10-13-2012, 08:35 PM
(This post was last modified: 10-13-2012, 08:45 PM by The_Colonel.)
Lowe's as in the home improvement store?
Maybe I'll make a trip out. There are a couple within 10 minutes of me
Went to the store today and saw that pork chops were $1.79/lb so I thought I would get some and try to find a good way to can them...
Alas, I did. Here is how it was done.
Method obtained from here.
I used 32oz. of chicken stock and almost a whole bottle of Montreal Steak Seasoning on about 7lb of 1" pork chops
They came out fantastic!
Also, I got 6 pints out of it. Each pint has three chops in it (about enough for a serving for myself and Alpha_Q_Up.. when added with sides)
Lastly, it does not say, but I canned them at 10lb. pressure since that is what I have canned just about every other meat at.
Maybe I'll make a trip out. There are a couple within 10 minutes of me
Montreal Pork Chops
Went to the store today and saw that pork chops were $1.79/lb so I thought I would get some and try to find a good way to can them...
Alas, I did. Here is how it was done.
Method obtained from here.
thesurvivalistblog.net Wrote:trim all excess fat from around the edges and sprinkle liberally with Montreal Steak Seasoning on the front and back and place in large aluminum rectangular cake pan with lid. This should hold approximately 8 to 9 pieces of boneless pork loin, (they will look like small filets). You can cook them very close together. Add chicken broth or chicken stock to pan and cover loins at least 3/4 of the way, add lid.
Bake at 350 degrees for 2 hours, removing the lid for the last 20 to 30 minutes to brown. You should still have a good amount of chicken broth in the pan that will be added to your pint jars for the liquid that is needed in the canning process. If your broth is low, you can add some at this point so it will mingle with the broth that has been cooking with the pork absorbing the flavors. After you remove pan from oven, cut loins in half and fill pint jars per your canners instructions and add hot broth to within 1″ of top of pint jars. I use pint jars because it is just the right amount of meat for my husband and myself for one meal. You must can the pints at 75 minutes and the quarts at 90 minutes, unless you have altitude requirements.
I used 32oz. of chicken stock and almost a whole bottle of Montreal Steak Seasoning on about 7lb of 1" pork chops
They came out fantastic!
Also, I got 6 pints out of it. Each pint has three chops in it (about enough for a serving for myself and Alpha_Q_Up.. when added with sides)
Lastly, it does not say, but I canned them at 10lb. pressure since that is what I have canned just about every other meat at.
Officially Licensed P.A.Z.R.T. Sector Three Shoulder Patches SOLD HERE
“Laws that forbid the carrying of arms...disarm only those who are neither inclined nor determined to commit crimes... Such laws make things worse for the assaulted and better for the assailants; they serve rather to encourage than to prevent homicides, for an unarmed man may be attacked with greater confidence than an armed man.” ~Cesare Beccaria
“Laws that forbid the carrying of arms...disarm only those who are neither inclined nor determined to commit crimes... Such laws make things worse for the assaulted and better for the assailants; they serve rather to encourage than to prevent homicides, for an unarmed man may be attacked with greater confidence than an armed man.” ~Cesare Beccaria