If done properly, pork can be satisfactorily preserved by canning.
Meat is a low acid, high protein food that allows for good bacterial
growth. The use of a pressure canner is vital to ensure that the
sterilization temperature (240° F) is reached and maintained for the
proper length of time. A water bath or a steamer is _not recommended_
since neither one attains a sufficiently high temperature to produce
effective sterilization. Meat may be canned soon after chilling since
aging has little effect on the flavor and tenderness of canned meats.
The proper canning procedure is as follows: Use only pint and quart
jars. Larger jars are difficult to heat thoroughly to the center. Cut
the meat into small strips or cubes. Place meat into a large shallow
pan; add enough water to prevent sticking. Cover the pan and cook
slowly until medium done. Stir occasionally so that the meat heats
evenly. Two and one-half pounds of boneless meat will fill a quart jar.
Pack hot meat loosely in glass jars and cover with hot meat broth or
boiling water. Leave 1 inch of head space. For flavor, salt can be
added to each jar (approximately one-half teaspoon per pint or 1
teaspoon per quart). Clean any residue from the top of the jar and
adjust lids to manufacturer’s specifications and process in a pressure
canner at 10 pounds pressure (240° F). Process pint jars for 75
minutes; quarts for 90 minutes.
Allow the canner to cool until the pressure drops to zero. Don’t pour
cold water over the canner to hasten the cooling. Remove the jars and
space them a few inches apart to cool.
If a jar does not seal, re-can the meat in another jar or use it for
food at once. When re-canning, heat the meat through. Then pack and
process in pressure canner for the full time recommended. Store sealed
jars of canned meat in a cool, dry place and don’t allow it to freeze.