All three of them in the oven ready to start cooking.
I slow cooked them at 275 degrees for about 6 hours, the bigger one on the right had to be cooked another hour after I took the two smaller ones out of the oven.
After slow cooking for most of the day, I took them out and let them cool enough that I could work with them. One went in the refrigerator for us to make meals out of and the other two went in jars for canning.
I'm only showing one jar because I want you to get a close-up look at what it looks like. When we get ready to open one, I'll drain it, pull it apart with a fork and add our home-made BBQ sauce. You can make a quick and easy sandwich meal or add a couple of vegetables as sides and make a more traditional meal. Convenience in a jar!
I added 9 quarts of pulled pork to my pantry from the two Boston Butts.
(Please consult a reputable canning book for instructions on canning and preserving all foods.)
patsi
She looketh well to the ways of her household … Proverbs 31:27
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Patsy, the idea of canning pork meat for making pulled pork really appeals to me. I have yet to use my pressure canner for canning meat. I have some questions. First, do you have to boil the jars before you load the cooked meat into them for processing? Second, if you don't have bones to make bone broth, what liquid would you use in the jar for pork?
ReplyDeleteRhonda, Besides boiling the jars, another way to sterilize them is to place them in a pre-heated 225 degree oven on a flat pan and let them stay for @ least 10 minutes. Do not open the door during this time. Let me add this though, modern teaching says that you do not need to sterilize clean jars if they are going to be used in pressure canning. If I don't have broth to add to the jar, I just add non-chlorinated water. Hope this helps!
DeleteYou sure are getting the work done! Our adult children think my canned meats look gross but they sure eat it up when I serve it to them! We added to freezer stock this week since Lidl had ground chuck on sale for an incredible 1.29 a pound. We bought the 10 pound limit yesterday and half way cooked a grill full of burgers and froze them and put 3 meatloaves in the freezer. Those burgers in the freezer sure do help keep us out of the fast food joints! I also broke down and froze the spiral ham I had in the fridge. That ham broke down into at least 40 meals for the two of us.
ReplyDeleteLana, $1.29/lb for ground beef is almost unheard of!!! You did good! Yes ma'am burgers in the freezer make a quick hamburger and you can't beat the convenience! I need to do the same thing you did and add burgers and meatloaves to my freezer. You've been busy too, doesn't it feel good!!
DeleteGreat job! I will keep this in mind if I ever come across such a bargain price! I pressure can chicken breast chunks and browned ground beef, both plain and with picante and seasoning salt for tacos.
ReplyDeleteI keep a plastic container in the freezer for the broth and add to it each time I open a canned meat. To this I add pan drippings from all the fresh meats I cook. Along with all the bit and dabs of leftovers and I have an instant soup! Bits and Dabs are what I call the last spoonful of dinner veggies that no one had room for, diced up leftover baked potato, you get the idea. I also ‘rinse out’ the ketchup bottle, steak sauce, tomato sauce can with a couple of tablespoons of water and shake, then add to the ‘bits and dabs’ container. That helps to seal in the moisture in the solid pieces. Waste not, want not!
Lace, I save several of those things for soup but you mentioned some things I hadn't thought of to do! But now that I know, I'll start adding them to my freezer soup fixings!
DeleteI have wanted to try canning meat beside Chicken. Never thought about pulled pork. Thank you so much for sharing with us. Cindy Jane
ReplyDeleteYou are welcome Cindy!
DeletePatsy could you all us at what temperature and time and how you cooked the roasts in the oven before canning them? I never thought of dividing winter from summer/fall canning. What a good idea!! I have always dehydrated more in the winter than summer because our house is so humid and hot in the summer without the added humidity and heat from the release of it from the food. Canning in the winter will heat the home and the heart too!! Sarah
ReplyDeleteSarah, I'll add that info to the post. Our summers are really hot and humid too so I try to do as much canning as I can in the winter because like you said, it warms the home and the heart!
DeleteI bought Boston Butt, too! lol! It was such a great deal! My family isn't big on bbq, so I will be slow cooking some carnitas and then freezing the meat in dinner portions. I only bought two Butts, but should get four meals from them. I have tried canning carnitas before, but didn't care for how they came out.
ReplyDeleteI will be canning turkey tomorrow. I bought several when they were on sale around Thanksgiving time.
Jenn, canning turkey's are on my to-do list for next week!
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