Directions
- 1Chunk the 8-lb bone-in pork butt into 1-inch pieces.
- 2Divide the peeled potatoes and vegetables between four jars, packing everything down tightly.
- 3Add seasonings to each jar.
- 4Top off everything with chicken broth, leaving an inch of headspace.
- 5Debubble the jars; the broth will sink to the bottom, so top it off again to maintain headspace.
- 6Wipe jar rims with vinegar.
- 7Add flats and rings fingertip tight.
- 8Load jars into a digital Nesco pressure canner.
- 9Process quarts for 90 minutes (pints for 75 minutes).
Ingredients
- 8 lb bone-in pork butt
- peeled potatoes
- vegetables
- seasonings
- chicken broth
- vinegar
Equipment
jarspressure cannerflatsrings
Tips
- You can use any cut of meat; processing time remains the same.
- Ensure vegetables and potatoes are packed down tightly.
- After debubbling, top off the broth again to maintain headspace.
- Wipe jar rims with vinegar before adding flats and rings fingertip tight.
- Processing time for quarts is 90 minutes; for pints, it is 75 minutes.
- Rebel water bath time is 3 hours.
- Processing times are always at 10lbs of pressure if at or under 1000 ft elevation. Anything higher needs longer processing times + potentially more weight.
Related recipes
Dirty Cajun Orzo
American · Soup
Stuffed Pepper Soup
American · Soup
Cheeseburger Macaroni Soup
American · Soup40m
One Pan Chicken and Cabbage
American · Soup15m
Alitas al horno con papas
American · Soup1h
Amish Stuffed Pork Chops
American · Soup15m
Spicy Chicken Fries
American · Soup
Best Hot Dog Chili
American · Soup
Herbed Mushroom Rice
American · Soup25m
One-Pan Pasta
American · Soup
Hot Honey Cajun Chicken with Sweet Potato Mash & Charred Sweetcorn
American · Soup30m
Hot Dog Chili
American · Soup45m