Pressure Canning Spicy Pork Chunks 

Thank you for your compliment. I appreciate that.

I commented myself on this same subject. I am 70, spent years canning but continue to learn from the science this lady has taught. Interesting that "facts" will change as we continue to explore the existing knowledge we already have!

I completely agree. I find “how it’s always been done” to be alarming words. ☺️

Sounds great! Jim

Thank you so much--your comments really mean a lot to us.

Thomas: Wow, thank you. We had not thought of it that way. We were offering a way for viewers to preserve, prepare, and sustain themselves/their families. Jim

You are so welcome. Thank you for your kind comments.

Thank you so much! And good for you for learning to can--it quite an exciting adventure.

Wow--thank you so much. We are 20+ years your senior and moved here just 9 years ago, so we are never too old to learn new tricks! Thanks for your kind words.

Our pleasure! So good to hear that. Keep up the triumphant work!

Just finishing 16 pints myself! Love you Pam and Jim!

I appreciate that! We are showing how to use the canned food more often now in our videos. Thanks for your comments.

How kind of you--thank you so much. I learn new things all the time as well. Isn't it fun!!!

It is fun learning new things. Thank you again, Jill Sifford @@RoseRedHomestead

Wonderful! Good for you!

Thank you for taking us along, beautiful scenery and yes, a great weather!!! On grocery list is 2 whole Boston butt! Plenty to try this recipe too. Thank you for liking flavor. God Bless

If you have the Ball Canning Blue Book, it's on page 297. "Spicy Pork Chunks." I love this recipe. Very versatile.

How was the heat level with that much red pepper flakes?

Great! And you are so welcome! We are happy that you are trying this recipe.

Thanks so much! We really appreciate that.

We agree.

Excellent! Glad the information helped. We do love our outings with our ATVs! One of these days we will be too old, so we like to play while we still can! LOL

That sounds fantastic! Thank you for sharing your process.

Daphne: You are so welcome! Jim

You are so welcome! Thank you so much for sharing your experience--that means a lot to us.

Same here..❤️ She’s the best on utube….

Thank you so much 🙂

@@RoseRedHomestead You should write a cook book me thinks... :)

It’s a great comfort to me to have a fabulous teacher. This channel is life enriching.

Janice: Great job! Jim

That sounds great!

You are so welcome! It is so nice to read your enthusiastic comment! Thank you.

@@RoseRedHomestead On Monday, I was so grateful to have some of this made (as you say “fast food” ) for an impromptu meal for our neighbors; one who had Covid and her husband had an emergency accident with a saw cutting his hand. I was able to quickly put together spicy pork tacos for their kids for dinner! You really are a SUPER woman...all that you know and teach!!! Thank you for literally improving my life by teaching these homemaking skills that are getting forgotten in my age group(43)!!!

@@janegolson237 This brought tears! I am so grateful you were able to put your preparation to good use in helping your neighbors.

Good for you! Pressure canning really takes preparedness to the next level. I knew Turleys in El Paso years ago. Family, maybe?

Glad to hear you are addicted! I am too!

You are so welcome! Thanks for watching.

You are so welcome! That is fantastic! Good for you.

It is good to have options! I like each process for different reasons, but tend to use raw pack more often because it is easier. However, this pork turned out fabulous, so they each have advantages.

You are so welcome!

Thank you. We love Bryce as well and are headed up again in October. Can't wait!

Excellent! Good for you.

Maria: Glad you like them! Jim

You are welcome. Yes, those sunsets at Bryce are amazing!

Hope you enjoy it. We really like it! Thanks for watching.

Glad you like them! We are trying to do that more often.

Thank you. It was a very fun trip.

LOL! You go, girl!

Kathleen: Thank you. Jim

Thank you!! 😊. Thanks for watching.

You are so welcome! Thank you for watching.

That is awesome! There are no jars to be found around here. While we were at Bryce Canyon we went to a small town nearby and found some blue canning jars--wide-mouth quarts. We bought all 8! I will feature them in an upcoming video. Glad you are trying this recipe. It really is good.

Thank you! Yes, Sunset Point provides spectacular views of Bryce. We can't ride our quads in the park, of course, but the forest trails nearby are so much fun to ride and do provide lovely views as well. We do plan to do more series, so thank you for suggesting that.

That is great to hear! Thanks for sharing. I am glad your family likes it!

Joseph: Thank you! Jim

Yes! Thank you!

Thank you so much!

Thank you. We videoed this last week and we had a great adventure! We are home now and the weather is turning, so we are glad to have a last getaway for the season. Thanks for watching.

Our pleasure! Thanks for watching.

That is a lovely compliment, but the camera might be fooling you. I always wear older washable shirts that often end up spattered--you just can't see that! Thanks for watching.

And no apron! I have to have an apron.

That is correct. Pressure canning raises the temperature to at least 240F degrees which kills botulism SPORES, and I have emphasized that in a number of videos. And I did not claim that simply boiling the food kills botulism in this video. If you listen carefully, you will note that I state that boiling destroys the TOXIN produced by botulism. It is the toxin that kills people, not the organism spores. You can ingest botulism spores all day long and not die. Inside improperly canned low acid foods the spores can convert to their vegetative state and create the deadly toxin. Heating food for ten minutes at a minimum of 180F degrees destroys the toxin. In addition, a common misconception is that 212F degrees is the boiling point for water. That is true at sea level, but not everywhere. We live at 5000 feet and our boiling point is 203F degrees. You may want to watch our video Pressure Canning for Beginners for a complete discussion on botulism that may increase your understanding.

There was not enough juice from the pork to fill the jars, so I would have needed to use either water or some other kind of broth to make up the difference anyway. Thanks for your question.

Thank you! That should work fine as well.

Matt: Thanks again! Jim

Thank you! So glad the timing was good for you!

Thank you! 🤗

Our pleasure! Thanks for watching.

Thank you! Cheers!

Glad you enjoyed it! Yes it was good to get away.

Thank you! That would be nice.