Pork is one of my favorite meats, it's less inexpensive than steak, but if prepared correctly it can be just as delicious. Pork generally contains a lot of fat, but being on the keto diet, fat replaces carbs. Did you know that pork fat is one of the most nutritious foodstuffs? Below is a video from That 1870's Homestead about properly preparing and pressure canning pork loin. Get some great canning tips from an experienced canner.
Canning Pork Loin The Right Way
Canning pork loin is a great way to preserve your favorite cuts of meat for later use. It’s a simple process that can be done at home with the right equipment and ingredients. With the right technique, you can enjoy delicious, canned pork loin for months to come.
Before you start canning, it’s important to select the right cut of pork loin. Look for a lean cut that is free of fat and gristle. Trim away any excess fat and gristle before canning.
Once you have the right cut of pork loin, it’s time to prepare it for canning. Start by washing the pork loin in cold water and patting it dry with a paper towel. Cut the pork loin into cubes or strips, depending on the size of your jars.
Next, you’ll need to season the pork loin. You can use a variety of seasonings, such as garlic powder, onion powder, paprika, and black pepper. Mix the seasonings together and sprinkle them over the pork loin.
Once the pork loin is seasoned, it’s time to start the canning process. Fill your canning jars with the pork loin cubes or strips and add enough water to cover the pork. Place the lids on the jars and screw them on tightly.
Now it’s time to process the jars. Place the jars in a large pot of boiling water and make sure they are completely submerged. Boil the jars for 90 minutes, making sure to check the water level every 30 minutes.
Once the processing time is up, remove the jars from the pot and let them cool. Once the jars are cool, check the seals to make sure they are tight. If the seals are not tight, the jars will need to be reprocessed.
Now your canned pork loin is ready to be stored. Store the jars in a cool, dry place for up to one year. When you’re ready to use the canned pork loin, simply open the jar and enjoy.
Canning pork loin is a great way to preserve your favorite cuts of meat for later use. With the right technique, you can enjoy delicious, canned pork loin for months to come, so grab your canning stuff and make it great.
Canning blueberry pie filling step-by-step, with some conversation thrown in. What do you think about clear jel versus cornstarch? Discover some great tips on how to can some great-tasting pie filling from freezer to pantry. Check out why and how you should be canning Rhubarb Juice.
What are the 5 Most Favorite Canning Recipes in the US right now?
What are the 5 Favorite Canning recipes in the United States? Check this out! The newest recipe - for canning okra is 50 years old. The most favorite canning recipe currently in the United States is Boston Baked Beans - a 300-year-old recipe:
1. Boston Baked Beans (Northeast, 300 years old): This classic New England dish is a staple in the region and has been around for centuries.
2. Chow Chow (South, 200 years old): This Southern favorite is a mix of vegetables, usually including cabbage, peppers, and onions, that is pickled and served as a condiment.
3. Pickled Beets (Midwest, 150 years old): This sweet and tangy dish is a favorite in the Midwest and is often served as a side dish or as part of a salad.
4. Bread and Butter Pickles (West, 100 years old): This sweet and tangy pickle is a favorite in the West and is often served as a condiment or as part of a sandwich.
5. Pickled Okra (South, 50 years old): This Southern favorite is a mix of okra, peppers, and onions that is pickled and served as a condiment.
Wouldn't some homemade pie go down good during this cold snap?
Tomatoes are probably the most canned vegetable. This enjoyable canning video goes into great detail on the water bath canning process. It's easy to see each step. An emphasis is placed on canning safety and lots of canning tips are revealed by this experienced canner.
The water bath method has traditionally been considered safe for tomatoes as they are high-acid vegetables. However, the acidity of some tomatoes has decreased in recent years. If there is any doubt, lemon juice can be added to the tomatoes to increase acidity. As with all canning projects, it's important to start with a clean kitchen and work area. Make sure all surfaces and utensils are thoroughly washed as shown in the video.
Stocking up on essentials like canning supplies can be a chore, but it feels good to know you have plenty of essential items in case of any emergency. Luckily, we can share the best tips on how to stock up on what's really needed the most...
It's me, Simply Cherie, helping you stop living in chaos one organizing project at a time. I want to extend a warm welcome to all of you new subscribers to my channel and to this community. It has been great again, to see all your comments, your answers, advice, tips, and observations. Keep it coming. I think it's really helping me and other people. In this video, I'm going to show you my new stock up haul. They are mainly canning supplies and beans. I'll start over here. So in another haul, I showed these mason jars and some stuff for canning. I also will do a separate video for this, but it's The Complete Guide to Home Canning.
It was recommended by an awesome YouTube channel. And I can't remember it right now, so I'm just going to put it in the description box below. So I've basically printed this out from the web and filed it the way I usually organize a binder. A few weeks ago, I had mentioned that I couldn't find any mason jars and someone in Northern Arizona said that they had a whole stock in their Walmart. So I ran to Walmart and sure enough, there were eight of these 32 ounces or quart jars from Walmart. So I got four. I really wanted to get all eight, but I left four, got four.
And I've been back twice, and they're still wiped out. So I was lucky to get those. So, if you see mason jars, grab them. Also, I was very lucky that there were two of these Presto 16-quart pressure canners. And I have no idea how to pressure can, but I found that channel and she said to get this Complete Guide to Home Canning. I'm going to be following her. So maybe I'll be doing some canning videos in the future.
This was $78. And I was about to buy it two days prior on Tractor Supply Company, because someone had mentioned it there, it was $99 there plus shipping. So I was very lucky to see this at Walmart. I also thank you guys for all your advice about the Food Saver jars. This was actually sent from Amazon. So I went ahead and I bought it. And it took a couple of weeks for them to send this out, but it arrived. I still have one from the Food Saver website to arrive. This doesn't have the the hose so that one's supposed to have the hose. So I'm just going to keep waiting for that. So it says pending. So who knows. And I got this pectin. This was also from Walmart. It's the collapsible funnel from this brand, which I've seen there. And then I have this silicone canning rack. So see that. And then some citric acid. Okay. And of course in the other haul I showed you, I have this. What's it called? The bubble remover and then this jar lifter and some more mason jars, but that was in another haul.
Okay. Since I have expanded my prepper pantry, and I've now expanded it to more than a month. So I had to move the blankets that were in that closet cause it's in a bedroom closet. So I got these, you know, these large vacuum bags to put the blankets and pillows that are there. And you suction it out, out the air with a vacuum. And I stuck it under our bed because I'd rather have my prepper pantry in the closet and blankets under the bed versus food under the beds. But it's up to you if that's the space that you have, make good use of under the bed storage.
And then again more mason jars. And I finally got a Water Bob. This has been in my wishlist, honestly, I'll let you know for about three years, and I never got it, but now I finally got it. And it was out of stock for a while. So once it was in-stock, I grabbed it and through Amazon. And what you do is you just put it on your wishlist. And then I go through my wishlist every couple of days to see what's in stock.
I also got these small personal water filters. They're like the Life Straw. They are sold as a set of four. This was a better price than other ones that I've seen. And I'll show that whenever I show my bug out bag. But my bug out bag was incomplete. I needed these. I finally got them. And then let's move over here. Someone had asked why do you get both meat and beans? Obviously beans are probably more nutritious. Not, probably they are, but I guess it's for variety. If that answers your question. We do eat meat, and we do eat beans. So why not get both? So I got a bunch of corned beef.
The Great Value brand, which is Walmart, because that's much cheaper. Then I got this one that I don't even know how to say that Hereford brand. So I'm good with the corned beef for a three-months supply. And then I'm good with the deviled ham for probably a two-month supply. So I do plan to get more of those ketchup. We probably go through one of these ketchup every three weeks. So I need more of those. And then someone, I don't, I can't remember which channel, but one of those fabulous channels said to get the pasta sauce, not in the cans, but in these jars because they can be used as mason jars. And I just thought genius. So I started getting these, I only got two because I stocked up on a bunch of tomato sauce already.
So just getting two, and we'll use that for more mason jars. See it's like that one. Okay. And then over here, I got some beans, beans and more beans. As you can tell from the brand, it's a Great Value. That's Walmart. I got here. These are two, four-pound bags of pinto beans. And since now I have mason jars and the sealer. Once I get the hose, I will be selling these for long-term food storage. So right now my prepper pantry is zero to one year. And then one year to five years, mid-term storage, and then five years plus, long-term storage. So I've also been doing some long-term storage.
I'll show that in another video. Here, I have black beans. So, four two-pound bags, so eight pounds. Eight pounds, black beans. We love black beans. We always eat black beans. So that's good. We always eat red kidney beans. They didn't have many of these. So what I've been trying to do is I count how many are on the shelf. And I try to leave some. I would have liked to get more of these or bigger bags, but this is what they had. And then split peas and green split peas. Good for soups. And also four one-pound bags. Lentils, four one-pound bags. I had gotten lentils in my other stock-up haul, but I wanted to add more because in the comments you've been giving lots of me say a handful of recipes or things to do with lentils. And I got inspired to do more cooking with lentils.
And then here, chickpeas. So there were not too many bags of these. So I only got two. I do want to go back and get more of these. By the way, I'm particular with the mason jars. But I guess when it gets to the point where there are no mason jars, I'd probably get whatever. I prefer the quart-size jars and then the pint and half-pint jars and wide mouth. And I like Kerr because of the fact that they don't have a lot of etching on the side of the bottles. You know, Ball has that, all that fancy stuff everywhere, and then the lines. So I just like Kerr because it has just the name here. And then all the other three sides are just blank. [Music]. I hope you enjoyed this stock up haul of canning supplies and more beans. Let me know in the comments below what you've added to your stock uphaul, whether it's more long-term food storage or even tools to help you start your long-term food storage, like a canner or mason jars, vacuum sealer, dehydrator.
I'd love to know. And I'll see you in the next one. Is the clutter in your home leaving you exhausted? I can help you stop living in chaos. Go to my website and schedule a free 20-minute virtual home organizing assessment. simplycherie.com.
The absolute best place for food presentation is the website: National Center For Home Food Preservation. There you will find the latest information on food preservation.
Heads up! Canning jars and lids shortage and reports of price gouging. Is it getting harder to find jars, lids, and other canning supplies where you live? If so, you may not be alone. Reports of shortages and even price gouging are coming in from all over...
Reports of canning jars selling for $15 a case. Shortages being reported at brick and mortar stores like Tractor Supply and Wal-Mart as well as online outlets.
It's possible that the factories that supply raw materials like aluminum are closed/closing or having difficulty finding workers...
I’m in Alabama and there are no jars or lids to be found. When things get “normal” again, I will be buying up a few years supply of canning lids. God Bless Everyone!!
First toilet paper then Lysol now canning jars along with freezers and refrigerators. It’s only just begun ...
Ball is still making jars and lids, but they had an estimate of how many they need every year, and this year, suddenly, everyone is canning. People who have never canned before are canning. This very same thing happened in the 1970's during the recession, and Ball's corporate leaders failed to predict the amount they would need. It actually went to congress, you can Google it . So, it won't be forever, just stock up when you CAN. (no pun intended) wink.
Some areas of the country seem to be having shortages while other areas have canning supplies in normal quantities. What's going on?
Making candied jalapenos is fairly easy and well worth your time. These candied jalapenos are the perfect combination of sweet and spicy, AKA cowboy candy, and they are frankly an excellent complement to anything barbecue. If you can smoke it, it will taste better if you serve it with candied jalapenos.
Something most of us are well aware of with jalapenos is that they are not all the same spice level. Usually, the grocery store ones are fairly mild, while the ones that you raise at home in your backyard are a lot spicier. I say that little kiss of spice is a perfect complement to the sweetness in these candied jalapenos.
This recipe simply takes twenty-five minutes: five minutes of prep and 20 minutes of cooking time. This makes about 16 servings. But honestly, these things are so addicting you'll still never have enough. We start with 10 to 12 fresh jalapenos, a cup and a half of liquid, a cup of lily-white sugar, half a cup of vinegar, a teaspoon of salt, and a teaspoon of celery seeds. The first thing that we're going to do is slice all of our jalapenos. Were only doing resounds so take off the stem and then do fairly thin slivers all the way down.
So a lot of people are sensitive to the oils in jalapenos which make their hands itch or burn. If you're one of those people, I recommend picking up some latex or nitrile gloves. If you are brave and you want to go gloveless just make sure you wash your hands really well after you processed all of these jalapenos because you don't want any of that spicy seasoning liquor in your eyes or up your snout. Trust me because I have done and it is pain. Jalapenos are sliced now the rest of the ingredients are ready to be placed in a medium saucepan.
Combine your sugar, your vinegar, your celery seeds, your salt, and the peppers. Then we're going to put the pan on the stove, over high heat, give it a whisk and we want to bring these up to a good boil. the heat down to medium-low. Let simmer for about 15 to 20 minutes. After 15 minutes of simmering, your jalapenos will darken in color and the ends will start to curl in and pucker a little. That's how you know they're ready to turn off the heat, let them cool a little on the stove and then transfer them to a glass jar. Use one either with a snap-on lid or a screw-on lid. Once you give the jalapenos over, you want to pour in the liquid, because this stuff is liquid gold. You can use it to supplement flavor and your barbecue sauces. You can glaze it on your ribs.
It's a little bit sweet, a little bit spicy, it's good for everything, so don't throw out the pickled jalapeno liquid. You can eat these right now, but I actually recommend leaving them in the fridge. Those jalapenos will reabsorb that sugary, acidic brine, and all the flavors will have time to marinade. The jalapenos will plump back up, and absorbed a great deal of that sugary, brine and they're going to be so so good on all things barbecue. Enjoy your own batch cowboy candy soon.
hello, friends, today we're going to can some salsa and what you'll need for this recipe is a ton of tomatoes now all of these tomatoes are from our garden and they're all different kinds so we're just going to use a variety and I'll tell you measurements later on but of course you'll need your Tomatoes some real lime juice. You will also need salt, pepper, some alum, and some garlic. We chose the canned garlic but you can use fresh jalapenos or some Mexican bell peppers that are really really hot. Today we are just using some really spicy onions and cilantro and most of this is out of our garden We're really excited about doing this today!
Get started by chopping the tomatoes - this is a half recipe so check the full recipe ingredient requirements below.
16 cups chopped tomatoes
1 bunch of cilantro
7 jalapeños
4-5 chopped onions
2 1/4 lime juice or vinegar
1/2 cup of sugar-optional
1/3 cup of salt - or to taste
2 tablespoons garlic
2 teaspoons black pepper
1 teaspoon of alum
Mix thoroughly and boil 1 hour. Put in hot jars. Enjoy with friends and family.
