Canned Pork Loin

A few weeks ago I was watching a canning video and the lady was seasoning her meat with Tennessee Apple Butter seasoning by Pit Boss. I was able to find it on Amazon but I’m sure there are other places to buy it. It isn’t inexpensive but it is so good.

The minute I smelled the seasoning, it reminded me of an old recipe I’ve made for years. This is a recipe I made using a stovetop pressure cooker way before I had an Instant Pot. I found the recipe on the blog from 2009 and I said then “I’ve made this recipe for years!”

Yesterday I canned 10 pounds of pork loin. I used this seasoning in 8 of the pints and I used another seasoning in 4 pints. There was a bit of the pork that wouldn’t fit in the jars but not enough to fill another jar so I seasoned it with the Tennessee Apple Butter seasoning, browned it and cooked it in a stovetop pressure cooker, which I haven’t used in years! It was nice to use it and make sure I remembered how to use it in case I have to use it if we lose power for an extended time.

The pork tasted almost exactly like the recipe with the apples. I probably will chop up a few apples and add to the contents of the jar, more for added texture and “bulk” but they’ll also add extra flavor. I’m really impressed with this seasoning. It’s always nice to have something that’s a little different from what we eat day in and day out.

The photo above shows 8 jars on the left with the apple seasoning and 4 jars on the right with a cajun pork butt seasoning (even though it’s pork loin).

The pork on the left, I will serve over saffron rice (and keep my fingers crossed that my crocus plants give me a few strands of saffron this year). The pork on the right, I will serve over over plain rice for Vince and dirty rice (rice with chicken livers, onions, peppers and cajun seasoning).

Yum! I think there will be more of this apple pork in my canning future.