Today we will be pressure canning lightly seasoned pork loin using the par boil method of canning. Though the pork loin is a lean cut of pork, par boiling helps to remove any excess fat from the meat, which causes the snowy debris in the jars when canning meat. Pressure canning is required when canning any type of meat, and Tina will cover the canning time and canning pressure required for the size Ball / Mason jar you are using. This is an instructional Canning 101 type video, however, you should always follow approved canning methods. Please note that this is also not a " how to " video, and more of a "how we do" video. Seasoned pork requires the following seasonings: Salt, Garlic Powder, Onion Powder, and Black Pepper. We hope you enjoy this recipe for pork loin, making it shelf stable for a year or more.

#Canning
#CanningRecipes
#PorkLoin