Can you can pork loins?

Yes, you can can pork loins! Canning pork loins is a great way to preserve meat for longer term storage. With the proper canning methods, canned pork loins can last on the shelf for 1-2 years.

Benefits of Canning Pork Loins

Here are some of the key benefits of canning pork loins:

• Long term storage – Canned pork loins can be stored for 1-2 years, allowing you to build up a food supply.
• Convenience – Canned loins are already cooked and ready to eat. Just open the jar and heat.
• Economical – Buying pork loins in bulk when prices are low allows you to can large quantities for minimal costs.
• Versatility – Canned pork can be used in soups, casseroles, sandwiches and more. Great to have on hand for quick meals.
• Food safety – Following proper canning techniques kills bacteria, resulting in safe long term storage.

Choosing Pork for Canning

When choosing pork loins for canning, opt for high quality, fresh meat. Here are some tips:

• Select pork loins with a fresh smell that have no off odors.
• Look for pork with a pink/red color rather than pale or brown.
• Check that the fat is firm and white. Avoid meat with yellowish fat.
• Make sure the cuts have plenty of lean meat and are well-trimmed.
• Choose loins between 3-5 lbs; larger cuts may not heat thoroughly.

Ground pork or pork with bones, fat, or gristle should be avoided as they may not can properly.

Preparation Steps for Canning

Follow these steps for prepping pork loins for canning:

1. Clean the meat and pat dry. Trim off any excess fat or connective tissue.
2. Cut the loins into chunks or strips that will fit neatly into your canning jars. Uniform pieces allow for even heating.
3. Place the meat pieces into a large pot, add water to cover, and parboil for 10 minutes. This removes excess fat and juices that can affect quality.
4. Remove the meat from broth and set aside to cool slightly. Reserve broth for making canning liquid if desired.
5. Prepare the canning liquid. This is typically water, broth, or a broth/tomato juice mixture. Liquid should cover the meat in the jars by 1 inch.

The pork must be hot during canning, so keep it warm while preparing jars if needed.

Canning Methods

Pork loins can be canned using either a pressure canner or water bath canning process.

Pressure Canning

Pressure canning uses high heat from steam under pressure to kill bacteria. This is the recommended method for low-acid foods like meat. Follow these steps:

1. Load jars filled with hot pork chunks and hot canning liquid, leaving 1-inch headspace.
2. Process pint jars for 90 minutes, quart jars for 105 minutes at 11 PSI pressure.
3. Allow to depressurize naturally before opening lid.

Water Bath Canning

Water bath canning involves submerging sealed jars in boiling water. It should only be used with the addition of an acidic ingredient for extra safety:

1. In each jar, pack hot pork along with 1 tablespoon bottled lemon juice or vinegar per pint.
2. Fill jars with hot canning liquid, leaving 1-inch headspace.
3. Process pint or quart jars for 100 minutes in a boiling water bath.

Tips for Canning Pork Safely

To ensure properly canned pork that is free of bacteria and spoilage, follow these safety tips:

• Use USDA approved canning methods and follow instructions precisely.
• Check jars for cracks or defects prior to use.
• Use new, vacuum-sealed lids and clean rims/threads before securing.
• Ensure proper headspace in jars before closing.
• Process for full time specified in recipes based on altitude and jar size.
• Allow to cool undisturbed; do not retighten lids after processing.
• Check seals after 24 hours. Refrigerate any unsealed jars immediately.
• Label jars with contents and date before storing.
• Ensure no trace of bacteria by fully precooking meat prior to jarring.

Following these guidelines will prevent spoilage and bacteria growth, resulting in safe canned pork that can be stored for 1-2 years.

Recipes for Canned Pork Loins

Here are two delicious recipes for canned pork loins:

Canned Pork Loins in Broth

This simple recipe produces tender canned pork in savory broth:

Ingredients	For 9 Pints
Pork loin, cut into chunks	5 pounds
Chicken or beef broth	4 cups
Water	4 cups
Onion, chopped (optional)	1 large
Salt	1 Tbsp
Pepper	1 tsp

1. Parboil pork chunks for 10 minutes.
2. Fill hot jars with pork pieces, leaving 1 inch headspace.
3. To each jar, add 1/2 onion slice (optional).
4. Combine broth, water, salt, and pepper. Fill jars with hot broth mixture.
5. Wipe jar rims. Apply lids and rings.
6. Process pint jars 90 mins, quart jars 105 mins at 11 PSI.

Sweet and Tangy Canned Pork

For a flavorful canned pork, try this sweet and tangy recipe:

Ingredients	For 7 Quart Jars
Pork loin, cut into chunks	7 pounds
Onion, sliced	7 small
Green bell pepper, chopped	3
Tomato juice	4 cups
Apple cider vinegar	2 cups
Light brown sugar	1 cup
Salt & Pepper	1 Tbsp each

1. Parboil pork for 10 minutes.
2. In each jar, pack pork, onions, and bell pepper tightly.
3. In saucepan, combine remaining ingredients. Bring to a boil.
4. Pour hot liquid over meat and vegetables, leaving 1 inch headspace.
5. Apply lids and rings. Process in water bath 100 minutes.

Storage and Serving

Once properly canned, store jars of pork loins in a cool, dark place for up to 2 years. Do not expose to freezing temperatures. Before use, inspect jars carefully for any signs of spoilage like mold, odor, or bubbles. Refrigerate after opening and use within 4 days.

Canned pork can be used in any recipe calling for cooked pork. The meat will be tender and ready to eat. Try it in soups, stews, sandwiches, tacos, over rice, or casseroles. Reheat fully before serving.

Conclusion

Canning pork loins enables long term storage of meat for economical and convenient use. With proper preparation and meticulous canning methods, pork loins can be safely preserved for 1-2 years. Follow trusted recipes and guidelines to produce delicious canned pork that is ready to heat and eat whenever you need it. Enjoy the benefits of canned pork in soups, stews, sandwiches and more!