Pressure canning pulled pork allows you to safely preserve cooked pork for long term storage at room temperature. When done properly, pressure canned pulled pork can last 1-2 years or more. Here’s what you need to know about processing times when pressure canning pulled pork.
Processing Times for Pressure Canning Pulled Pork
The USDA recommends the following pressure canning times for pulled pork based on your altitude:
Altitude | Recommended Processing Time |
---|---|
0-1,000 ft | 75 minutes |
1,001-3,000 ft | 90 minutes |
3,001-6,000 ft | 120 minutes |
Above 6,000 ft | 130 minutes |
As you can see, the processing time increases as altitude rises. At higher altitudes, water boils at lower temperatures which means more time is needed to achieve the appropriate internal temperature for safely preserving the food.
Choosing the Right Jar Size
In addition to altitude, the size of jar used for canning pulled pork also affects processing time. The times above are based on canning pulled pork in quart-sized jars. If canning in pint jars instead, you can reduce the processing time by 15 minutes.
For example, if you lived at 2,000 ft elevation, the processing time for quarts would be 90 minutes. For pints, you could reduce that to 75 minutes. Always use the processing time for your altitude and adjust down for smaller pint jars.
Ensuring Safety
When pressure canning any meat, it is extremely important to follow proper procedures to prevent spoilage and bacterial growth. Here are some key tips for safely pressure canning pulled pork:
- Use a pressure canner, not a water bath canner. Pulled pork must reach 240°F to kill bacteria.
- Allow jars to vent for 10 minutes before starting to pressurize.
- Achieve required pressure for your altitude and maintain for full processing time.
- Allow canner to fully depressurize before removing jars.
- Check seal on jars after 24 hours. Reprocess any unsealed jars.
- Store sealed jars in a cool, dry place without direct sunlight.
What About Adding Sauce?
Pulled pork is often mixed with or covered in barbecue sauce before serving. However, it’s not recommended to can pulled pork in barbecue sauce. The extra acidity and ingredients can interfere with the canning process and prevent a proper seal.
Instead, it’s best to can pulled pork in water, broth or its own juices. Barbecue sauce can be added after opening the jars prior to serving. The pork will still absorb plenty of flavor in the jars over time.
Tips for Best Results
Follow these tips for delicious and safely canned pulled pork:
- Choose high-quality pork shoulder or Boston butt.
- Cook meat fully until fork tender before pulling/shredding.
- Chill meat before packing into jars.
- Leave 1-inch headspace in jars.
- Remove air bubbles and clean jar rims to ensure a good seal.
- Use new lids each time you reprocess unsealed jars.
Conclusion
Pressure canning is the only safe method for preserving meat like pulled pork for room temperature storage. Follow the recommended USDA processing times based on your altitude and jar size. Always use caution and proper technique when pressure canning to prevent the risk of spoilage or foodborne illness. With safe procedures, you can enjoy delicious pressure canned pulled pork for up to 2 years after canning.