How To Can Pork - A Beginner's Step-by-Step Guide

If you have been intimidated at the thought of canning meat, let's do it together step-by-step. We will keep it simple and scrumptious, guaranteed.
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The spices I used were as follows: (for 4.5 pounds of Pork Loin)
4 Teaspoons of Himalayan Pink Salt (1 per pound)
1 Heaping Teaspoon of Ground Black Pepper
1 Teaspoon of Ground All Spice
2 Rounded Tablespoons of Dried Minced Onion
2 Teaspoons of Dried Minced Garlic (or 2 fresh minced cloves)
1 Dry Bay Leaf per Jar
I recommend visiting these 2 sites for best practices in canning.
USDA Complete Canning Guide: www.nifa.usda.... and
www.HealthyCan...
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