I started the day canning turkey. I saved enough to make some turkey bone soup that Vince loves. In the first load, I canned 9 pints of turkey tetrazzini base, 3 pints of turkey stock and 2 pints of pork stock (from the pork butts that had been cooking with the sous vide).
Don’t forget I can in the basement garage. There’s not a garage door or a vacuum cleaner collection point on the wall in my real kitchen.
The second load in the canner was 16 pints of pulled pork.
I’m happy to put forth the extra work to have these items as shelf stable – stick them in the pantry and not ever have to think about losing our food supply if the power goes out and the food in the freezer goes bad.
Pam says
When you first started canning pulled pork did you have a recipe source that you followed? I have only canned raw chicken and would love to do some pulled pork but need something to follow as I attempt this.
judy.blog@gmail.com says
For the pulled pork, I didn’t have a recipe but pretty much all meat is canned for 75 minutes for pints and 90 minutes for quarts. I’ve heard that sugar in recipes, after cooking for that long, can taste burnt so I don’t add any BBQ sauce. Before smoking these, I cooked these pork butts in vacuum seal bags using the sous vide/water for 23 hours. There was a lot of liquid that cooked out so I mixed that with water, heated it and used that for the liquid to pour around the meat in the jars. If I had not had that liquid, I would have heated beef broth and used that.
Without putting too much seasoning, I can now season these however I want them seasoned when I start to cook them. I would not want BBQ sauce on it as a topping for baked potatoes, or things like that.
I’ll sometimes open a jar of the pulled pork and drain part of it on paper towels, then saute onions, peppers and mushrooms in butter and use that in an omelette for breakfast. I’ve used it instead of ground meat in shepherd’s pie.
There’s so much that kind of meat can be used for.
Pam says
Thank you so much!
Sandie says
Just be aware that the smoke flavor intensifies during the canning process so you may want to adjust your smoking time to allow for that.
Susan says
Always good to can so that the meat can be used in a number of ways. Even I might get tired of 16 jars of BBQ! Maybe. =)