# Pot Roast in a Jar

A versatile canning recipe for pot roast, perfect for meal preparation, allowing customization of meat and vegetables.

- Total time: 90 min
- Cuisine: American
- Category: Soup
- Language: en

## Ingredients

- 8 lb bone-in pork butt
- peeled potatoes
- vegetables
- seasonings
- chicken broth
- vinegar

## Instructions

1. Chunk the 8-lb bone-in pork butt into 1-inch pieces.
2. Divide the peeled potatoes and vegetables between four jars, packing everything down tightly.
3. Add seasonings to each jar.
4. Top off everything with chicken broth, leaving an inch of headspace.
5. Debubble the jars; the broth will sink to the bottom, so top it off again to maintain headspace.
6. Wipe jar rims with vinegar.
7. Add flats and rings fingertip tight.
8. Load jars into a digital Nesco pressure canner.
9. Process quarts for 90 minutes (pints for 75 minutes).

## Equipment

- jars
- pressure canner
- flats
- rings

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZP89NpuCr/
- Recipe page: https://www.cliprecipe.com/recipe/37a0ee3b-b873-464c-8e32-4f56fd591e52
- Extracted: 2026-02-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt