Canned Pork Loin 

I agree with you on that cutting little tiny chunks. I'm like: "really, do you have that much time on your hands to play with the food." :)

I am just starting to can meat. Did some ground beef first and wanted to try pork.Your video was so helpful and straightforward. I'm in a similar stage of life with just the two of us for most meals. Love your advice! Thanks!

Hey, Neighbor. Baker City, Oregon here. Thanks for the video I am going to try canning pork loin tonight. My first time with pressure canning.

Loved your show! I love to can and have just gotten more chicken, and pork to can this week! Thank you.

As most of my food prepping leans towards Mexican food then I canned pork with the thought of using in a posole dish, add red chile sauce for chile colorado than can be used in tamales. Well, I opened up a jar, drained it then deep fried it and it was like eating fresh carnitas that we use for tacos or tortas. So now going to add more pork to my chicken (taquitos) and beef (birria tacos) canning. I do use these meats for other purposes..beef stew, chicken salad etc… too. Yes, it is hard to scale down my cooking to just 3 of us too!😊

I use an old ice cream pale and line it with those plastic "Walmart bags" for my garbage pale. works wonderfully. I've been using the same bucket for the last 10 years AT LEAST!

Not to mention, Canning it yourself you know what goes in it and when you get it on sale you're getting yesterday's Prices.

Thank you for showing us how you can pork.

I really like that trash bag idea. I'll be doing that for sure.

I live just outside of Boise, at Wilderness Ranch.....loved your video.....if you ever have classes, count me in! I've been canning the last year and having a ball......this video on pork loin was GREAT! Just bought some on special at Fred Meyer, buy1 get 1 free....going to follow your directions....to a tee...thanks

I actually like your lengthwise cut. I am going to remember that tip. Tks

I am a stay-at-home person but I am in a wheelchair and I want to have a garden this year that I can participate in from the chair.. Most of my life my dad and I had a huge garden in their yard and it's in my blood. I have decided to get great big long totes that are industrial and put them up on around the edges of my deck so that I can wheel out and do some work and like and my care giver can help me enter little four-year-old boy . He calls me nanny and he loves to help me yesterday we made baked beans and he stirred and tasted and added ingredients And he said they came out delicious and they did so we call them Kevin's beans ! :) Please excuse any typographical errors type of graphical errors because this phone's voice typing is it's not so good and it's a very expensive new phone to me it's new anyway. It it will double words and put words in that I didn't say but I'm sure you can understand it just by reading it.. I went back in And proofread a bit but I'm not feeling feeling well today and I don't want to do the rest.

I have not had good luck with the texture of loin, I usually do shoulder and trim it!

I learned from another canning video that you can buy nail polish remover pumps that have a flip top and you can keep your vinegar in there so you don’t have to keep pouring it out. It has been a game changer for me and is very cheap on Amazon for a 2 bottle set! Btw very informative and easy to follow video!

I really enjoyed this video. I am going to try this when I get to my Costco. Thank you

I know that I'm late to the party, but, pork, as you probably already know, is now considered "white meat" due to the way that most hogs for commercial use are raised (for lean meat and not fat). And this is also why it's difficult to find thick fat back now days. The darker meat on the loin comes from the front of the hog and is a continuation of the meat of the shoulder. It will actually be a little more tender, flavorful and juicier that the white part.

I agree pint jars 1 pd meat is about right!!!!

Thank you for all the ideas of how to use canned pork loin. I've wondered if it would be too dry.

Just started canning 3 weeks ago and by the grace of God, everything has turned out great. We have an acre of corn with a long pea patch in the middle. I love it

Above all...be kind!

Doing one operation at a time also saves time.

I cut my sirloin chunks like that, the long way.

I usually sear the outside of the pork first, then cool before packing. Be careful not to BURN, though, as I find any flavors that are in the meat, intensify during the canning process. Burnt flavor, I can do without…

Great info Thank you

I get watching the stirring thing

Do you know that your pantry door has a face in it? Like a guy smiling with a hat on. 😂

If you look inside that pork loin there is no fat. Fat is also a provider of tenderness.

Thank you

I would leave the fat on the meat because pork is work is so lean that if you don't you don't get all the full flavor.

Make tamale pork in chilli sauce and can it. Then all we have to do is make masa and finish tamales. First batch of tamale meat was missing something but fixable.

Drives me crazy to watch folks with the knife skills of a toddler.

I recently bought a pressure canner. I'm kinda nervous about using it.

I find that my pork loin gets so tough when I cook it. How did your loin turn out?

We recently canned pork loin & one of the jars has what looks like carbon on the inside like something burnt - the jar was fully sealed with no flaws - it is one day out of the canner. I opened it and the meat smells normal. Have you ever experienced something similar?

I want to get a quarter cup. I have an upright freezer that Isn't huge but I should be able to put that beef in there. How big is your freezer for half a cow?? Also where did you get that black basket wrap get rack that's sitting on the counter with food in it??

Canned meats are expensive and hard to find in places. Canning my own has no nasty preservative

Why didnt you wipe the jar lip with white vinegar?

I wonder how bbq sauce would taste in it?

No sound

Save fat and make your own lard

Your first eight minutes were a waste of time. I'm looking forward to learning something in the rest of the video.

Well i did my best to watch your video. past all of the whining about how little time you have, through your "instructional knife work" but when it gets to someone that knows NOTHING about what they are talking about but still insists on spreading misinformation, I have to bow out. NO, not everything you said is wrong or misinformation at all. sad thing is I never ever made it to the part of your video that pertained to the "canning". which is actually why i selected this video to watch in the first place. oh well. you sure don't need me to watch anything you post. no big deal