Safety classification
Tested pressure-canning directions from NCHFP.
Processing details
Hot or raw pack; pint or quart jars; 1-inch headspace. Process pints 75 minutes or quarts 90 minutes at the altitude-correct pressure.
Tested source
Preparation timeline
Trim excess fat and cut chilled pork; hot-pack rare precooked meat with boiling liquid or raw-pack without liquid; vent the canner 10 minutes; process; cool naturally.
Equipment
Pressure canner with accurate gauge, pint or quart jars, jar lifter, funnel, bubble remover, and meat-preparation utensils.
Visual method guide
- Prepare and measure exactly as the source directs.
- Fill the approved jars at the stated headspace.
- Process by jar size, equipment, and elevation.
Safety essentials
Pressure
About this recipe
Tested directions for high-quality chilled pork cut into strips, cubes, or chunks, with both hot- and raw-pack options.
Before you begin
For hot pack, precook meat until rare and add boiling broth, drippings, water, or tomato juice. For raw pack, add no liquid.
Altitude/pressure schedule
| Dial-gauge elevation | Pressure | Pints | Quarts |
|---|---|---|---|
| 0–2,000 ft | 11 psi | 75 min | 90 min |
| 2,001–4,000 ft | 12 psi | 75 min | 90 min |
| 4,001–6,000 ft | 13 psi | 75 min | 90 min |
| 6,001–8,000 ft | 14 psi | 75 min | 90 min |
| Weighted-gauge elevation | Pressure | Pints | Quarts |
|---|---|---|---|
| 0–1,000 ft | 10 psi | 75 min | 90 min |
| Above 1,000 ft | 15 psi | 75 min | 90 min |
Recipe details
Ingredients
- High-quality chilled pork, excess fat removed
- Boiling broth, meat drippings, water, or tomato juice for hot pack
- Optional salt: 1/2 teaspoon per pint or 1 teaspoon per quart
Method
- Hot pack: precook pork until rare; pack with boiling liquid to 1-inch headspace.
- Raw pack: fill jars with raw pork pieces to 1-inch headspace without added liquid.
- Process at the time and pressure for jar size, gauge, and elevation.
Serving suggestions
Use fully heated pork in soups, stews, casseroles, or sandwiches.
FAQ
May pork be water-bath canned? No. Meat requires the tested pressure-canning process.
Recipe context and comparison
These are the NCHFP meat strips/cubes/chunks directions applied to pork; ground meat and cured meat require different instructions.
Troubleshooting
If pressure falls below the target, restore pressure and restart the full processing time. Let the canner depressurize naturally.
Source and provenance
Safety-critical values remain tied to the original tested source. Missing values are not inferred.