Boneless Pork Ribs

We had a rainy Saturday so I took advantage of it and canned a few quarts of Pork Ribs.  Meats are one of the easiest things to can and they are great to have in the pantry for quick meals.  Cook a few potatoes and bake a pan of cornbread and supper is ready.

Prepared following NCHFP guidelines

 Remove all the excess fat from your meat.  Cut it in cubes, Strips or chunks.  Meat can be Hot Packed or Raw Packed.  I prefer Hot Packing mine.  According to NCHFP the hot pack is preferred for best liquid coverage and quality during storage.  The natural amount of fat and juices in today's leaner meat cuts are usually not enough to cover most of the meat in raw packs.

Cook your meat by roasting, stewing or browning in a small amount of fat.  I love using my wok for doing this.

Fill your jars with the hot meat and add 1 teaspoon of salt.  I had some pork broth left over when I did pulled pork so it sure came in handy today.  I used it to cover my meat.  You can use your meat drippings, tomato juice or even water when canning meat.  If you have to use water you can always add a few bouillon cubes to each jar for flavor.

Cover your meat with whatever kind of liquid you are using.  Leave 1 inch head-space.  Remove all of the air bubbles.  Wipe the rims of your jars with a damp paper towel.  Put on your lids and bands and tighten them down finger tip tight.  Process according to charts.

Table 1. Recommended process time for Strips, Cubes, or Chunks of Meat in a dial-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot and Raw	Pints	75 min	11 lb	12 lb	13 lb	14 lb
	Quarts	90	11	12	13	14

Table 2. Recommended process time for Strips, Cubes, or Chunks of Meat in a weighted-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot and Raw	Pints	75 min	10 lb	15 lb
	Quarts	90	10	15