonally from the corners.
How to Use Your Home-Canned Pork Chops
Canned pork chops make quick and easy meals year-round. Here are some delicious ways to use your canned pork:
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Heat and serve chops in gravy over mashed potatoes.
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Dice and add to casseroles, pasta bakes, soups and chilis.
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Make pork salads for sandwiches by combining with mayo and veggies.
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Fry crispy for breakfast tacos or pork carnitas.
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Mash and mix with barbecue sauce for pulled pork sandwiches.
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Sauté with beans, peppers and onions for a quick skillet dinner.
With an assortment of canned meats in your pantry, you’ll always be prepared to put together quick protein-packed meals for your family. Follow proper canning techniques and enjoy delicious home-canned pork chops all year long.
Frequently Asked Questions About Canning Pork
What cut of pork is best for canning?
The leanest cuts like loin or tenderloin work well since their uniform shape packs nicely into jars. Chops, cubes or strips are easiest. Avoid bony cuts like ribs or shoulders.
Is it safe to adjust the processing time or pressure?
No, always follow tested directions for processing pork in a pressure canner. Increasing or decreasing the prescribed time or pressure can lead to spoiled, unsafe food.
How long does home-canned pork last?
Properly canned pork stored in a cool, dark place should retain quality for 12 months. Always inspect jars before use and discard any with rust, bulging lids, mold, etc.
What causes floating meat in jars?
Trapped air bubbles can cause meat pieces to float. Prevent this by gently pressing meat down before adding liquid. A non-floating chop is safe to eat.
Is it necessary to hot pack the jars?
No – raw packing works well and is faster. The pressure canning process will fully cook the pork. Hot packing may allow you to fit a bit more meat in each jar.
Can you reuse the liquid from canned pork?
Yes, the natural juices can be reused in gravies, broths or sauce recipes. Just boil for 10 minutes before use. Discard any fat that solidifies when chilled.
Get Started Canning Pork for Your Pantry
With a pressure canner and some effort, you can stock your shelves with budget-friendly canned pork. Always use fully tested canning recipes and follow proper processing methods for safely canned meat. Done right, home-canned pork provides a quick protein source anytime.