TurtleMama Posted January 31, 2011 Share Posted January 31, 2011 I canned some pork tenderloin on Saturday. I tried to trim all the fat I could off, but of course there will always be some in there...the seals are great, but there are small slivers of congealed fat floating on top of the broth in each jar. They're not big or anything; I just wanted to make sure that having a few slivers of fat in there is safe/normal/no cause for me to run around my house screaming. I'm wondering what to do with the pork when I open it up...do any of you can pork? I got the tenderloins on sale and my freezer was full so I thought canning it would be a great alternative! Link to comment
Dave Digs Dirt Posted January 31, 2011 Share Posted January 31, 2011 > small slivers of congealed fat floating on top of the broth in each jar< No problem. You can't get all of it out most of the time so shoot for most of it out all of the time. Bar-b-que pork is great so is pork stew and you can add some of it to meatloaf too. We add some to our chili too. Link to comment
TurtleMama Posted February 1, 2011 Author Share Posted February 1, 2011 Oooh, good recipe ideas, Dave...especially in the chili...that would make it nice and rich. Yum! Thank you for the reassurance! Link to comment
Dave Digs Dirt Posted February 1, 2011 Share Posted February 1, 2011 Forgot to mention. If you like potato soup then fry some of it up and add it to the potato soup. Link to comment
TurtleMama Posted February 1, 2011 Author Share Posted February 1, 2011 Okay, now you made me want potato soup. And I don't have any potatoes! LOL Link to comment
Ambergris Posted February 1, 2011 Share Posted February 1, 2011 It's also good done up with white sauce and noodles, like pork stroganoff. Link to comment
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