Pressure Canning Pork Tenderloin
This is a pressure canning recipe only. Step-by-step instructions for preparing and pressure canning pork tenderloin. You will need about 1 pound of pork tenderloin per pint jar of canned pork tenderloin. The hot pack method is preferred for the best liquid cover and quality during storage of pork tenderloin. This recipe comes from The USDA Complete Guide to Home Canning in guide 5-6.
Servings: 1 Pint Jar
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.
Notes
This is a pressure canning recipe only. Step-by-step instructions for preparing and pressure canning pork tenderloin.
You will need about 1 pound of pork tenderloin per pint jar of canned pork tenderloin. The hot pack method is preferred for the best liquid cover and quality during storage of pork tenderloin.
This recipe comes from The USDA Complete Guide to Home Canning in guide 5-6.