Canning pork tenderloin is a fantastic way to preserve this delicious cut of meat for long-term storage. I’ll walk you through the step-by-step process of canning pork tenderloin, ensuring that your canned pork is safe, flavorful, and shelf-stable.
This is a pressure canning recipe only. These are the step-by-step instructions for preparing and pressure canning pork tenderloin. The hot pack method is preferred for the best liquid cover and quality during storage of pork tenderloin. This USDA canned pork recipe comes from The USDA Complete Guide to Home Canning in guide 5-6.
Ingredients for Pressure Canning Pork Tenderloin
You will need about 1 pound of pork tenderloin per pint jar of canned pork tenderloin.
- Pork Tenderloin
- Salt (Optional)
- Hot Water, Broth, or Vegetable juice (Plan for about 2 cups per pint jar)
Equipment Needed for Canning Pork
Here is the equipment needed for canning pork tenderloin.
- Knife
- Cutting Board
- Stainless Steel Skillet
- Pressure Canner
- Pint Size or Quart Size Canning Jars
- Canning Lids
- Canning Rings
- Jar Lifter
- De-bubbler/Headspace Measurer
- 1/2 Pint Canning Ladle
- Funnel
- Water Kettle (or pot of hot water, hot broth, or hot tomato juice)
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Step-by-step Instructions for Pressure Canned Pork
This recipe can be used for canning pork tenderloin, canning pork roast, or canning pork shoulder. Just replace the amount of pork tenderloin with pork cuts above.
Choosing and Preparing Pork
Choose high-quality chilled pork tenderloin.
Use your knife and cutting board to trim off excess fat from the pork tenderloin.
Slice tenderloin across grain into 1/2 to 1-inch cubes or slices.
Prepare Canner and Jars
Prepare your Pressure Canner according to Manufacturer Instructions.
Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass. Heat the jars in hot water. (I typically do this in my pressure canner as the water is warming up for canning).
Prepare Canning Liquid
Bring water, broth, or tomato juice to a boil in a large pot on your stove. Reduce to a simmer, keeping the liquid hot.
Brown Meat Cubes or Strips
Brown your pork tenderloin pieces in batches in a skillet with a small amount of fat or oil in it. Brown the meat but do not cook the pork tenderloin pieces through. They should still be rare. Transfer the browned meat to a covered bowl or pot to keep it hot.
Hot Pack Jars for Canning Pork Tenderloin
Remove your jars one at a time from the hot water.
Optional: add 1/2 tsp salt per pint jar or 1 tsp salt per quart jar.
Pack hot jars with hot browned meat pieces leaving a generous 1-inch (2.5 cm) of headspace. Hot pack is the preferred method for best liquid cover and quality during storage.
Ladle or pour hot water, hot broth, or hot tomato juice over the meat leaving 1-inch (2.5 cm) of headspace.
Remove air bubbles from the jar using your de-bubbler. Adjust headspace as needed by adding more boiling liquid.
Load Canner
Clean the jar rim with a damp paper towel.
Place the lid and the band on your jar. Adjust to fingertip tight.
Using your jar lifter place your jar into your prepared hot pressure canner.
Repeat until all meat is used.
Processing Pork Tenderloin
Adjust the water level if needed in the canner, lock the pressure canner lid, and bring it to a boil over medium-high heat. Vent steam for 10 minutes, then close the vent. Continue heating your pressure canner to achieve 10 lbs (69 kPa) of pressure (Make sure to adjust for your altitude) and maintain that pressure for the entire cooking time.
Process Pint Jars (500 mL) for 75 minutes and Quart Jars (1 L) for 90 minutes. Set a timer so it is much easier to remember how long you need to pressure can them for.
Turn off the heat when the timer is complete. Let pressure return to zero naturally. Wait 2 minutes after the pressure gauge reads 0, then open your vent. Remove your canner lid (making sure to lift it away from you so you don’t get burned by the steam).
Leave jars in the pressure canner for 10 minutes after you remove the lid. Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars.
Cooling Jars
Allow your jars to cool for 12-24 hours before handling.
Once cool, remove the canning rings from the jars. Wash your jars off to ensure there is no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.
Safety Precautions when Canning Pork Tenderloin
- Always use a pressure canner for canning meat to ensure that it reaches a safe temperature for preservation.
- Follow the recommended processing times and pressures for your altitude to ensure safe canning practices.
- Check the seals on your jars before storing them. If a jar does not seal properly and you are still within 12-24 hours of processing you can replace the lid and reprocess the jar or refrigerate the contents and use them within a few days.
FAQs About Canning Pork Tenderloin
- Can I use other cuts of pork for this recipe?
- While I used pork tenderloin in this canning pork recipe, you can also use other cuts of pork, such as pork loin or pork shoulder. Just be sure to trim any excess fat before canning.
- How long will canned pork tenderloin last?
- Canned pork tenderloin will last for several years if stored in a cool, dark place. Be sure to check the seals on your jars before storing them.
- Can I use different seasonings for the pork?
- You can add dried seasonings to your jars of pork without changing the ph of the recipe. Adding seasonings will affect the taste of the pork. I prefer to add seasonings after I open the jar of pork. Do not add fresh seasonings to the pork canning recipe.
- Can I use a water bath canner to can pork?
- Since pork is a low-acid ingredient you must use a pressure canner to can pork.
Canning pork tenderloin with this recipe is a simple process that allows you to enjoy this delicious meat for months to come. You can safely and effectively can pork tenderloin at home by following the steps in this recipe. Enjoy your home-canned pork tenderloin in soups, stews, sandwiches, and more!
Recipe Card
Pressure Canning Pork Tenderloin
Equipment
- Pint Size Canning Jars or Quart Size Canning Jars
- Quart size canning jars or Pint Size Canning Jars
- Water kettle or a pot of hot water or a pot of broth or a pot of tomato juice
Ingredients
- 1 lbs Pork Tenderloin You will need about 1 pound of pork tenderloin per pint jar of canned pork tenderloin.
- Salt Optional
- Hot Water or broth or tomato juice
Instructions
- Choose high quality chilled pork tenderloin.
- Using your knife and cutting board trim off excess fat from the pork tenderloin.
- Slice tenderloin across grain into 1/2 to 1 inch pieces.
- Prepare your Pressure Canner according to Manufacturer instructions.
- Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass. Heat jars in hot water.
- Bring water, broth, or tomato juice to a boil in a large pot on your stove. Reduce to a simmer, keeping your liquid hot.
- Brown your pork tenderloin pieces in batches in a skillet with a small amount of fat or oil in it. Transfer browned meat to a covered bowl or pot to keep it hot.
- Add 1/2 tsp salt per pint jar or 1 tsp salt per quart jar. (Optional)
- Pack hot jars with browned meat pieces leaving a generous 1-inch (2.5 cm) headspace.
- Ladle or pour boiling water, broth, or tomato juice over meat leaving 1 inch (2.5 cm) of headspace.
- Remove air bubbles from the jars using your de-bubbler. Adjust headspace as needed by adding more boiling liquid.
- Clean your jar rim with a damp paper towel.
- Place the lid and the band on your jar. Adjust to fingertip tight.
- Using your jar lifter place your jar into your prepared hot pressure canner.
- Repeat until all meat is used.
- Adjust the water level if needed in the canner, lock the pressure canner lid, and bring it to a boil over medium-high heat. Vent steam for 10 minutes, then close the vent. Continue heating your pressure canner to achieve 10 lbs (69 kPa) of pressure (Make sure to adjust for your altitude) and maintain that pressure for the entire cooking time.
- Process Pint Jars (500 mL) for 75 minutes and Quart Jars (1 L) for 90 minutes. Set a timer so it is much easier to remember how long you need to pressure can them for.
- Turn off the heat when the timer is complete. Let pressure return to zero naturally. Wait 2 minutes after the pressure gauge reads 0, then open your vent. Remove your canner lid (making sure to lift it away from you so you don't get burned by the steam).
- Leave jars in the pressure canner for 10 minutes after you remove the lid. Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
- Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.