Pressure Canning Spicy Pork Chunks

[@chadsparks6151]

I am finding your scientific approach to canning to be fascinating... it transcends "how it's always been done" and provides clarity.

[@RoseRedHomestead]

Thank you for your compliment. I appreciate that.

[@KoniB.]

I commented myself on this same subject. I am 70, spent years canning but continue to learn from the science this lady has taught. Interesting that "facts" will change as we continue to explore the existing knowledge we already have!

[@fjm7596]

I completely agree. I find “how it’s always been done” to be alarming words. ☺️

[@thomaswilkinson3468]

Wow if every couple in America was like these guys our world would be so much better place !!

[@RoseRedHomestead]

Thomas: Wow, thank you. We had not thought of it that way. We were offering a way for viewers to preserve, prepare, and sustain themselves/their families. Jim

[@debheesen2097]

I just saw a different KZbin channel talking about how they were using the recipe out of the ball book to do pressure can pork in spicy broth. And then about two minutes further into the presentation she speaks about how she's been making some changes in the recipe and no it's not approved but she's been doing it and everything's been fine. You really got to listen to every word they say. But as soon as I heard that I said let me go look for Pam! Because my ball book is packed away right now. I am so glad that I know I can trust you

[@RoseRedHomestead]

Thank you so much--your comments really mean a lot to us.

[@nancyst.john-smith3891]

I canned 9 pints of spicy pork butt prepared with this recipe except my seasonings were black peppercorns, crushed red pepper flakes, dehydrated onions, dehydrated garlic, oregano. Tonight’s dinner was burritos consisting of one jar of spicy pork chunks, a jar of home canned Mayocoba beans, some white rice, and home canned salsa! I feel self reliant, have food security and am prepared for emergencies. I feel like we are partners, Pam and Jim, on this adventure. Thanks for bringing us along!

[@Sam-dm4rj]

Thank you for taking us along, beautiful scenery and yes, a great weather!!! On grocery list is 2 whole Boston butt! Plenty to try this recipe too. Thank you for liking flavor. God Bless

[@ameliapalmer4327]

One year latter and I found you.Thank for teaching me . What a legacy you are doing for thousands

[@vbachman6742]

This is the first youtube canning video to show OPENING the jars. As a canning newbie I thought it odd that no one else has ever explained how to open them. I figured it out myself though. I really like the Rose Red videos. You explain everything so thoroughly.

[@RoseRedHomestead]

Thank you so much! And good for you for learning to can--it quite an exciting adventure.

[@gayeoneill4239]

This is sooo good. I made homemade mac and cheese, put some spicy pork on top, added a spoon full of fresh pico, and a dollop of sour cream. So delicious 😊. Thank you for all you do ❤️

[@RoseRedHomestead]

Sounds great! Jim

[@clancarney2541]

I have been watching you for a little over a year. I just want to thank you so much! My husband grew up homesteading but I am a suburbanite. With everything that has happened this year, we have decided to make the move to homesteading. You have given me so much courage in my conversion to a lifestyle I have never known. In my late forties, I really worried about teaching this older dog new tricks, but you give such good example of the balance between the art and function of homesteading. I am really looking forward to finding our homestead. You are a great teacher and inspiration!

[@RoseRedHomestead]

Wow--thank you so much. We are 20+ years your senior and moved here just 9 years ago, so we are never too old to learn new tricks! Thanks for your kind words.

[@elizabethakers-hy9gk]

I canned your spicy pork this year, and just opened one yesterday. I sauteed it with onion, mushroom's and spinach. thickened the broth and served with rice. I will can this again!

[@vyemarshall859]

How was the heat level with that much red pepper flakes?

[@adrinkbeforethewar6576]

Thanks Jim and Pam! We made 10 pints yesterday and are getting more confidence canning thanks to you guys! What a wonderful resource and community!

[@RoseRedHomestead]

Our pleasure! So good to hear that. Keep up the triumphant work!

[@Saoirse.n.Murphy]

Just finishing 16 pints myself! Love you Pam and Jim!

[@KoniB.]

Beloved and I spend every moment we can in Bryce's! This is where we married, this is where I want my ashes spent. This is my Garden of Bryce.

[@susoni1]

Thank for proving that camping can be fancy and glamorous! My tummy rumbles after watching your wonderful videos. You have an amazing life, thank you for sharing and enriching my life. 💖

[@RoseRedHomestead]

You are so welcome. Thank you for your kind comments.

[@carolb8073]

I just bought myself a presto canner today and pork roasts and pork loins were on sale so I visited this video again to refresh my memory on your recipe and canning pork.

[@Kat-ck5hl]

If you have the Ball Canning Blue Book, it's on page 297. "Spicy Pork Chunks." I love this recipe. Very versatile.

[@Justme-Diana]

It's because of you RoseRed that I finally am brave enough to pressure can, I ordered my canner and it's is being delivered in about a week and a half, I am so excited I can't wait!

[@RoseRedHomestead]

Wonderful! Good for you!

[@networkgoddess]

Another great video! I’ve watched it several times. I especially appreciate the ending of your videos where you actually serve them in a meal. Those are my favorite parts!

[@RoseRedHomestead]

I appreciate that! We are showing how to use the canned food more often now in our videos. Thanks for your comments.

[@normansifford1481]

Oh goodness, how splendiferous you and your recipes are! We love your videos. We have canned for over 50 years yet we are still learning new things and recipes to add to our storage. Bless you and we are thankful for your dear Jim's tech support. the Siffords of the York, S.C. ward.

[@RoseRedHomestead]

How kind of you--thank you so much. I learn new things all the time as well. Isn't it fun!!!

[@normansifford1481]

It is fun learning new things. Thank you again, Jill Sifford @@RoseRedHomestead

[@lobodo988]

This TOTALLY resolves my washed-out-taste pork problem. Cook it up enough to remove the 'rawness' and don't forget the onions, garlic & salt. To not pay attention to this, to think that you can correct the taste afterward, is a culinary boo-boo. THANK YOU. P.S. You two have the NICEST toys!

[@RoseRedHomestead]

We agree.

[@RoseRedHomestead]

Excellent! Glad the information helped. We do love our outings with our ATVs! One of these days we will be too old, so we like to play while we still can! LOL

[@deannalynne1626]

Looks fantastic! We use your canning recipes 95% of the time and they've all been delicious. Thank you both for all the hard work that you put in to these wonderful videos.

[@joankelley3772]

I love Bryce Canyon! It's so beautiful!

[@reneesouther6076]

I just layed out a butt pork roast for this. I’m sure you can tell I’m binge watching you. Thanks to you, I started canning using a Nesco. Much love and respect for you! ❤️

[@paulinewood9618]

I am in the process as I write. I had almost 8 lbs of pork shoulder which gave me exactly 7 pints after I trimmed the heavier fat parts. I am rendering ithe fat, something I had never done before. I would like to share that the liquid bouillon recipe you offered to add to those jars tastes really good. So much so that I used the leftover to make soup. I just added 1/2 cup of small pasta and voila soup. I did not have enough chicken broth when I made it so I used some of my preserved mushroom ( 1 quart) which really worked well along with the 1 quart chicken bouillon. We don’t like things too hot so I reduced the hot peppers to 1 T and followed the rest of the method exactly otherwise.so it had just enough punch. I am sure the meat will taste great if the soup was any indication. I can’t wait to try the finished product

[@RoseRedHomestead]

That sounds fantastic! Thank you for sharing your process.

[@lindakrause8793]

Pam, you are so patient! I would already be upset spilling onto my clean countertop! Yay Jim! Thanks for getting Pam to keep the pan juices and add to the broth! Oh! That does look lovely! And delicious! I love your picnic setup! I love your hostess skills! I love your attitude! Thanks Pam and Jim!

[@IMOO1896]

I’m getting ready to can some pork so I wanted to see your method before I started, you’re still my go to.

[@janicenash8382]

I canned our pork your way & it turned out great. Thank you so much. Back to canning at 76 🙏❤️🌹🌹❤️🙏

[@RoseRedHomestead]

Janice: Great job! Jim

[@mcsparinscots-irish2846]

You have taught me so much this summer during self isolation. I have a cupboard full of my canning magic. Thank you!

[@RoseRedHomestead]

You are so welcome! Thank you so much for sharing your experience--that means a lot to us.

[@cbass2755]

Same here..❤️ She’s the best on utube….

[@rebelbecky276]

Rose Red! The spicy pork chunks are a hit!. One thing I did differently, I was only making 4 pints. So I put the pork bite size pcs in my George Foreman grill just to get some grill marks. I couldn't taste the chili pepper at all so next time will be more fearless putting it in.

[@deborahpierce1504]

Delicious meal!!

[@myramorales1816]

I'm wowed I just got a canner thanks so much for sharing your knowledge

[@Kit29]

Thank you so much for showing us how to do this. I already made chicken chunks and ground beef from your videos. I love how you fixed the open face tacos 🌮!

[@jamienixon5213]

We were gifted a 20lb pork shoulder because a friend didn't have freezer space, nor did I. Luckily it took three days to thaw in my fridge and then it dawned on me to try this!! Thank you!

[@RoseRedHomestead]

That sounds great!

[@jofoth7052]

We just made your recipe and pressure canner is sputtering away. Thank you for sharing your many talents, I always learn so much!

[@RoseRedHomestead]

Great! And you are so welcome! We are happy that you are trying this recipe.

[@rainspringing]

Really wanted to see how a hot packed pork shoulder came out AFTER opening, and guess who I saw in the search results! Of course you two are awesome as usual and clearly showed the way the meat behaves after opening the jar. :) Had to rewind and show my spouse the nerves of steel counter scene where you didn't miss a beat! Obviously he's impressed by you, because it's only through you that he now has convenient jars of sausage patties, chicken (to which I have started adding about 1/4 cup broth which ends in the chicken completely covered), southern peas and snaps, etc. We had to go digital for canning at this house, and the stress beforehand was something else. lol Thank you so much again for showing all the graph points and detailing over and over those machines. Even when you don't have to use them yourself.

[@hazelfulbright2357]

Thank you

[@countycalling]

I just got a great deal on beef & pork. I got 2 slabs of ribs, 3 (2lb each) packages of cubed pork, 2 NY strip 8 oz steaks, 1 lb of 93/7 ground beef all for under 32.00. So I caned the cubed pork like this! Now on to find something to do with those ribs!

[@shellc3509]

Thanks Rose & Jim! Great video series 💕💕💕

[@graciejones5626]

This is excellent! Thank you! I just rolled all of my quarters and found enough to buy the instant pot Max for learning to can and yesterday I found pork loin for $1.98 a pound!! Guess what I'm canning first. Your work and your sharing is a blessing.

[@pamharkins4601]

I love camping too, am going to start doing some canning for our trips! Thanks for all your hard work on videos ! Both of you!

[@daphneraven6745]

Thank you, Pam and Jim! It’s been a couple of years since I was able to do any canning, so I really needed a refresher on the meat part. This was a big help! Thank you. :-)

[@RoseRedHomestead]

Daphne: You are so welcome! Jim

[@kathleenturley1561]

You are such an inspiration with all that you are involved in...ie working etc. I just purchased my first pressure canner and will be doing your pork chunks. Hope you can keep the videos coming. Love....your sis in the gospel Kathleen

[@RoseRedHomestead]

Good for you! Pressure canning really takes preparedness to the next level. I knew Turleys in El Paso years ago. Family, maybe?

[@lindadean6909]

You are so much fun to watch and I just love both of you. Thank you. So thankful you both are having fun. God Bless

[@RoseRedHomestead]

Thanks so much! We really appreciate that.

[@raincoast9010]

I really like your methodical steps and explanations, looks really yummy.

[@RoseRedHomestead]

Thank you so much 🙂

[@raincoast9010]

@@RoseRedHomestead You should write a cook book me thinks... :)

[@susoni1]

It’s a great comfort to me to have a fabulous teacher. This channel is life enriching.

[@Six4691]

Great vide, you got me into canning and not looking back!

[@RoseRedHomestead]

Joseph: Thank you! Jim

[@eileenbaldwin2647]

We just had your spicy pork chunks last night. Delicious! This is a perfect canned protein. Thank you for sharing.

[@marylandsmann1175]

That looks delicious. I'm following along tonight to make our own. Thank you. Enjoy

[@veronicacousins8161]

How are you my future President? Thank so much! my sweet Lady.This recipe looks delicious!!..😋

[@maggiebraun2011]

This was so brilliant!!!

[@janegolson237]

My family LOVES this so much!!! I have to replenish 7 quarts every month!! Thank you for this incredible recipe and tutorial!! I just adore your videos and have learned so much from watching you!!! This recipe is 5 stars!!!!

[@RoseRedHomestead]

You are so welcome! It is so nice to read your enthusiastic comment! Thank you.

[@janegolson237]

@@RoseRedHomestead On Monday, I was so grateful to have some of this made (as you say “fast food” ) for an impromptu meal for our neighbors; one who had Covid and her husband had an emergency accident with a saw cutting his hand. I was able to quickly put together spicy pork tacos for their kids for dinner! You really are a SUPER woman...all that you know and teach!!! Thank you for literally improving my life by teaching these homemaking skills that are getting forgotten in my age group(43)!!!

[@RoseRedHomestead]

@@janegolson237 This brought tears! I am so grateful you were able to put your preparation to good use in helping your neighbors.

[@Andbygrace7024]

Thank you...that was so fun going camping with you

[@shereew214]

Thanks for your video and explanations. I will be canning pork tomorrow. I like the hot pack method for the best results. Hope you have a great day!

[@RoseRedHomestead]

It is good to have options! I like each process for different reasons, but tend to use raw pack more often because it is easier. However, this pork turned out fabulous, so they each have advantages.

[@justpatty7328]

I'm excited to try this recipe. Thank you!

[@RoseRedHomestead]

You are so welcome!

[@highlandscommunityclub1160]

Oh my...it keeps getting better and better! You turned the pork chunks into beautiful carnitas tacos!? Your recipe is in my Presto now. This will be my third adventure in pressure canning and it’s getting addictive...both your videos and the actual canning!!

[@RoseRedHomestead]

Glad to hear you are addicted! I am too!

[@susiewietelman9321]

I made a canner full of this for the first time. I did mine in quart jars. I can’t wait to try it. Thank you so much for sharing.

[@RoseRedHomestead]

You are so welcome! That is fantastic! Good for you.

[@barbaragiesbrecht6004]

Another great video that I must try here soon. I purchased the hamburger meat to cook up and preserve tomorrow. Thanks for the great inspiration, Pam. Love your channel! So glad I found you!

[@beverlyreynolds5686]

Love your tutorials AND Bryce Canyon❤️❤️

[@RoseRedHomestead]

Thank you. We love Bryce as well and are headed up again in October. Can't wait!

[@bettylongshore9594]

What fun and thank you for sharing how to use your food in such a great meal!!!! Now I want to go camping too!!!!!! I must get busy!!!!!!! I have to go shopping!!!!!!!

[@RoseRedHomestead]

LOL! You go, girl!

[@chasingretirement]

Love how it all came together. What a wonderful idea for a picnic lunch. Thank you for sharing your experiences and ideas with us.

[@RoseRedHomestead]

You are so welcome! Thanks for watching.

[@heidibanks1618]

Dear Pam. I have followed your recipe and OMG, is it ever good. I will now go through ALL your videos to learn more. Thank you for taking the time to teach us!! God Bless!

[@marthahoward7734]

I canned this last weekend from a pork loin roast. Wonderful for taco Tuesday's.

[@RoseRedHomestead]

Excellent! Good for you.

[@normathompson427]

I will be canning the spicy pork! I love your recipes and explain everything perfectly.

[@RoseRedHomestead]

Hope you enjoy it. We really like it! Thanks for watching.

[@lindasimmons3167]

How fun to accompany you to Bryce! And the tacos look wonderful.

[@RoseRedHomestead]

Thank you. It was a very fun trip.

[@anitahorner1928]

The spicy pork is so good!!!!!

[@chuckdillonsr9320]

Thanks again for another informative and entertaining videos. I used to drive Tour Bus and Bryce Canyon was my absolute favorite to visit. I loved to sit on the edge of the canyon and watch as the Sun went down. Thanks again

[@RoseRedHomestead]

You are welcome. Yes, those sunsets at Bryce are amazing!

[@ceecee3339]

You are an inspiration! Thank you so much for blessing us with your knowledge. You’ve given me the confidence to start pressure canning meat 🎉 just got my Nesco/Carey canner today .. so excited to give your recipe a go .

[@wandaarnt234]

Thank You cheers from Pennsylvania Blessings 👍👍👍🇺🇸🇺🇸🇺🇸🙏🙏🙏

[@wenthom]

I love seeing how to use these wonderful goodies!!

[@RoseRedHomestead]

Glad you like them! We are trying to do that more often.

[@candacethompson2521]

Great recipes for a soft taco. I hope you are enjoying the beautiful day and have a safe adventure.

[@RoseRedHomestead]

Thank you. We videoed this last week and we had a great adventure! We are home now and the weather is turning, so we are glad to have a last getaway for the season. Thanks for watching.

[@Saoirse.n.Murphy]

Looks fantastic ! Just finishing 16 pints! I don’t have the beautiful color like you and Linda do, however I do have the spices in there. I didn’t have red pepper flakes, so I used fresh cayenne peppers from the garden. See how it goes!

[@Eller677]

What a treat to see how everything came together to make one fabulous meal. And thank you for taking us with you on your trip:). A question for you: have you ever smoked your pork before canning it? Something new I'm pondering since we just started using a smoker.

[@kathleenfudala8622]

Putting this in my canner now. We’re looking forward to trying it. You teach so wonderfully and I love your videos. Isn’t Bryce magnificent!?

[@RoseRedHomestead]

Kathleen: Thank you. Jim

[@mariacable5823]

Very delicious! Thank you again! Love your recipes! 😋🙏

[@RoseRedHomestead]

Maria: Glad you like them! Jim

[@Cynthia2v]

I can’t wait to try your recipe, looks delicious. You give such good advice and directions. Thank you.

[@RoseRedHomestead]

You are so welcome! Thank you for watching.

[@Saoirse.n.Murphy]

Stand corrected I have beautiful color too! Yay!

[@stevestokes1123]

Thank you for the great "SPICY" recipe, my wife Kathy and I can't wait to can it tonight. Today we got lucky and found 3 cases of wide mouth quart jars in KC!! It's been tough finding them. Thanks again!!

[@RoseRedHomestead]

That is awesome! There are no jars to be found around here. While we were at Bryce Canyon we went to a small town nearby and found some blue canning jars--wide-mouth quarts. We bought all 8! I will feature them in an upcoming video. Glad you are trying this recipe. It really is good.

[@lynsmith2698]

I love this...i hope you will do some more of these series. Great Video. I also loved seeing Bryce Canyon again. I live in Canada but use to travel around the states to dog shows and we stopped at Bryce Canyon one time to check it out. We went all the way to the top i think it was called Sunset peak or something like that. It was beautiful. But i think it would be so great to do it on a quad and camp. Love the video, thank you

[@RoseRedHomestead]

Thank you! Yes, Sunset Point provides spectacular views of Bryce. We can't ride our quads in the park, of course, but the forest trails nearby are so much fun to ride and do provide lovely views as well. We do plan to do more series, so thank you for suggesting that.

[@esperanzasustaita9805]

I enjoy all of your videos very much. Great ideas.

[@RoseRedHomestead]

Thank you so much!

[@ChannelJGC]

Hi Ms. Pat! I'm gonna try this recipe right now!! Thank you! It looks so good. I'm going to use guajillo peppers instead of red pepper flakes. I think it's less spicy but very flavorful. ❤️

[@julies3223]

Great video! It turned out delicious! Had to can more because my daughter loves it that much! 😋

[@RoseRedHomestead]

That is great to hear! Thanks for sharing. I am glad your family likes it!

[@janakubin2547]

Really great ❤️

[@janemoran4749]

Looks so beautiful there know U enjoyed Bryce Canyon

[@sabrinadrabing595]

Great food and fun!

[@TheBobelly628]

You are so elegant and always so pulled together! Also thanks for video ☺️

[@RoseRedHomestead]

Thank you!! 😊. Thanks for watching.

[@melissakelley6073]

Thank you for sharing this video on how you use the wonderful products you canned. It looks delicious. Beautiful campsite also. Melissa

[@RoseRedHomestead]

Our pleasure! Thanks for watching.

[@barbarabello4148]

Well I made this recipe today of the spicy pork first time I pressure canned. I got 8 pints, so excited picture yes. I try to attach a picture of my jars but I can’t figure it out they look awesome thanks again

[@arch1752]

Very interesting, thank you so much xx

[@jeffwheeler5765]

Thank for sharing the wonderful video. I will definitely make some spicy beef (not a pork fan). We have learned so much from watching all your videos.

[@RoseRedHomestead]

Thank you! That should work fine as well.

[@shirleydrake1602]

Wish I was there with you, too! Great looking meal.

[@RoseRedHomestead]

Thank you! That would be nice.

[@stephanie932]

A few question, please…..My store didn’t have a pork shoulder roast so I bought 7lbs. of pork loin….Will the meat end up being tough? 2nd question…..I bought a 7lb. roast so following the recipe in the Ball book, since I had double the meat, I doubled the amount of broth I would need……I have a TON of the broth left! I really hope I did the recipe correctly. I ended up with 8 pints, not 12 like recipe calls for but not enough to have so much left. This is my very first pressure canning recipe, so I’m so worried that I screwed it up. I can’t thank you enough though, because after watching your videos for the past week has given me the courage to dive right in! ❤️

[@mairzydotes3548]

Fabulous video. Wish I was there too. Great to get away to be sure.

[@RoseRedHomestead]

Glad you enjoyed it! Yes it was good to get away.

[@mattrobinson113]

Another great video 😊

[@RoseRedHomestead]

Matt: Thanks again! Jim

[@angelasheppard7197]

Awesome series. Thanks for sharing

[@RoseRedHomestead]

Our pleasure! Thanks for watching.

[@lizhowell3251]

Wonderful recipe!

[@RoseRedHomestead]

Thanks a lot!

[@brucelee5576]

Wow the possibility are endless, for you Vietnamese out there you can can you Thit Kho.

[@wildharewidow]

Hi I was wondering why this recipe needs a one inch head space, while the cold pack pulled pork didn't. Maybe I missed something. Love your channel.

[@ttschrock7126]

In your opinion, which way makes a juicier pork loin? Cold pack or hot pack? Thank you!

[@brendagratza7099]

Love the video

[@RoseRedHomestead]

Thank you!

[@brendagratza7099]

RoseRed Homestead Also was wondering instead of chicken broth could you use pork broth? I just found where you can buy pork broth in little small tub. I know it won’t be as good as fresh

[@happyrapture1370]

Oh wow those are beautiful.

[@RoseRedHomestead]

Thank you! Cheers!

[@texasmimi3019]

Probably a silly question, but I am cleaning out my deep freezer and found way too many store bought pork chops and pork loin that needs to be used. Can I cut these up and use then instead of that gorgeous pork loin?

[@traceydysert6096]

Great video! Thank you! Is there a recipe for your pork chunks in one of the ball canning books? I have 3 ball canning books. What size chunks did you use, Miss Pam? Thank you

[@tinyacres2827]

I wish I could be there too; we got 9 inches of snow here in MN a few days ago. Of course, it ended our meat-eating bee problems. :-) Good timing on this video. I was just looking at my canned meats today and thinking about adding to my pork options. Btw, love the way your sunglasses match your hair, very cool.

[@RoseRedHomestead]

Thank you! So glad the timing was good for you!

[@nancyarchibald9095]

Yes, SOooo glad you did not discard ALL that wonderful flavor AND nutrition.,

[@RoseRedHomestead]

Yes! Thank you!