Canning Pork

Instructions

1. Prepare your pressure canner according to the manufacturer's instructions.

2. In a large bowl, season the pork cubes with salt and pepper. Toss to ensure even coating.

3. Heat a large skillet over medium-high heat and brown the pork in batches until golden brown on all sides.

4. Once all the pork cubes are browned, transfer them to a plate and set aside.

5. In the same skillet, add the minced garlic, chopped onion, thyme, paprika, and bay leaf. Sauté until the onions are translucent and fragrant.

6. Return the browned pork to the skillet and add the chicken or beef broth. Stir to combine all the ingredients.

7. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 15-20 minutes, allowing the flavors to meld together.

8. While the pork mixture is simmering, prepare your canning jars by washing them thoroughly with hot, soapy water and sterilizing them.

9. Carefully ladle the hot pork mixture into the prepared canning jars, leaving about 1-inch of headspace at the top.

10. Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Place the lids on the jars and screw on the bands until fingertip tight.

11. Process the jars in the pressure canner according to the recommended time and pressure for your altitude. Follow the guidelines provided with your canner.

12. Once the processing time is complete, carefully remove the jars from the canner and place them on a towel-lined countertop to cool.

13. Allow the jars to cool undisturbed for 12-24 hours. Check the seals by pressing on the center of the lids; they should not flex or move.

14. Store the sealed jars in a cool, dark place for up to one year. Once opened, refrigerate any leftover pork and use it within a few days.