Roast Pork In Apple Broth ~ Pressure Canning // Scratch Made with Jenni Gough

 

Roast Pork In Apple Broth ~ Pressure Canning


Yields 7 Quarts

Pork:

8 1/2 to 9 lbs Pork shoulder, 2 inch cubes

1 Tsp sea salt

Heat oven to 425 degrees f.

Sprinkle pork with sea salt and roast @ 425 degrees f for 30 minutes.

Broth:

2 Qts water or chicken broth

*2 Tbsp powdered chicken bullion if using water

2 Qts apple juice or cider

4 Tbsp apple cider vinegar

1 Pint apple butter

2 Onions, Cut in half and sliced

In a large pot, bring all ingredients to a boil, turn down heat and simmer for 10 minutes.

Prepare pressure canner, jars, lids and rings.

Fill hot jars 2/3 full with pork, ladle broth in to 1 inch headspace.

Wipe rims with white vinegar, put on lids and rings. Add jars to simmering pressure canner.

Process 90 minutes for quarts, 75 minutes for pints.

Here is a link to my Roast Pork in Apple Broth Video: https://www.youtube.com/watch?v=NYrZUQqWeYM

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