Jeepers Posted May 14, 2008 Share Posted May 14, 2008 You know that pulled pork/beef bar-b-que stuff you buy by the pound at the grocery store deli? Could that be canned? Our stores don't sell it here any more. I have to go to Amish country to get it. I'd like to buy a gallon or two and can it in pint jars. I'd rather buy it than make it because I really like theirs. It'd be nice to open a jar and put it on a bun for a quick sandwich. Also, since I can't get it here, I'd like to have some around. What do you think? Link to comment
whitewolf55 Posted May 14, 2008 Share Posted May 14, 2008 OOOHHHH Jeepers....you got me wanting b-b-q and it's only 8:00 am here. lol! I don't see why you couldn't, but I would have to do some research......I usually do my meats from scratch (starting out with raw).......DARLENE!!!!!!! LOL I will try to find something for you.....maybe someone else here has done it before. Link to comment
Heather Posted May 14, 2008 Share Posted May 14, 2008 I've done it with my own pulled pork. You would have to make sure it didn't have any thickeners in it. That's the only thing I can think of. Link to comment
Jules Posted May 14, 2008 Share Posted May 14, 2008 I had the same response, now I want pulled pork for breakfast. lol. Yum! Link to comment
quiltys41 Posted May 14, 2008 Share Posted May 14, 2008 Yes, you may can it. We do our own all the time. Get out as much of the fat as you can. Then pressure can 75 minutes on 10 lbs. for pints and 90 minutes at 10 lbs. for quarts. Q Link to comment
ArmyOfFive4God Posted May 14, 2008 Share Posted May 14, 2008 Quilty is right! After you've cooked it, chill is, scrape off the fat, then reheat. Fill your jars to 1" headspace & add anough liquid to cover. Remove air bubbles. Can for regular pork at 10 pounds pressure barring an altitude difference. Link to comment
Jeepers Posted May 14, 2008 Author Share Posted May 14, 2008 This isn't just the meat. It comes with the bar-b-que sauce already mixed in with it. It's already very lean. All you do is heat it up and put it on a bun. Is it still okay? Are we talking about the same thing? Oh boy, I hope so! I'd love to order a gallon or two of the it and can it up. I really want some of that stuff in my pantry. I made myself hungry for it too. Link to comment
ArmyOfFive4God Posted May 15, 2008 Share Posted May 15, 2008 I'd recommend chilling it to be sure the fat is gone & you'll still need to cover it with liquid f it doesn't cover it as you fill the jars. I understood what you were saying Link to comment
quiltys41 Posted May 15, 2008 Share Posted May 15, 2008 Yep, it's still okay. I can mine with sauce in it also...what some call "wet bbq". Q Link to comment
Jeepers Posted May 15, 2008 Author Share Posted May 15, 2008 Wooo-hoooo! Thank ladies. Next trip to Amish country I'm going to order a couple of buckets full. Jeepers doin' the happy dance---------> Link to comment
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