Food Help Please Canning Pork

[Rabbit]

Boston butts were on sale and I smoked one on the grill with the intent to can it. The meat is delicious but there is so much fat marbled in the meat is canning it going to work?

At this point, I can either can it or freeze it. Please I have to do something with it soon.

 

[Border Collie Dad]

My parents used to can a lot of pork and I've canned some.
Canned pork is the best of the canned meats, IMHO
We always did raw pack.
1Tsp salt was all we did

Also, we trimmed a lot of the far off.
Raw packing makes it's own juice.
Not sure you will get that with smoked meat.

Since I don't really know your answer this is what I would do.
I'd clean up a lot of the fat (leave a little) and put some water in after adding salt.

 

[moldy]

Trim as much as you can, then can it normally. Wipe the tops of your jars and rims with vinegar to cut the grease and allow for a good seal.

 

[Rabbit]

I just went ahead and cut out as much fat as I could and then used chicken stock as the liquid. They are done and there is about 1/4" layer of grease on top. The meat looks good though. The next time I do this I will do raw pack.

Also, I saved the fat because it did have some meat mixed in it and if I have to make dog food it could be useful.

 

[Border Collie Dad]

We always had a little grease on top of our raw pack even though trimmed pretty didigently

 

[Chicken Mama]

I can pork but haven't done a butt. Smoked one this weekend though. I too always raw pack with no added liquid. Since the butt was probably smoked for at least 12 hours and then processed for another hour+, I suspect it'll be nearly mush when you open a jar. Tasty, but still mush. Let us know.

 

[aviax2]

I’ve been wondering how to do butts or shoulders myself so I’ll be interested to hear how it turns out. I’ve canned chunks of pork loin before but that’s the only pork I’ve done.

 

[packyderms_wife]

FYI there's a thread on canning pork butt in Grannies Kitchen.

 

[Rabbit]

I’ve been wondering how to do butts or shoulders myself so I’ll be interested to hear how it turns out. I’ve canning chunks of pork loin before but that’s the only pork I’ve done.

I did it in chunks and it looks good, not mushy looking but I haven't opened a jar yet. Before I canned it I had a few sandwiches and some for dinner and it was great.

I didn't even think to check Granny's kitchen, going there now. Thanks