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 all year round. But with two primary methods to choose from, raw pack and hot pack, it can be difficult to know where to start.
In this article, we’ll guide you through the process of canning pork chops step by step, so you can enjoy delicious, juicy pork chops whenever you want.
From choosing the right cuts of meat to processing times and pressure requirements, we’ve got you covered. So grab your jars and let’s get started!
How To Can Pork Chops?
Step 1: Choose Your Cuts of Meat
When it comes to canning pork chops, you have a few options. You can use fresh boneless pork chops or canned boneless pork chops. If you’re using fresh pork chops, make sure they are of good quality and free from any defects or blemishes.
Step 2: Prepare Your Pork Chops
Once you have your pork chops, it’s time to prepare them for canning. If you’re using the hot pack method, cut and cook the pork before canning. This will allow you to flavor the meat before canning and fit more in a jar.
If you’re using the raw pack method, simply cut the raw pork into cubes and pack it into the jars. Raw pack shrinks while it cooks and makes its own juice, resulting in a delicious stock.
Step 3: Pack Your Jars
Pack the pork into jars, leaving 1 inch of headspace. Try to keep the rim of the jar free of grease; a funnel helps. Add hot stock to the jars, retaining 1 inch of headspace. Bubble the jar to remove any air pockets.
Step 4: Process Your Jars
Once your jars are packed, it’s time to process them. As of today, USDA recommends processing meat at sea level at 10 PSI minimum. For pints, the processing time should be 75 minutes, and for quarts it’s 90 minutes. When pressure canning above 1,000 feet, process at 15 pounds of pressure. Processing time is the same at all altitudes.
Step 5: Enjoy Your Pork Chops
Once your jars have been processed and cooled, they are ready to enjoy! Simply open a jar and heat up your pork chops for a delicious meal any time of year.
Choosing The Right Cuts Of Pork Chops
When it comes to canning pork chops, choosing the right cuts of meat is essential. While all pork chops come from the loin, the different sections of the loin will produce chops that differ in flavor and tenderness.
For canning, boneless pork chops are a good option as they can be easily cut into cubes and packed into jars. However, if you prefer bone-in pork chops, center-cut rib chops are the best choice for canning. They have a little fat to add flavor but not the tough gristle of a shoulder chop. They are very tender and the flavor is mild.
Thick pork chops are also key to maximum flavor and juiciness when canning. If you can, get your chops cut at your local butcher or meat counter and request a minimum of 3/4” thick, ideally 1 to 1 1/2” thick. This will ensure that your pork chops hold up well during the canning process and remain juicy and flavorful once canned.
If you want to cut your own chops, buy an 8-rib bone-in pork loin from your local butcher. With the loin on your cutting board, use your carving knife and slice between each bone or every two for thicker pork chops.
Preparing The Pork Chops For Canning
To prepare your pork chops for canning, start by choosing the cuts of meat that you want to use. As mentioned earlier, you can use fresh boneless pork chops or canned boneless pork chops. If you’re using fresh pork chops, make sure they are of good quality and free from any defects or blemishes.
If you’re using the hot pack method, cut and cook the pork before canning. This will allow you to flavor the meat before canning and fit more in a jar. To do this, simply cut your pork chops into bite-sized pieces and cook them in a pan until they are browned on all sides. You can add any seasonings or spices that you like at this point to give your pork chops some extra flavor.
If you’re using the raw pack method, simply cut the raw pork into cubes and pack it into the jars. Make sure to leave enough room at the top of the jar for liquid to be added later. Raw pack shrinks while it cooks and makes its own juice, resulting in a delicious stock.
Once your pork chops are prepared, it’s time to pack them into jars. Make sure to leave about 1 inch of headspace at the top of each jar to allow for expansion during processing. You can use a funnel to help keep the rim of the jar free of grease and make it easier to pack in the pork chops.
After packing your jars with pork chops, add hot stock to each jar, retaining 1 inch of headspace. Use a chopstick or other tool to remove any air pockets from the jars by gently poking around the meat. This will help ensure that your pork chops are evenly cooked and preserved during processing.
Once your jars are packed and ready, it’s time to process them according to USDA guidelines. This will ensure that your pork chops are safe to eat and will last for a long time in storage.
By following these simple steps, you can prepare your pork chops for canning and enjoy delicious meals all year round!
Raw Pack Method For Canning Pork Chops
The raw pack method for canning pork chops is a simple and easy way to preserve your meat. To begin, start by cutting your boneless pork chops into cubes. Make sure to choose fresh, high-quality pork chops that are free from any defects or blemishes.
Next, pack the pork into jars, leaving 1 inch of headspace. It’s important to try to keep the rim of the jar free of grease, as this can interfere with the sealing process. Using a funnel can be helpful in this step.
Once your jars are packed, it’s time to add hot stock to the jars, retaining 1 inch of headspace. This will help to create a flavorful and delicious stock for your pork chops. Be sure to bubble the jar to remove any air pockets before wiping the rim of the jar clean.
Now it’s time to process your jars. As mentioned earlier, USDA recommends processing meat at sea level at 10 PSI minimum for a certain amount of time depending on the size of the jars. It’s important to follow these guidelines to ensure that your pork chops are safe for consumption.
After processing and cooling your jars, your raw pack canned pork chops are ready to enjoy! Simply open a jar and heat up your pork chops for a tasty meal any time of year. The resulting juice from the raw pack method is also perfect for making delicious stock for soups and stews.
Hot Pack Method For Canning Pork Chops
The hot pack method is a popular method for canning pork chops. It involves cutting and cooking the pork before canning, which allows for more flavor and more product per jar. To begin, cut your pork chops into cubes and cook them in a plain or flavored liquid. Once cooked, pack the pork into jars, leaving 1 inch of headspace.
While packing the jars, make sure to keep the rim of the jar free of grease. Using a funnel can help with this process. Next, add hot stock to the jars, retaining 1 inch of headspace. Bubble the jar to remove any air pockets.
Once your jars are packed, it’s time to process them. The USDA recommends processing meat at sea level at 10 PSI minimum. For pints, the processing time should be 75 minutes, and for quarts it’s 90 minutes. When pressure canning above 1,000 feet, process at 15 pounds of pressure. Processing time is the same at all altitudes.
After processing and cooling your jars, they are ready to enjoy! Simply open a jar and heat up your pork chops for a delicious meal any time of year. The hot pack method may take more time and effort than raw packing, but the end result is worth it for those looking for more flavorful and plentiful canned pork chops.
Processing Times And Pressure Requirements
When canning pork chops, it’s important to follow the recommended processing times and pressure requirements to ensure the safety and quality of your canned meat. The processing pressure for canning pork chops is 10 PSI (69 kPa) for a weighted gauge or 11 PSI (76 kPa) for a dial gauge. It’s important to adjust the pressure for your altitude when over 300 meters (1000 feet).
The processing time for half-liter (US pint) jars is 75 minutes, while one-liter (US quart) jars require 90 minutes of processing time. It’s important to note that these processing times are the same at all altitudes.
To ensure that your pork chops are properly canned, it’s crucial to use a pressure canner and not a boiling water bath canner. This is because pork chops are a low-acid food and require high temperatures to kill any bacteria or spores that may be present.
By following these processing times and pressure requirements, you can safely and confidently preserve your pork chops for long-term storage and enjoy them in a variety of dishes.
Storing And Using Canned Pork Chops
After canning your pork chops, it’s important to store them properly to ensure their quality and safety. Store your canned pork chops in a cool, dry place away from direct sunlight. It’s recommended to use them within one year of canning for optimal flavor and texture.
To use your canned pork chops, simply open the jar and drain any excess liquid. You can then use them in a variety of recipes, such as stir-fries, stews, or even as a topping for salads. The possibilities are endless!
When using canned pork chops in recipes, keep in mind that they are already fully cooked. This means that you can add them to your dish towards the end of the cooking process to avoid overcooking and drying them out.
In addition to their convenience and versatility, canned pork chops also offer a great source of protein and nutrients. They make for a great addition to any pantry or emergency food supply.
