The advantage to cooking in the oven to prepare the hot pack is that it allows more pork per jar. The pork has rendered out the fat, shrunk in size before placing in the jar. Raw pack has all the fat in the jar, but tastes/textures no differently than the hot pack. You can season the same. Just add the spices into the bowl and toss. Hot pack gets more pork In the jar, and less fat. Thanks for your clear instructions!
thank you! I just found you on FB and appreciated your safe canning posts. Ive had the next older Ball book and just bought this one- haven’t tried anything yet but had this recipe marked. All the meal in jar recipes are of interest to me- the curry chicken etc. Thank you!
I render the pork fat for other things and keep the fat in jars in the refrigerator. I can’t wait to make this recipe as I love a good seasoned pork. I wouldn’t use garlic as I’ve found that it makes some meats bitter. I put my meat upon a rack to keep the grease factor lower and that helps too
To spread the onions evenly and drain the fat, I'd take the meat off the tray and into a bowl, strain the onions and mix with pork chunks. Personally I'd chop the onion very small since I don't like the texture, but I like the flavor (or just onion powder instead).
