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Meals in Jars That Save You Time & Money | 5 Pork Recipes

Byamazingfoodstv


**Correction: I accidentally said “check your elevation to see if you need to add more time, but this is pressure canning, so its the pounds of pressure (PSI) that you need to check if you live above 1,000 ft elevation. I know you smart canners know that, but I wanted to correct where I misspoke.**

Join us as we prepare and pressure can 5 ready-to-eat “meals in jars” that feature pork! These convenient meals are perfect for busy nights when you need something quick and easy.

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49 Comments

  15. These recipes look delicious! I love canning seasoned meats. I usually use chicken broth with pork tho. I canned some Korean pork with gochujang sauce, water chestnuts, pineapple and carrots and added sliced mini peppers upon heating and it was amazing over rice.

  17. Thank you so much for all these videos – although I am a little late to the club I am learning so much and appreciate you so much! I have a question about the Pork wondering if you could use Pork Tenderloin or if it needs to be a specific type of pork!?!?

  18. First time canning chicken today. Made your wonderful chicken gravy, chicken and corn, and salsa. Only the 3rd time i used my canner. Still a little scared and 1 jar didnt seal. No worries. Im enjoing this video too and cant wait to give these a go next. Some ingredients we cant get in oz but just using my common sense. Thank you for your great teaching

  23. I purchased the same digital pressure canner and used it the first time today. I made 4 quart jars of the Chipotle pork… When the cooling was completed and it said done, I noticed that the pressure knob didn't go down, but I unplugged and removed the weight knob and waited for the steam to empty and for the pressure knob to go down. When I opened the lid, one jar didn't have it's cover on and half the contents was empty.. I took out all jars and 2 have sealed, one hasn't yet and the last jar obviously isn't any good. The one jar that isn't sealed yet, can that be in refrigerator and used? Are the 2 sealed ones safe? Any idea what happened?

  26. I find with raw pack meat the jars are always messy and have like scum on the inside. So I usually do a quick sear on all. Is that a problem with your pork meals as pork is the one thing I have never canned?

  32. Loving your meals in a jar series! I grew up canning with my Gram and Mom and a tip they taught me for canning with meat and greasy things, when you wipe your jars at the end of filling, instead of using just water on your paper towel, which doesn’t really degrease, use a little distilled vinegar on the paper towel. Then you have no issues at all with the seals due to the grease. It isn’t anything that goes into other ingredients and you use such a tiny amount that it won’t alter your flavors.
    I now live in Scotland and over here they are not real big on canning. My Scottish hubby was amazed I could do it. He would tease me for “feeding the five thousand”, or attempting to. Then when covid19 happened, he suddenly realised how important what Idid was and wasn’t just “cute”. Because there was such a shortage of meat in the store at the start of lockdown, he has decided that “feeding the five thousand” might be a good idea and has gone out and bought 2 more pressure canners the last time we were home in the US and has just ordered a freeze drying machine. On my xmas wish list I have requested more big jars for fermenting our fruit and veg and can’t wait for next years produce. Other than to,atoes and corn we will be self sufficient with fruit and veg that we grow. Tomatoes and corn don’t really grow well outside as in the north of the Highlands the summers are not long enough or warm enough for them to finish growing and ripening. So I do buy those in. So I was pleased watching your videos using them in your meal jars.
    One of the videos I watched, you were using your homemade bone broth. May I ask, do you add vinegar to your bone broth that you are canning.i have not canned broth, as I always made big batches and placed in ziplock baggies and froze them,laying flat, so they could then take less space in the freezer. But I love the idea of canning all my different broths rather than freezing. I don’t have to worry about the power going out as we are self sufficient with electricity with 23 solar panels on our roof, but I can see how canning them would allow the freezer to be better utilised. Thanks again for all your recipes! 💖🙏

  35. I really enjoy your channel. Just a tip when buying pork for canning. Roasts like pork butt are a pain to cut up because of the bone and your paying for the weight of the bone by the pound. I buy pork loin and cut it up into chunks. No bone to deal with and you get a big ole "log" of pork usually for the same price per pound or even a little less than pork roast.

  36. I'm 100% Hungarian. Hungarian cuisine is defined by it's Paprika. It's not smoked, and must be Hungarian to give the true flavor profile. Smoked or non-Hungarian Paprika will give this soup a Spanish, denser flavor. Potatoes are basic to this soup.

  44. Good morning I'm a new subscriber..i don't can food..but i find it very interesting..using that red stick that you are using to D- bubble..trying to find a way to say this with being sooooo…picky is it safe to keep using the red stick without wiping it off every time you stick it into the jars..just curious. ❤❤❤❤❤😊

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