OT - smoker & canner are full

[wabi]

Of pork.
No deer yet, but the local grocery had a sale on pork loin this week.
With the prediction of grocery prices going up, the wife figured we might as well put up all we can while the prices are still good.

13 pints (one loin) in the canner


5 trays full (1/2 loin sliced thin) in the smoker (hickory smoke)


Planning to cook up a meal of the smoked loin for supper this evening. Will freeze the rest in meal sized packages.

She also has several jars of green beans with pork loin added ready to go in the canner when the pork loin is finished.

All should be done in a few hours and since the canner & smoker are already out I may as well go hunting this evening and see if I can get a deer to process next.

[DaGriz]

That's great Easy way top make pulled pork! We have 20 jars of canned venison going right now. We used to use a pressure cooker but found a recipe to do canned meat in the oven Turns out exactly the same and you can do more at once and no watching the pressure cooker. Pack the jars, screw the lids on and place a clean dish towel, on a cookie sheet put jars on it. Place in oven and for 4 hrs( for pints) 5hrs for quarts ,at 250° turn off the heat and let sit in the oven until it cools down; jars seal and you have your done with your canned meat

[Raymond]

That's great Easy way top make pulled pork! We have 20 jars of canned venison going right now. We used to use a pressure cooker but found a recipe to do canned meat in the oven Turns out exactly the same and you can do more at once and no watching the pressure cooker. Pack the jars, screw the lids on and place a clean dish towel, on a cookie sheet put jars on it. Place in oven and for 4 hrs( for pints) 5hrs for quarts ,at 250° turn off the heat and let sit in the oven until it cools down; jars seal and you have your done with your canned meat

Never thought of that before. If I am lucky enough to harvest a deer when the season opens I may try that. We have always bottled it the way that wabi is doing it.
Thanks,
Raymond

[wolv1001]

Hhmm,sounds good what is the secret recipe in the jar?

[Sliver]

it all sounds good,,, yum, yum

[DaGriz]

No secret recipe. Plain meat packed in the jars to about3/4 " from the top. No liquid, no spices. Add your spices when you use it Meat makes it's own juice when canned!

[wabi]

That's great Easy way top make pulled pork! We have 20 jars of canned venison going right now. We used to use a pressure cooker but found a recipe to do canned meat in the oven Turns out exactly the same and you can do more at once and no watching the pressure cooker. Pack the jars, screw the lids on and place a clean dish towel, on a cookie sheet put jars on it. Place in oven and for 4 hrs( for pints) 5hrs for quarts ,at 250° turn off the heat and let sit in the oven until it cools down; jars seal and you have your done with your canned meat

We do "dry food" (cornmeal, dried beans, etc.) in the oven @ 200º for an hour. Seals it perfectly for prolonged storage!

The pork was packed into jars with 1" headspace, a little salt & pork rub added, then processed. No need to add any liquid with pork, it makes it's own in the canning process.