Canning Mississippi Pork Roast

This quick and easy meal is made even better by pressure-canning it and having it ready on the fly. Please remember to use the ranch seasoning mix recipe below, because commercially purchased ranch mix has thickeners and dairy which makes it unsafe for home canning.

Pressure Canning Mississippi Pork Roast

Leisa Sutton

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Ingredients

  

Ranch Mix for canning

• 3 tbsp dried parsley
• 6 tsp dried dill weed
• 3 tsp dried chives
• 3 tbsp garlic powder
• 3 tbsp onion powder
• 3 tsp kosker salt
• 1 1/2 tsp ground black pepper

Mississippi Pork Roast

• 10 lbs Boneless Pork Butt, cut into 2-inch cubes
• 14 cups water or chicken broth
• 7 tbsp ranch seasoning mix above
• 2 pints pepperochinis, sliced or whole

Instructions

 

• Check here for the proper elevation / pressure to use for where you are

  https://nchfp.uga.edu/how/can_05/strips_cubes_chunks.html
• Add the recommended amount of water to the canner.
• Prepare pressure canner according to manufacturer's instructions.Wash and sterilize jars and lids in hot, soapy water. Rinse jars and lids with hot water.
• In a large bowl, combine pork, salt, and pepper. Toss to coat. Par cook the pork and divide pork among jars, leaving 1-inch headspace.
• Add 1 tablespoon ranch seasoning mix, 1/4 cup pepperoncini, and 1/4 cup pepperoncini brine to each jar.
• Fill jars with chicken broth, leaving 1 inch headspace.
• Wipe rims of jars with a damp cloth.Place lids on jars and screw on bands fingertip tight.Place jars in pressure canner.
• Lock lid and bring pressure canner to pressure according to manufacturer's instructions.Process jars at high pressure for the following times:Pints: 75 minutesQuarts: 90 minutes
• Let canner depresurize naturally
• Remove jars from pressure canner and place on a wire rack to cool.
• Let the jars sit for up to 24 hours, check the seals. If lids are not sealed, refrigerate or freeze jars.

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