I had one pan of smoked pork left from the underground pig cook, so I decided to can it.
This is a mixture of meat from the butt, ribs, loin, etc..
I heated a bbq sauce/vinegar carolina sauce mixture and added red pepper flakes for a kick...
Filled my hot sterilized quart jars with the smoked pork then filled the jars with the hot sauce....running a knife around the edge to remove any air bubbles.
I keep my lids hot...
Wipe the jar rims and place a hot lid on top...
ready to can in the pressure canner....
(follow the instructions on your canner)
After pressure canning for 90 minutes, the jars of BBQ'd pork are ready for the shelf. :)
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4 comments:
Oh YUM! Can I come over for supper? LOL.
Looks like a good way to use up that left over pork. I know that someday when I am more setup for it, and not so busy with other things, I will be doing some experimenting with all this canning stuff. Looks interesting to me.
Thanks Amy, It's kind of tasty! Come on over. lol :)
Mark, I think you will like it! The canning part I mean. :)
If you are able to grow more tomatoes next year and a few other things, you'll never have to go to town. (well not really) but it sure is nice having this stuff on hand.
Thanks Mark! :)
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