Canning Mississippi Pork Roast //Suttons Daze

 

INGREDIENTS
  

Ranch Mix for canning

  • 3 tbsp dried parsley
  • 6 tsp dried dill weed
  • 3 tsp dried chives
  • 3 tbsp garlic powder
  • 3 tbsp onion powder
  • 3 tsp kosker salt
  • 1 1/2 tsp ground black pepper

Mississippi Pork Roast

  • 10 lbs Boneless Pork Butt, cut into 2-inch cubes
  • 14 cups water or chicken broth
  • 7 tbsp ranch seasoning mix above
  • 2 pints pepperochinis, sliced or whole

INSTRUCTIONS
 

  • Check here for the proper elevation / pressure to use for where you are
    https://nchfp.uga.edu/how/can_05/strips_cubes_chunks.html
  • Add the recommended amount of water to the canner.
  • Prepare pressure canner according to manufacturer's instructions.Wash and sterilize jars and lids in hot, soapy water. Rinse jars and lids with hot water.
  • In a large bowl, combine pork, salt, and pepper. Toss to coat. Par cook the pork and divide pork among jars, leaving 1-inch headspace.
  • Add 1 tablespoon ranch seasoning mix, 1/4 cup pepperoncini, and 1/4 cup pepperoncini brine to each jar.
  • Fill jars with chicken broth, leaving 1 inch headspace.
  • Wipe rims of jars with a damp cloth.Place lids on jars and screw on bands fingertip tight.Place jars in pressure canner.
  • Lock lid and bring pressure canner to pressure according to manufacturer's instructions.Process jars at high pressure for the following times:Pints: 75 minutesQuarts: 90 minutes
  • Let canner depresurize naturally
  • Remove jars from pressure canner and place on a wire rack to cool.
  • Let the jars sit for up to 24 hours, check the seals. If lids are not sealed, refrigerate or freeze jars.

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