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LowDow | 05-21-2009 12:59 PM
Canning Pork Loin I just got back from Sam's club and noticed they had whole cyro packaged pork loins for $1.49 a lb. I have never succesfully canned meat but think I know where I messed up...cooled too quickly. If you cut this pork into 1" slices and cook till just past pink it is pretty dry in texture. I usually cut into 3/8" slices ,dredge in flour and quickly fry in olive oil/butter. Just till blood comes out on second side and then turn off pan and leave sit for 5 minutes. Juicey as can be. I was thinking of slicing thin and maybe combining with some barbecue sauce and raw packing leaving 1" headspace? Just don't want to end up with a bunch of jars of dry chunks of meat. Also don't have the freezer space to take up. Right now this stuff is cheaper than chicken thighs ..$1.89 a lb. Any tips would be appreciated!

CrufflerJJ | 05-21-2009 04:08 PM
Re: Canning Pork Loin Quote:
Originally Posted by LowDow (Post 1732216) I just got back from Sam's club and noticed they had whole cyro packaged pork loins for $1.49 a lb. I have never succesfully canned meat but think I know where I messed up...cooled too quickly. If you cut this pork into 1" slices and cook till just past pink it is pretty dry in texture. I usually cut into 3/8" slices ,dredge in flour and quickly fry in olive oil/butter. Just till blood comes out on second side and then turn off pan and leave sit for 5 minutes. Juicey as can be. I was thinking of slicing thin and maybe combining with some barbecue sauce and raw packing leaving 1" headspace? Just don't want to end up with a bunch of jars of dry chunks of meat. Also don't have the freezer space to take up. Right now this stuff is cheaper than chicken thighs ..$1.89 a lb. Any tips would be appreciated!
I've pressure canned beef, chicken, & pork. The beef & chicken turned out VERY tender after processing, and are great to dump in stews or just over nachos. I've not tried any of the pork yet. Here's some guidelines for meat from Utah State University USDA Extension: STRIPS, CUBES, OR CHUNKS OF MEAT Bear, beef, lamb, pork, veal, venison Procedure: Choose quality chilled meat. Remove excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart. Rinse. Remove large bones. Hot pack—Precook meat until rare by roasting, stewing, or browning in a small amount of fat. Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars with pieces and add boiling broth, meat drippings, water, or tomato juice (especially with wild game), leaving 1-inch headspace. Raw pack—Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid. Adjust lids and process. Recommended process time for Strips, Cubes, or Chunks of Meat in a DIAL-GAUGE pressure canner WARNING: FORMATTING OF THE CHART BELOW IS FUBAR'D. FOR LOW ALTITUDE, PROCESS PINTS FOR 75 MINUTES 10-11 PSI, FOR QUARTS MAKE IT 90 MINUTES AT 10-11 POUNDS OF PRESSURE. Canner Gauge Pressure (PSI) at Altitudes of Style of Jar Size Process 0– 2,001– 4,001– 6,001– Pack Time 2,000 ft 4,000 ft 6,000 ft 8,000 ft Hot and Pints 75 min 11 lb 12 lb 13 lb 14 lb Raw Quarts 90 min 11 lb 12 lb 13 lb 14 lb Although the instructions said to not add any liquid when raw packing, I did add a little bit of water to mine before processing. It turned out just fine. The biggest difference I've noticed between raw packing vs hot packing (with semi-cooked meats), is that chicken pieces tend to stick together more when raw packed, versus hot packed.

LowDow | 05-22-2009 02:54 AM
Re: Canning Pork Loin Thanks Cruffler, What type of pork did you use? If you get a chance try some of it to see how it turned out........Mmmmmm you are getting very hungry for pork. :wink: I guess what I am trying to ask is...if you quick fry thin cuts of round steak till it is pink in the middle it may be chewy but it is usually juicy. Now if you cook a 1/2" slice of round steak in a small amount of liquid for a 1/2 hour or even 2 hours you will end up with meat that is dried out as in "Swiss Steak".I am thinking maybe this is the wrong cut of pork to try to can. Canning would be basically like boiling it for 90 minutes?

mick silver | 05-22-2009 03:04 AM
Re: Canning Pork Loin we leave the pork loin as big as we can for the jar they are going in , an just add water an cook in pressure cooker then seal with caps an done , we have them 3 years after we had done this an they were good to go , the old timer down the road told me he had then after 10 years an they were good

LowDow | 05-22-2009 03:15 AM
Re: Canning Pork Loin Thanks...thats what I was looking for. So you put it in the jar right away with the lid on, or cook in pressure cooker and then put in jar?

Tn...Andy | 05-22-2009 05:08 AM
Re: Canning Pork Loin Jar it first......75-90min ( pints/quarts ) will do ALL the cooking you need. You'll have to adjust your "just til the blood comes out" method a bit, because there won't be any when you take out the canned loin, flour it, and fry.

Shorty_Harris | 05-22-2009 07:26 AM
Re: Canning Pork Loin Yeah, I would raw pack it myself. Cut into what ever size that blows your hair back, pack into your jars, add salt, then process. As Andy says, the processing time would be more then sufficient to "cook" the meat.

LowDow | 05-22-2009 02:46 PM
Re: Canning Pork Loin Thanks for you help! I just ordered the "All-American 21-1/2-Quart Pressure Cooker/Canner". The last time I tried to can venison it bubbled out of the jars (pints). I think my pressure "cooker" was too small and cooled on it's own too rapidly. This canner does 7 quarts or 16 pints at once. I know there are bigger but this should be just right I think.

30pcsAg | 05-22-2009 11:10 PM
Re: Canning Pork Loin I ate some canned pork last night - mmm mm good. :signs1: I use the same pork loin you mentioned. I am still working on the recipe, but so far it goes like this: Cut the pork into 1" to 2 " chunks. I cut the nice white pieces larger and the darker sections smaller. I don't pre cook. Dice potatoes rinse a couple of times boil five minutes to remove some starch and rinse again. Add pork, potatoes and some corn into canning jar. Add a dash of salt, some pepper corns, garlic, Louisiana hot sauce, Worcestershire sauce, and a few other spices I see at the time. Fill with water (I use natural spring water) till about an inch under the lid. Cook in canner as recommended for your area. When I am ready to eat I bring contents of jar to a boil then simmer 10 to 15 minutes. Sniff for foul odor - haven't smelled anything bad yet. Pour in a bowl and eat. :565: If I don't ad the potatoes and corn I pour over rice. :10_1_20: Please note the following is not advice. :36_1_30: I got tired of super long canning sessions and opted to not boil my jars first and only heat my lids to make the seal pliable. This has cut out a lot of time. I ran a second batch once too soon and probably should have heated the jars and water because I had a jar break, I think because the contents were too cold to go into the already warm canner. So far I am still kicking. :36_3_12: I would love to other peoples recipes. :23_1_22: Hmmm. I think I will go eat some canned beef. :MIA:

LowDow | 05-23-2009 03:26 AM
Re: Canning Pork Loin I was back at Sam's today stocking up on rib eye's and T bones for summer grilling at the cabin.If you think ahead you can eat the best. Besides our summers are short up here! I was eyeing up the end case full of pork loins....I bet there was 100 in there.$1.49 lb...Down boy...wait till the canner gets here...it was hard to keep my hands off them. I hope they will still be that price next week. Mick Silver says he just puts them in the jar whole, whatever will fit. I was looking at some 9 pounders that look like I could cut them in 3 pcs. and just stuff in quart wide mouths. Maybe inject them with some marinade. On the way home I stopped at Fleet and Farm and they had canning jars on sale. Picked up 4 cases of each quart,pint, and half pint wide mouth. I know I will be canning everthing I can find after I get that canner. bancha

ImaCannin | 05-23-2009 11:38 AM
Re: Canning Pork Loin Does Sam's gas or irradiate their meat? I pre- brown my meat before I put it in the jar. WHile it is simmering in the skillet, I add spices to it. I dont like raw pac, especially hamburger. One time we went in partners and bought a beef. It was our first, we were so excited. Got it home from the butcher and cooked a steak. It was so tough not even the dogs could or would eat it. we canned it , then it was so tender, even granny with out her teeth could eat it!

Golddust | 05-23-2009 11:49 AM
Re: Canning Pork Loin Quote:
Originally Posted by ImaCannin (Post 1735106) Does Sam's gas or irradiate their meat? I pre- brown my meat before I put it in the jar. WHile it is simmering in the skillet, I add spices to it. I dont like raw pac, especially hamburger. One time we went in partners and bought a beef. It was our first, we were so excited. Got it home from the butcher and cooked a steak. It was so tough not even the dogs could or would eat it. we canned it , then it was so tender, even granny with out her teeth could eat it!
Sounds like someone, did not let it hang, long enough. I like to have my beef hang for 17-20 days, before anything else is done to it. Softens it up and adds to the taste.... Cut with a fork.....:wink:

CrufflerJJ | 05-23-2009 01:26 PM
Re: Canning Pork Loin Quote:
Originally Posted by LowDow (Post 1733343) Thanks Cruffler, What type of pork did you use? If you get a chance try some of it to see how it turned out........Mmmmmm you are getting very hungry for pork. :wink: I guess what I am trying to ask is...if you quick fry thin cuts of round steak till it is pink in the middle it may be chewy but it is usually juicy. Now if you cook a 1/2" slice of round steak in a small amount of liquid for a 1/2 hour or even 2 hours you will end up with meat that is dried out as in "Swiss Steak".I am thinking maybe this is the wrong cut of pork to try to can. Canning would be basically like boiling it for 90 minutes?
I used boneless pork loin. The local Meijer store had a sale a while back, and I stocked up on chicken, beef, pork, pasta, canned goods,....... If you want to take a tough chunk of meat & make it tender, I highly recommend a pressure cooker. Pot roast ALWAYS comes out fork tender. I like the book "Cooking Under Pressure" by Lorna Sass. It works great for pot roast, beef/barley casserole, wild rice, and lots of other stuff. I'm not sure how pressure canning in jars at 10PSI compares to cooking in a "standard" pressure cooker at 15 PSI. Probably similar.

CrufflerJJ | 05-23-2009 01:29 PM
Re: Canning Pork Loin Quote:
Originally Posted by LowDow (Post 1733997) Thanks for you help! I just ordered the "All-American 21-1/2-Quart Pressure Cooker/Canner". The last time I tried to can venison it bubbled out of the jars (pints). I think my pressure "cooker" was too small and cooled on it's own too rapidly. This canner does 7 quarts or 16 pints at once. I know there are bigger but this should be just right I think.
The All American should be a very nice unit for you. If canned stuff bubbles out of the jars, that's often due to dropping pressure too quickly. When my processing time is done with my 23 qt Presto canner, I just move it to a cool burner on the stove & give it ~30 minutes to reduce pressure. After the pressure gauge reads "0", the pressure operated lid locking device drops down, I remove the weight & give it a couple more minutes before opening the lid.

ImaCannin | 05-23-2009 04:11 PM
Re: Canning Pork Loin Quote:
Originally Posted by Golddust (Post 1735125) Sounds like someone, did not let it hang, long enough. I like to have my beef hang for 17-20 days, before anything else is done to it. Softens it up and adds to the taste.... Cut with a fork.....:wink:
I think it hung for 2 weeks, I found out later that it was a 10 year old cow who was baron. I now always request that it hang longer than the week they want to give it.

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