Canning Pork Roast

CANNING PORK ROAST

Last week, King Ed brought home two huge packages of pork roast (two large boston butt pork roast in each pack), from the store. He said one was $14 and the other was $12, so he could not pass them up.
It was a good week to can, since we were in between just finishing Kindergarten and starting 1st Grade!
Here is the first roast. Remember there were 4 of these to do!

Two bowels Full! Yippee!

I had to cut out a lot of fat. If I had been making sausage, I would have left more of it, but for canning chunk meat, I cut a lot out. Here was the bowel of fat and the 4 bones, one out of each roast.

Everything you need for canning meat!

I use sea salt.

And the rubbing alcohol is for cleaning the rims of the jars before I put the seals and rings on. My husband says he grandmother did this. I do this when canning meat to make sure the rims are extra clean!

Here are the 16 quarts with the meat in them, and 1 tsp. of salt in each, ready for seals and rings and to go into the canners.

Since the meat was cool, I bring my canners up very slow. Takes a while, but I do not want to crack any jars!

Since I had 16 quarts, I put 6 in each canner the first round and then I ran the last four after those were done.

I ran each canner 1 hour and 30 mins. on 10 lbs. pressure.

Here are the finished jars! Yum! It smelt so good when I opened the canners!

And below is a close-up!

All said and done it was a productive day! Especially if you consider that I did some house cleaning, and cooked a huge supper of sausage, gravy, biscuits, fried eggs and hash browns, etc! =)