Canning Spicy Pork or Shoulder - a meal in a jar!

Learn how to pressure can spicy pork butt or shoulder. It's easy, and highly versatile! This recipe is from The All New Ball Book of Canning: https://amzn.to/3i49hpL (affiliate) Adjusting canning instructions for your altitude: https://extension.sdstate.edu/altitud... RECIPE: 3 lbs. pork butt or shoulder 4 teaspoons non-iodized salt 1/2 teaspoon ground black pepper about 1 tablespoon oil 2 quarts chicken, rabbit, or pork stock 1 onion, cut into thin slices 2 tablespoons dried crushed red pepper flakes 1 1/2 tablespoons dried oregano 3 cloves garlic, minced Abbreviated instructions (see video or book for complete instructions): Season meat with oil, salt, and pepper. Roast in a preheated 425 degree F. oven for 30 minutes. Bring the remaining ingredients to a boil in a saucepan. Pack hot meat into hot pint or quart canning jars, leaving 1-inch headspace. Pour hot stock mixture over the meat, leaving 1-inch headspace. Process pint jars for 1 hour 15 minutes and quart jars for 1 hour 30 minutes.