Directions

• Cube up your pork meat and sanitize your mason jars.
• Add your meat to the jars leaving about a 1-inch headspace. Wipe the rims of your jars to make sure it is clean and add on your lids and rinds.
• Fill your canner with 2 1/2 inches of water and add the jars into the canner making sure the vent is clean and oil the metal-to-metal rim of the canner. Let it steam for 10 minutes then add your weight to the correct poundage to your climate. Once it is up to the correct poundage set your timer for 90 minutes and keep it at the correct poundage. Your weight should rattle about every 20 seconds.
• Once the pork has cooked for 90 minutes, shut your burner off. When the poundage gets to 0 take your weight off and you can remove the lid. Set your jars on the counter for 24 hours to make sure they seal correctly and then you can store them.