Canning Pork Taco Meat, Easy & Beginner Canning
Canning Pork Taco Meat is Quick, Easy and a Great Beginner process. Pressure Canning meats will help save you time and money on your dinner meal prep activities.
Let’s Jump In!
We used an 8.5 pound pork loin that was on super sale for $2/pound at Sam’s Club. Each pint jar will hold one pound of cut pork loin. This is the perfect size for a single dinner for the husband and I. This makes our dinner-meat costs just $2/meal, plus a little prep time and electricity, with an electric pressure canner.
Ingredients
- Taco Seasoning Mix
- 8 lbs. Pork Loin
- 8 pint size Wide mouth Canning Jars
- 8 wide mouth Canning Lids & Rings
- Pressure Canner – my go to is this Electric Canner
- 4 pints of Water
Step-by-Step Guide to Canning Pork Tacos
Chop the Pork Loin into chunks that will fit into your Pint Canning Jars. I cut mine roughly 1.5″-2″ pieces.
Using our Taco Seasoning, generously season the pork cubes with roughly 2 TB per pound of meat. Mix well to coat all sides of the chopped pork cubes.
Fill pint size jars with roughly 1 lbs. of seasoned pork, while leaving a 1″ headspace. This a Raw Pack method of canning, which means that the meat is not pre-cooked, but will cook thoroughly during the Pressure Canning process.
Add enough water to fill half of the jar, roughly 1/2 cup. Leaving enough room in the jars for the pork juices to combine with water and not overfill during pressure canning.
De-Bubbling & Siphoning
De-Bubble using a utensil along the inside edges of the jars. This helps water get to the bottom of the jar while allowing air bubbles to escape. If you forget to De-bubble the air trapped will try to escape during the pressure canning process and with it liquid.
This is considered siphoning leaving the jars with less liquid then starting the canning process.
Wipe the rims of the jars using a wet towel. This ensures that there is not any spices settling or pork residue on the rim that might deter a solid seal throughout the canning process.
Water vs. Vinegar
I prefer to use Water for this method but others, who like to can use vinegar. There is a theory that vinegar is better, to break down the oils/fat. Another theory suggests that it may break down the seals on the lids faster. If you are a rebel canner that re-uses your lids, consider this aspect and use water.
While we are on the Water vs. Vinegar topic lets quickly chat about adding vinegar to the canning water. Manny Canners recommend adding a splash of vinegar to the water in the base of the canner to help eliminate hard water residue. I have noticed pock marks in my canners and would rather wash my jars after canning then ruin the canners.
Secure your ForJar lids and rings onto each cleaned jar. If you are looking for a solid canning lid and enjoy discounts click this link to get 10% off your entire purchase at ForJars.
Canning Pork Tacos: this is the before picture, prior to pressure canning.
We will take these jars and put them in a pressure canner for 75 min, (pint jar meat times).
I am using my Nesco Electric Pressure Canner, but use whatever pressure canner that you are comfortable with.
Allow the pressure canner to cool down to room temp. & pressure naturally, after the 75 min pressure canning time. This will take about an hour with a Nesco Electric Canner and a bit less time with a stovetop pressure canner.
Place the jars on a towel to rest on the counter/table, and let completely cool, This takes around 8-12 hours, and up to 24 hours. This is critical, as the seals might not be fully secured and will complete that final seal during the resting phase.
Remove Rings, Clean the jars, label and store for future Pork Taco Dinners.
Congratulations on Canning Pork Tacos, lets do Beef Tacos next!
Canning Pork Taco Meat
Canning Pork Taco Meat is Quick, Easy and a Great Beginner process. Pressure Canning meats will help save you time and money on your dinner meal prep activities.
Ingredients
- Taco Seasoning Mix
- 8 pound Pork Loin
- 8 pint size Wide mouth Canning Jars
- 8 wide mouth Canning Lids & Rings
- Pressure Canner - my go to is this Electric Canner
- 4 pints of Water
Instructions
- Chop Pork Loin into cubes that will easily fit into the pint jars. I chopped mine in 1.5-2" bites.
- Using the Taco Seasoning, coat the raw meat with roughly 2 TB of seasoning per pound of meat.
- Stuff seasoned pork loins raw into clean pint size canning jars.
- Add enough water to fill the jars halfway. This leaves room for the pork to release juices during pressure canning and not over filling the jars.
- De-bubble the jars to get out as many air bubbles at the bottom and between meat chunks.
- Wipe the rims of the jars with a wet paper towel to ensure there isn't any spices or meat juices.
- Add your ForJars lids and rings.
- Pressure Can for 75 minutes.
Shop this Post
