Canning Pork Tenderloin

I have wanted to can meat for some time.  I had just purchased 2 on sale and we had a large supply of tenderized sliced tenderloin in the freezer plus 2 whole ones frozen to make Canadian Bacon, out of.   I did can it two different ways and took the fat and rendered it into lard. 

The first way I canned it was what my canning book called hot pack.  After cutting it in cubes about 2 to 3 inches square, I heated it in a broth that I had frozen from a pork roast.  I did not cook it completely.  I had preheated the broth to a boil and added the meat.  I just stirred it for about 10 to 15 minutes then spooned it and the broth into hot sterilized pint jars (leave 1 inch head space) add 1/4 tsp of caning salt (to each pint jar) sealed it and processed it in my pressure canner for 75 minutes.

The second way I canned it was the cold process method.  Fill sterilized jars with raw cubed tenderloin (leave 1 inch of head space) add 1/2 tsp canning salt to each pint jar (Do Not Add Water To  Jars), seal and processed 75 minutes in my pressure canner. 




Hot Pack Method Finished Product

Cold Pack Method Finished Product

We have tried the tenderloin from each method and they are both good.  I am going to try canning beef next.  It is nice to have the meat ready for quick meals especially in the summer when it is hot and everyone is so busy.  Even in the cold winter months when you forget to thaw something or plan a meal it is already cooked. I always have frozen entrees in the freezer now I can go to the canning shelf also.


The 2 tenderloin I purchased were boneless and weighed approximately 9 to 10 pounds each.  I ended up with 20 pints of canned meat and approximately 22 ounces of rendered lard.