I've been canning everyday this week and last to stock up the pantry for the winter months. We enjoy this Mississippi Pork served on a bed of white rice for dinner. I only had one jar left from last season so I had the hubby pick me up a large pork loin for this batch.
Mississippi Pork
10 lbs. of pork loin cut into 2 inch cubes.
1 tbsp. Kosher salt
1 tsp. ground black pepper
2 - 16 oz jar of Pepperoncini's, sliced in brine (reserve the juice)
14 cups chicken broth
Seasoning Mix:
1 tbsp. dried dill
1 tbsp. dried parsley
2 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. chives
1 tbsp. Kosher salt
1/2 tsp. black pepper
Add 1 tablespoon of the seasoning mix to each jar along with 2 tablespoons of the reserved pepperoncini juice.
Preheat the oven to 425°F. and bake the pork for 25-30 minutes until slightly browned. Carefully remove the pan from the oven and fill the jars with the meat, peppers, spices, and chicken broth leaving 1" of headspace. Be sure to de-bubble any air out of the jars and add more liquid if needed to keep that 1" head space. Wipe the rims with a napkin soaked with vinegar to remove any fat residue before adding the lids and rims.
Into the pressure canner they go and need to process at 11 lbs. of pressure for 75 minutes if using pint jars and 90 minutes for quart jars.
Let the jars sit overnight to cool completely, wipe the jars with a soapy cloth before storing on the pantry shelf. I got 9 pint jars with this large pork loin and that will be enough to keep us satisfied.
If you are new to pressure canning, be sure to follow the directions on how to use your specific canner for your elevation. Stay tuned for more canning recipes coming in the near future as I am busy harvesting the garden and preserving all the veggies. Have a great weekend everyone.
