Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
When winter rolls around, I’m always looking for ways to stock my pantry with hearty, home-cooked meals. Canning pork stew has become one of my go-to projects on quiet Sunday afternoons. There’s something so satisfying about hearing those jar lids “pop” as they seal, knowing I’ve got ready-to-eat dinners lined up for busy weeknights.
I learned this recipe from my mom, who always made sure our basement shelves were stocked with home-canned goods. Now, I carry on the tradition, though I’ve tweaked her recipe a bit over the years. The best part? When life gets hectic, I just grab a jar, heat it up, and dinner’s ready. My kids actually cheer when they see me pulling out the pressure canner – they know good things are coming.
Don’t let pressure canning intimidate you – if you can follow basic instructions and set a timer, you’ve got this. Plus, having your own jars of homemade stew beats anything you’ll find at the grocery store.
Why You’ll Love This Canned Pork Stew
- Long-term storage solution – Perfect for emergency preparedness or stocking your pantry, this canned pork stew stays fresh for months when properly processed.
- Ready-to-eat convenience – Having these jars on hand means you’re always prepared for a quick meal – just heat and serve when you need it.
- Basic ingredients – You only need a handful of common spices and pork shoulder to make this practical preservation recipe.
- Cost-effective meal prep – By buying pork shoulder in bulk and canning it yourself, you’ll save money while creating multiple meals worth of ready-to-eat protein.
- Customizable seasoning – The simple spice blend can be adjusted to your taste preferences, making each batch uniquely yours.
What Kind of Pork Should I Use?
Pork shoulder (also known as pork butt or Boston butt) is the ideal cut for canning because it has just the right amount of fat and connective tissue that breaks down during the canning process. While you could use leaner cuts like pork loin, they tend to become dry and tough when pressure canned. For the best results, look for a piece of pork shoulder that has some marbling throughout but isn’t overly fatty – you’ll want to trim away any large exterior fat caps before cutting the meat into chunks. If your grocery store doesn’t have pork shoulder, you can also use country-style pork ribs, which are actually cut from the same area of the pig.
Options for Substitutions
When it comes to canning meat, safety is key, but there are still some ingredients you can swap around:
- Curing salt #1: This is a must-have ingredient for food safety in this recipe – please don’t substitute or skip it. It prevents botulism and is crucial for safe canning.
- Pork shoulder: You can use pork butt (which is actually from the shoulder too) or pork loin, though loin will be a bit drier. Just make sure to trim visible fat regardless of which cut you choose.
- Kosher salt: You can use regular table salt, but reduce the amount by 1/4 teaspoon since table salt is denser than kosher salt.
- Allspice: If you’re out of allspice, you can mix equal parts ground cinnamon, nutmeg, and cloves as a substitute.
- Caramelized onions: Raw onion slices work fine here – use about one tablespoon per jar. You can also use dehydrated onion flakes (1 teaspoon per jar) if that’s what you have on hand.
- Mixed peppercorns: Plain black pepper is totally fine if you don’t have a pepper mix. The blend just adds subtle flavor notes but isn’t crucial to the recipe’s success.
Watch Out for These Mistakes While Canning
The biggest safety concern when canning meat is maintaining proper pressure and temperature throughout the entire process – your pressure canner must stay at the correct pressure (usually 10-11 pounds at sea level) for the full processing time, typically 75 minutes for pint jars.
A common mistake is not removing air bubbles from your jars before sealing – use a plastic spatula or bubble remover tool to gently release trapped air pockets, which could otherwise lead to improper sealing or spoilage.
The headspace in your jars needs to be exactly 1 inch – too little space can cause the contents to expand and break the seal during processing, while too much can prevent proper vacuum sealing.
For food safety, always check that your jar lids have properly sealed after cooling (they should curve downward and make a solid ‘ping’ sound when tapped), and never skip the step of wiping your jar rims clean before placing the lids – even a tiny bit of grease or food particle can prevent a proper seal.
What to Serve With Canned Pork Stew?
When you’re ready to enjoy your home-canned pork stew, there are lots of tasty ways to round out your meal. A chunk of crusty bread or warm dinner rolls are perfect for soaking up all that rich broth. For a heartier meal, serve the stew over fluffy mashed potatoes, buttered egg noodles, or steamed rice – these starches help balance out the savory meat and spices. If you want to add some freshness to the plate, a simple side salad with vinaigrette or some quick-pickled vegetables can add a nice contrast to the rich stew.
Storage Instructions
Shelf Life: When properly pressure canned and sealed, your pork stew will stay good for up to 1 year when stored in a cool, dark place like a pantry or basement. Always check that the seal is intact and there’s no bulging or rusting on the lids before using.
After Opening: Once you’ve opened a jar, transfer any leftovers to an airtight container and keep them in the fridge for up to 3-4 days. The stew tends to taste even better the next day as the flavors continue to develop!
Safety Tips: Before consuming, always inspect your canned pork stew for signs of spoilage – look for unusual colors, off-putting smells, or broken seals. If you notice any of these signs, it’s best to discard the jar. Remember, when in doubt, throw it out!
| Preparation Time | 24-48 hours |
| Cooking Time | 70 minutes |
| Total Time | 24-49 hours and 70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2000-2200
- Protein: 150-160 g
- Fat: 130-140 g
- Carbohydrates: 10-15 g
Ingredients
- 1 kg (2.2 lbs) pork shoulder, trimmed of fat
- 1/2 teaspoon curing salt #1 (2.5 g, level)
- 1 1/2 teaspoons kosher salt (9 g; one level, one heaping)
- 1/2 teaspoon ground allspice (1 g)
- 1/2 teaspoon ground black pepper (1 g, or use a mix of pink, black, and white pepper)
- 1 clove garlic, minced or pressed
- 3 bay leaves (one per jar)
- 3 tablespoons caramelized onions (or substitute with raw onion slices, one tablespoon per jar)
Step 1: Prepare and Cure the Meat
Begin by cutting the meat into 1-inch pieces.
In a bowl, mix kosher salt with Cure #1.
Place the cut meat in another bowl, sprinkle with the salt and cure mix, and mix thoroughly to ensure even coating.
Cover the bowl and let it cure in the refrigerator for 24-48 hours.
Step 2: Season the Cured Meat
After curing, remove the meat from the refrigerator.
Sprinkle ground allspice and black pepper over the meat and add pressed garlic.
Mix well to distribute the spices evenly through the meat.
Step 3: Prepare Jars and Add Ingredients
Before you begin packing the jars, ensure you have reviewed a detailed guide on how to can meat for safety.
Pack the seasoned meat lightly into 16-oz (1 pint) mason jars, leaving a 1/2-inch headspace.
Add one bay leaf per jar for flavor.
Top each jar with one tablespoon of caramelized onion.
Wipe the rims of the jars clean to ensure a good seal, place the lids on top and screw on the bands to be finger-tight.
Step 4: Pressure Can the Jars
Process the filled jars in a pressure canner at 250°F (15 PSI) for 70 minutes.
Refer to notes for adjustments if needed based on altitude and equipment specifics.
Allow the pressure canner to depressurize naturally once the processing time is complete.
Step 5: Cool and Inspect Jars
Carefully use a jar lifter to remove the jars from the canner, placing them on a towel or cooling rack.
Allow the jars to cool down to room temperature for about 12 hours.
Once cool, remove the bands and wipe the jars with a damp cloth or paper towel.
Test each seal to ensure proper preservation.
Step 6: Store the Canned Meat
Store the sealed jars in a cool, dark, and dry place, maintaining an optimal storage temperature of about 35°F-59°F (2°C-15°C).
Properly stored, the canned meat can safely be consumed for up to 2-3 years.