Are you looking for a new way to preserve your pork chops?
Canning is a great option that allows you to enjoy your favorite meat for months to come.
But with two primary methods to choose from, raw pack and hot pack, it can be hard to know where to start.
In this article, we’ll break down the pros and cons of each method and provide step-by-step instructions for canning pork chops.
Whether you’re a seasoned canner or a beginner, this guide will help you create delicious and long-lasting pork chops that are perfect for any meal.
So let’s get started!
How To Can Pork Chops?
Step 1: Choose Your Method
The first step in canning pork chops is to decide which method you want to use. Raw pack involves cutting the pork into cubes and packing it into jars without cooking it first. Hot pack, on the other hand, requires you to cook the pork before canning it.
Raw pack is easier and quicker, but hot pack allows you to add more flavor and fit more meat into each jar. Consider your preferences and time constraints before choosing a method.
Introduction To Canning Pork Chops
Canning pork chops is a great way to preserve meat for later use. Whether you’re looking to stock up your pantry or prepare for a camping trip, canned pork chops can be a convenient and tasty option. There are two primary methods for canning pork chops – raw pack and hot pack.
Raw pack involves cutting the pork into cubes and packing it into jars without cooking it first. This method is easier and quicker, but the resulting meat may be less flavorful than hot pack. Hot pack, on the other hand, requires you to cook the pork before canning it. This allows you to add more flavor and fit more meat into each jar, but it also takes more time and effort.
Regardless of which method you choose, it’s important to follow proper canning procedures to ensure the safety and quality of your canned pork chops. This includes using clean jars, lids, and utensils, following recommended processing times and pressures, and storing your canned goods in a cool, dry place. With a little bit of practice and know-how, you can become a pro at canning pork chops and enjoy delicious, homemade meat all year round.
Raw Pack Vs. Hot Pack: Pros And Cons
Both raw pack and hot pack methods have their advantages and disadvantages when it comes to canning pork chops.
Raw pack is a simpler method that involves packing the raw meat into jars without any pre-cooking. This method is quicker and easier, making it ideal for those who are short on time. Raw pack also allows the natural juices of the meat to be retained, which can add flavor to the final product.
However, there are some downsides to raw pack. The lack of pre-cooking can result in uneven cooking and texture, and the meat may have a boiled consistency rather than a browned and flavorful one. Additionally, raw pack may not work as well with lean cuts of meat that don’t release as much liquid during cooking.
Hot pack, on the other hand, involves cooking the pork chops before canning them. This allows for more flavor to be added to the meat through browning and seasoning. Hot pack also allows for more meat to be packed into each jar, as it reduces the amount of air space needed.
However, hot pack requires more time and effort than raw pack. It also requires additional ingredients such as broth or tomato juice to be added to the jars, which can add to the cost of the final product.
Ultimately, the choice between raw pack and hot pack comes down to personal preference and time constraints. If you’re short on time and prefer a simpler method, raw pack may be the way to go. But if you want more flavor and don’t mind putting in a bit more effort, hot pack may be worth it.
Required Equipment And Ingredients
To successfully can pork chops, you will need the following equipment and ingredients:
1. Pressure canner: A pressure canner is essential for safely canning meat. Make sure to choose a canner that is large enough to hold your jars and has a pressure gauge.
2. Quart jars: Choose quart-sized jars that are specifically designed for canning. Make sure they are free of cracks or chips.
3. Pork chops: You will need approximately 2 pounds of cubed pork chops per quart jar. Choose high-quality, fresh pork chops.
4. Canning salt: Add 1/2 teaspoon of canning salt to each jar before canning.
5. Vinegar: Use vinegar to clean the rim of each jar before adding the lid.
6. Lids and rings: Make sure to use new lids and rings for each jar.
7. Immersion circulator: If you want to cook your pork chops using sous vide, you will need an immersion circulator to maintain a consistent temperature in the water bath.
8. Vacuum-seal or zipper-lock bags: Use these bags to seal your pork chops before cooking sous vide.
9. Seasonings: Salt, pepper, and other seasonings of your choice can be added to the pork chops before cooking.
10. Cooking oil or butter: Use oil or butter to sear the pork chops after cooking sous vide.
11. A heavy cast iron or stainless steel skillet: You will need a skillet to sear the pork chops after cooking sous vide.
12. A wire rack and baking sheet: Use these to cool the canned pork chops after processing.
13. Labels and markers: Label each jar with the date and contents for easy identification in the future.
Make sure to have all of these items on hand before beginning the canning process. Following proper safety guidelines and using high-quality ingredients and equipment will ensure that your canned pork chops are safe, delicious, and long-lasting.
Step-by-Step Guide To Raw Pack Canning
Raw pack canning is a simple and easy way to preserve pork chops. Follow these step-by-step instructions to ensure success:
Step 1: Prepare the Pork Chops
Start by selecting high-quality pork chops and trimming off any excess fat or gristle. Slice the meat into strips against the grain, and then cut it into roughly 1-inch cubes. You can do this while the meat is still partially frozen to make it easier.
Step 2: Pack the Jars
Place the cubed pork chops into clean glass jars, leaving about 1 inch of headspace at the top. If desired, you can add 2 teaspoons of salt per quart jar for seasoning.
Step 3: Add Liquid
Unlike hot pack canning, raw pack canning does not require any liquid to be added to the jars. As the pork chops cook, they will release their own juices and create a flavorful broth.
Step 4: Process in a Pressure Canner
After packing the jars, wipe the rims clean and adjust the lids/rings. Process the jars in a steam pressure canner for the recommended time based on your altitude (see Table 1 or Table 2 in the original text above for guidance). Use 10 pounds of pressure unless you are above 1,000 feet in altitude, in which case you should use 15 pounds of pressure.
Step 5: Store and Enjoy
Once the jars have been processed and cooled, check that they are properly sealed before storing them in a cool, dry place. Raw pack canned pork chops can be stored for up to a year and make a delicious addition to soups, stews, and other recipes. Don’t forget to save the flavorful broth for making stock!
Step-by-Step Guide To Hot Pack Canning
Hot pack canning is a great way to add flavor to your pork chops before canning them. Here is a detailed step-by-step guide to hot pack canning:
Step 1: Prepare Your Equipment
Before you start canning, make sure you have all the necessary equipment. This includes a pressure canner, clean jars, lids, and rings, a large stockpot, and a sharp knife.
Step 2: Trim and Cut the Meat
Trim the excess fat and gristle from the pork chops. Slice the meat into strips against the grain and cut it into roughly 1-inch cubes. This will help the meat cook evenly and fit better into the jars.
Step 3: Brown the Meat
Place the cubed meat into a large stockpot and brown it thoroughly on all sides. If your meat is lean, you may need to add some fat like bacon grease or coconut oil to prevent sticking.
Step 4: Add Flavor (Optional)
If you want to add more flavor to your pork chops, you can cook them in flavored liquid like broth or tomato juice. This will also help cover the meat in liquid during storage.
Step 5: Pack the Jars
Pack the browned meat cubes into clean glass jars, leaving about an inch of headspace at the top. If using quart jars, add 1 teaspoon of salt per jar. If using pint jars, add half a teaspoon of salt per jar.
Step 6: Add Boiling Water
Pour boiling water into the pot used to brown the meat and bring it to a boil. Ladle the boiling water over the meat in the jars, leaving about an inch of headspace at the top.
Step 7: Process in a Pressure Canner
Wipe the rims of the jars clean, adjust the lids and rings, and process in a steam pressure canner according to your individual pressure canner’s instructions. For quarts, process for 90 minutes at 10 pounds of pressure (or 15 pounds if above 1,500 feet elevation). For pints, process for 75 minutes at 10 pounds of pressure (or 15 pounds if above 1,500 feet elevation).
Step 8: Let Cool
After processing, turn off the heat and let the pressure canner cool completely before opening it. Remove the jars carefully and set them in a safe, draft-free place to cool completely before storing.
Tips For Safe Canning
Canning meat can be a great way to preserve food and save money, but it is important to follow some basic rules to ensure that your canned meat is safe to eat. Here are some tips for safe canning:
1. Use a pressure canner: Meat must be canned using a pressure canner, as it is the only way to reach the high temperatures necessary to kill harmful bacteria such as Clostridium botulinum. Do not use a water bath canner for meat.
2. Keep the meat cold: Keep the meat refrigerated or on ice until you are ready to pack it into jars. Do not let it sit at room temperature for more than two hours.
3. Use clean utensils: Make sure all utensils, jars, and lids are clean and sterilized before using them for canning. Wash them in hot soapy water or run them through the dishwasher.
4. Process at the right pressure and temperature: Follow your pressure canner’s instructions for processing meat. The correct pressure and processing time will depend on the type of meat and the size of the jars you are using.
5. Check for seals: After processing, let the jars cool and check them for seals. If a jar did not seal properly, store it in the refrigerator and use it within a few days.
6. Store properly: Store your canned meat in a cool, dry place away from sunlight. Use within one year for best quality.
By following these tips, you can ensure that your canned pork chops are safe and delicious to eat.
