How to Can Pork Chops at Home – A Step-by-Step Guide

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Today I’m going to show you how to make delicious canning pork. It’s simple and super quick to make.

The canned pork tastes heavenly on a bread or a bun. On the other hand, you can cook with it or chop it up and eat it as a cheese steak.

I cook the pork in its own juices in this recipe. After the jars have cooled, the meat is no longer completely covered with its own juices. If that bothers you, you can add in aspic broth after filling the jars. You can also find this step in my recipe.

Here you can find the complete canning pork recipe as a video or to read through.

Canning pork chops at home is an excellent way to save money while stocking your pantry with a nutritious, versatile protein. With the price of meat continuing to rise, preserving pork by canning allows you to buy in bulk when prices are lower. Home canned pork chops can also provide convenience, customization, and peace of mind knowing you have a protein source available if stores run low.

While it may seem daunting at first, canning pork chops is a straightforward process that anyone can master with proper instructions. This comprehensive guide will walk through everything you need to know to safely can delicious pork chops to enjoy for up to a year after processing.

Overview of Equipment Needed

Canning requires some specialized equipment to safely process pork chops in a pressure canner. Here is the list of canning supplies you will need:

  • Pressure canner with rack – A tested model like Presto is recommended. Must be able to reach 11-15 PSI.

  • Jar lifter – Essential for safely moving hot jars in and out of canner.

  • Lid lifter – Needed to remove lids when processing complete.

  • Mason jars – Regular or wide-mouth both work, Make sure they are free from cracks or defects,

  • Lids and rings – New lids ensure a proper seal; rings can be reused as long as they are in good condition

  • Bubble removal tool – A plastic utensil or chopstick to release trapped air from filled jars.

  • Clean towels – For lining canner, covering jars after removing from canner, and wiping rims.

  • Kitchen tools – Knife, cutting board, spoon, and spatula for prepping pork.

Selecting and Preparing the Pork

One key to delicious canned pork chops is choosing the right cut of meat. Opt for 1-inch thick bone-in or boneless chops; avoid ribs or other bony cuts. Figure 1 pound of chops per quart jar or 1/2 pound per pint jar.

Trim off any excess surface fat, leaving about 1/4 inch fat to prevent drying out. Cut the chops into 1/2 to 1-inch cubes. This uniform size allows the pork pieces to fill the jars evenly.

Season the raw pork lightly with salt, pepper, garlic powder, paprika, oregano, or other spices as desired. Fresh onions, garlic, or peppers can also be added for flavor.

Packing the Jars

Before packing, inspect the jars for any nicks or cracks and ensure they are clean. Place the seasoned pork pieces into the warm jars, pressing down gently to remove air pockets. Leave 1-inch of headspace at the top of pints; 1 1/4-inch for quarts.

For flavor, you can add broth, tomato juice, or apple juice, leaving the proper headspace. Wipe jar rims thoroughly before placing lids and rings. Screw bands on just fingertip tight.

Processing in the Pressure Canner

With jars filled and sealed, set them on the canner rack, allowing space for heat circulation. Add 2-3 inches of warm water to the canner.

Secure the lid, allowing a steady stream of steam to vent for 10 minutes before closing the valve or adding the weighted gauge. Follow manufacturer instructions to achieve the required pressure of 11 PSI for pints or 15 PSI for quarts.

Process pint jars for 90 minutes; quarts for 105 minutes at pressure. When time is complete, turn off heat and allow canner to fully depressurize on its own.

Cooling and Storing

Once jars are removed from the canner, avoid drafts and place them on a towel-lined counter. Let jars sit undisturbed for 12-24 hours to fully seal and cool.

Check all lids to ensure a proper seal was achieved. Wipe any food residue from the rims and sides of the jars before labeling with contents and date. Store in a cool, dark place for up to a year.

Tips for Delicious Pork Chops

  • Brown chops in a skillet before canning for extra flavor.

  • Mix and match packing liquids like broth, tomato, apple, or pineapple juice.

  • Add a bit of vinegar or lemon juice to brighten the pork’s flavor.

  • Use wide-mouth jars and pack chops diagonally for easier removal.

  • Chill jars after opening overnight to allow fat to solidify for removal.

  • Add herbs, garlic, or onions on top of chops before sealing for infused flavor.

Enjoying Your Canned Pork

Home canned pork chops make meal prep a breeze. Here are just a few ways to enjoy this versatile canned protein:

  • Combine with gravy and serve over mashed potatoes

  • Dice and add to casseroles, soups, chilis, and pasta dishes

  • Fry crispy in a skillet for breakfast tacos or carnitas

  • Shred or chop for barbecue pulled pork sandwiches

  • Sauté with veggies like peppers, beans, and onions for a quick one-skillet dinner

With a pressure canner, you can easily build a stockpile of budget-friendly canned pork. Follow proper canning procedures for safely preserving chops that stay shelf-stable for up to a year.

how to can pork chops

Canning pork – What do you need to make it?

how to can pork chops

Meat for 1 kg

  • 50% pork belly (500 g)
  • 50% pork shoulder (500 g)

You can change the cuts to suit your tastes (fat/lean ratio) and use, for example, only 1000 g of pork butt.

Ingredients base:

Spice variant #1:

  • 4 g marjoram
  • 1 g mace
  • 1 g allspice
  • 0.5 g ginger powder

Spice variant #2:

  • 4 g fennel seeds
  • 3 g paprika
  • 3 g sugar
  • 2 g coriander
  • 1.5 g oregano
  • 0.5 g nutmeg
  • 25 g dry white wine

Spice variant #3:

  • 1,5 g thyme
  • 1 g rosemary
  • 1 g allspice
  • 1 g mace
  • 0.75 g juniper berry
  • 0.5 g clove
  • 0.5 g bay leaf

Optional aspic broth for infusion:

  • 300ml water
  • 3.5 g Salt
  • 2.5 g Cure #1
  • Bloom 240 aspic powder (30–40g/1liter), depending on how strong you want it to be.

The equipment to make canned pork

Jars

You need jars to preserve your pork. I mostly use the Weck company here.

3 Quick & Easy Pantry Preps | Pork Loin Pressure Canning

FAQ

Can pork chops be canned?

Canning is a very simple and straightforward way to preserve meat for a long time without the need for a refrigerator or a freezer. Canned pork can keep for up to 2-3 years or even longer in a cool, dark place.

Can you raw pack pork for canning?

Fill jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid. Wipe jar rims, adjust lids and process in pressure canner.

Can you can pork in a water bath?

Yes, in the “old days” people did can meat in a boiling water bath for 3 hours, but this was NEVER SAFE and people always risked food poisoning by doing this. You must use a pressure canner to home can meat. Meat may be canned in quarts, pints, or half-pint jars.

How do you preserve pork chops?

Freezing: Freezing keeps food safe almost indefinitely. The following recommended USDA storage times are for quality of frozen pork. The freezer storage time for uncooked whole pieces of pork, such as roasts, steaks and chops, is four to 12 months.

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