Home-canned barbecue pork is much healthier and tastier than the processed version you buy in the store. Barbecued pork is either pork that has been cooked slowly on a barbecue and pulled apart or pork that has been cooked in barbecue sauce. Either type of barbecued pork will be perfect for home canning and will taste just as good when you open the can as it did when you cooked it. Home-canned barbecued pork will keep for six months if it is kept in a cool, dark place like a pantry or a cellar.
Step 1
Allow the pork to cool completely before beginning the canning process to safeguard against any bacteria that may linger in the meat. Do not let the meat sit at room temperature for more than two hours before canning for the same reason.
Step 2
Cut or shred your pork to make it easier to fit into the jar. Stuff the pork into the jar, leaving 1 inch of empty space from the top of the jar.
Step 3
Fill the jar with water or barbecue sauce up to ½-inch from the top. Clean the jar thoroughly with a paper towel of any liquid that may have spilled on the sides or top.
Step 4
Top the jar with a sterilized lid and then tightly screw on a ring. Repeat this process until the desired amount of pork has been placed in jars.
Step 5
Pour the water into the pressure canner. Place each jar inside the canner with the lid side facing the ceiling. Lock the top onto the pressure canner.
Step 6
Heat the pressure canner to the temperature suggested by your pressure canner's manufacturer. Allow the canner to cook the jars for one and a half hours under 10 lbs. of pressure.
Step 7
Allow the canner to cool completely before removing the lid. Use the jar lifter to remove the cans from the canner and place the jars on a clean towel to cool before storing.
Things You'll Need
- BBQ pork
- Paper towel
- Sterilized half-pint canning jars
- Barbecue sauce or water to fill jars
- Sterilized canning lids
- Sterilized canning rings
- 4 qt. water to fill canner
- Pressure canner
- Jar lifter
- Clean towels
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