CANNING PORK ROAST
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.
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.