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Canning Pork Ribs
Canning pork ribs is one of the best ways to preserve tender, delicious pork without taking up freezer space.
👥 32 Servings⏱️ Prep & Cook: 3h 30m⏳ Prep: 2h🔥 Cook: 1h 30m👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●stove
📝 Preparation Steps
1
Crack the pork ribs evenly and trim off excess fat.
2
Roast or bake the meat until it's about halfway done and cooked through.
3
Remove the bones, then cut the meat into squares.
4
Put the barbecue sauce into a stockpot on the stove, then bring it to a boil. Reduce the heat to a simmer, about 180 degrees Fahrenheit, but make sure you keep it hot while you're preparing the jars.
Barbecue sauce (about 2 cups or Extra Broth)2 cups
5
Do the same with the broth, warming it and keeping it hot until you're ready to fill the jars.
Broth (to fill the remainder of jars - about 2 to 3 cups total, depending on how tightly you pack the jars)3 cups
6
Pack the hot pork meat into a hot, sterilized jar, leaving about an inch of headspace. If desired, add a half teaspoon of salt to each pint jar (or one teaspoon of salt to each quart jar).
Salt (optional, to taste, 1/2 tsp per pint or 1 tsp per quart recommended)
7
Ladle the hot barbecue sauce and/or broth over the meat, leaving an inch of headspace.
Barbecue sauce (about 2 cups or Extra Broth)2 cupsBroth (to fill the remainder of jars - about 2 to 3 cups total, depending on how tightly you pack the jars)3 cups
8
Remove air bubbles, then add more broth if needed.
Broth (to fill the remainder of jars - about 2 to 3 cups total, depending on how tightly you pack the jars)3 cups
9
Clean The jar rims with a damp paper towel.
10
Put the lids on the jars, then adjust the bands until they are fingertip tight.
11
Put the jars on the rack in the pressure container. Add two inches of simmering water (about 180 degrees Fahrenheit).
12
Put the lid on the canner, then turn it to the lock deposition. Adjust the heat to medium high, then vent steam for ⏱️ 10 minutes. Put the weighted gauge on the vent and bring the pressure to 10 lbs.
13
Process pint jars for ⏱️ 1 hour and ⏱️ 15 minutes or quart jars for ⏱️ 1 hour and ⏱️ 30 minutes.
14
Turn off the heat, then cool the canner to zero pressure.
15
After five minutes, remove the lid, then let the jars cool inside the canner for another ⏱️ 10 minutes.
16
Take the jars out of the canner. Do not retighten loose bands (these can be removed if desired). Cool the jars for another ⏱️ 12 hours, then check the seals.
17
Label and store the jars.
Nutrition Facts
calories
346 kcal
fat Content
27 g
serving Size
1 serving
fiber Content
0.2 g
sugar Content
6 g
sodium Content
364 mg
protein Content
18 g
trans Fat Content
0.3 g
cholesterol Content
91 mg
carbohydrate Content
8 g
saturated Fat Content
9 g
unsaturated Fat Content
15 g
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