Pressure Canning Pork

hi everybody its Lisa from sentence days today I'm canning a pork butt yes you heard that right pork butt do you remember I got it from the Sam's Club Hall we're going to get that canned up in jars so that we can enjoy pulled pork any day all winter long are you ready let's go okay so I got this nice big pork butt it would sell 11 pounds and it was 18 dollars and 60 cents so as a dollar 68 a pound at sam's club remember the hall this is gonna make some insanely good pulled pork and there's like no work to it none all you have to do is cut it up stick in a jar pressure can it life is yours let's get going okay so first we're gonna get this wrapper off of here might switch to cutting boards if you didn't notice because this can get kind of be a juicy job and this cutting board will catch all that let's hope we don't splatter any on the camera okay I love pork butt and these are just really pretty I tell you what I wasn't real sure about the meats at Sam's Club even though I've heard a lot of people say oh no they're great they're great um I just wasn't real sure but now that I'm pulling this out this is gorgeous beautiful marbled this is gonna can up gorgeous little bone right here but oh okay stop playing if you meet Lisa yes okay so now we're just going to carve into this there's no science at least not in my kitchen there's no science to this we are just going to oh yes we're gonna cut this up in pieces and we're going to fill jars now we love pulled pork and pulled pork most people around here around these parts anyway do a barbecue pulled pork so we like a barbecue we get where it's got different seasonings in it I love pork shredded pork pot pie yeah just there's so many different uses so I'm now gonna trim these or anything I'm gonna leave that to the pressure canner unless it's hard but um I'm just going to cut it into pieces like this and I'm going to fill the jars I don't add any other spices or seasonings but that doesn't mean you can't okay if you want you can add a little a little a little Cajun seasoning oh that would probably do it real nice anything guys anything you want but be really careful when you're doing this because your fingers get slippery and the knife slips the knife could slip um but don't don't put this in the jars with barbecue sauce okay and this is why I say this because this is gonna can of beautifully that fats gonna melt and separate this is going to come out of the jar already shredded I mean you can basically just pull it out and then and the rinse the fat off and it's already shredded it's just fantastic but if you add the barbecue sauce the barbecue sauce almost every barbecue sauce recipe you find will have sugar in it and when you pressure can that for 90 minutes okay then it will it'll start to caramelize and it could burn and you could get a scorched taste and it's not it's not real good and it could waste a whole lot of meat and a whole lot of money so add the barbecue sauce afterwards it's not a big step you can empty the jar into a pot empty the barbecue sauce into that stir it up as you're heating it up and you are rock solid ready to go so I'm gonna get this cut up and we'll be back now some people will say why do you leave that fat on there because it'll take up space in the jar okay because that's where the flavor is even when you're canning it that's where the flavor is okay so you want to try to make sure that you don't have one jar that has a lot more fat than the others but leave the fat that is where the flavor is [Music] [Music] okay so the rest of this I'm going to I'm not gonna wrestle I'm looking to put it in a pot and boil it up and make some really incredible bone broth and then all that meat will just come right off there there's not too terribly much left there's a lot of sinew in there that is that is challenging to get around not that I'm not gonna try this little piece and I don't feel like taking off a finger or anything because that would not make a good video right right but this will go in a pot it'll make some really awesome broth with it and then we'll be right back so when you're raw packing me you want to make sure that you are really really pushing it down in there okay but still managing to leave an inch headspace better to have less in the jar than to go over that inch headspace because then it will siphon while you're cooking it which means the juice comes out and then that gets between this the lid and the rim and that is not the desired effect okay failure and that causes waste that is no fun nobody likes working hard for that money to go get that food to then waste it mmm honestly it's just in my opinion you know for what it's worth disrespecting the animal okay so now some of these two of these jars are the Magna Hector's I'm going to try those because there are a couple times when a place just not enough oh okay so we're gonna get these all jarred up when you get everything in the jar you're gonna take some vinegar and a paper towel or washcloth whatever and you're going to wipe the rim okay you're gonna make sure that whole rim is super clean I told you up here make sure that whole room is completely cleaned off there's no debris and there's no grease because it's is pig guys it's greasy so you want to make sure none of that is there okay and you want to do that with every single jar before you put your your lid on then you're going to put your lid on you're gonna make the Rings finger tight you're gonna put them in the water make sure your jars are in the same temperature as your water these are raw packs so my water in my pot is cold because the jars are cold I can tell you they're cold cuz my fingers is turning blue this stuff so cold you don't want to put hot jars of cold water or cold jars in hot water it will shatter it will be ugly it will be moist we don't waste food okay okay so I'm gonna get these cleaned up I'm gonna get them in the jar and get them started I mean I'm gonna get them in the in the pot get them started I need more counter space I had to do two there were small mouths but that's okay I really close attention make sure you're getting those really clean especially when you're dealing with park because pork is fatty and we just setup vinegar is just the best never been a big fan of the smell of vinegar but when I'm canning it's a good thing this is also a great time to check the integrity of the rims of your jars because sometimes you can't always eyeball it it actually requires you to touch them and make sure that there's no chips or cracks that everything is great and you have a great surface for the lid to it here itself - okay differing opinions I'm certainly there's a whole bunch of them out there but when your pressure canning it is my opinion that I don't need to heat the lids okay because it's going to be in the pressure canner for 75 minutes so I think it's gonna have enough heat as is the case I'm always short a couple it's so let me go get those other lids okay remember we're gonna put it on finger tight crank them on I have to put the rack in the bottom mmm okay so remember you're going to put these on finger tight so you're not going to crank them on okay because then that's too much pressure and that's not good either okay so we're gonna turn that up we are going to bring that up in temp until there's a steady stream of steam coming out of the back there then we are going to put the weight on we're going to let that run for 10 minutes the stays chima steam and we let that run for 10 minutes and then we are going to put the weight on we're going to bring that up to 10 pounds of pressure for 75 minutes and we'll be back when they are coming out of the pressure canner and you can see all that juicy goodness okay so here is the pork butt just out of the canner see it's it's a bubble in there and look at all that juice all that is juice and fat from the meat itself oh god that just so excited so all of those I'm waiting to hear the final pops I'll know in the morning how they all did but I think they're gonna do wonderful for comparison I wanted to show you a jar that Ike and in July this is right fresh out of my pantry okay and it's got a little bit of the liquid the fats solidified but when I open that because I've opened a lot of them lately when I open that I'll pull it right out I'll put it right into a pan and it'll heat up the fat or you could actually put in a strainer if you wanted and just rinse it off and then do what you want with it add whatever you want to it use it however you like and that's how I like to can I like the versatility so I hope that you will try canning some really good pork but find a sale give it a shot see what you can do if you like what we do here please be sure to hit that like subscribe and share check us out on Instagram and Facebook and if you are interested please check out the links below until next time please remember be safe [Music]

Channel: Suttons Daze

Views: 10,673

Rating: 4.980464 out of 5

Keywords: pantry food, food storage, food prepping, Canning (Product Category), Home Canning, Pork (Food), Food (TV Genre), Cooking, Recipe, canning pork, food, recipes, home canning, ball canning book, self reliant, Kitchen, Chicken, Bbq, Meat, Barbecue (Cuisine), Dinner, Eating, recipe, tutorial, how to, canning pulled pork, canning meat, suttonsdaze

Id: wFJkZy2SSXM

Length: 12min 53sec (773 seconds)

Published: Fri Oct 20 2017