Home-Canned Spam

 Special Thank You To:

https://youtu.be/FuLm6Y9Tl5w?si=FZblKtzODUrpf-2j SouthernFrugalMomma

https://youtu.be/Y2B9f4QPnUA?si=Bmx8reOhagodHFbV Joshua Weissman

This is my adaption:

5 lbs pork shoulder - partially frozen then ground OR 5 lbs ground raw pork

1 lb prepared cooked ham - rough chopped and cubed

2 1/2 TBS Pink Salt

3 TBS sugar (depending on how sweet your cooked ham is)

6 TBS potato OR corn starch

1/2 C water or broth 

1 TBS each: Onion Powder, Garlic Powder (I also added 2 tspn Cajun seasoning)

Directions:

In LARGE mixing bowl, add all ingredients and blend well by hand. Return to refrigerator

Sterilize jars then allow to cool as this is a cold pack. Both meat mix and jars need to be cold.

Boil small pot of water then remove from stove and add flat lids.

After jars have cooled, remove meat from fridge.

Make hand-sized balls out of meat mix and press flat to remove air bubbles.

Press these flattened meatballs into pint or half-pint sized jars.

Be sure to press the flattened balls between layers in the jar to further remove any air bubbles.

ONLY fill jars with flattened meatballs to 1 1/2 inch from top as the meat will expand

Process as usual for your canner for 70 minutes for half-pint and pints and 90 minutes if using quarts.






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