Brown desired amount of pork over medium-high heat until bowned but rare on the inside. Pork will continue cooking in the canner. Add desired seasonings now, I usually only add 1 teaspoon sea salt per pound. Drain off fat if desired, I leave mine in.
Add hot cooked pork to each jar, using a canning funnel, leaving 1 inch at the top. Add a little hot water if there are not enough juices from the pork- do not fill above the 1 inch. This is called headspace.
Use a clean towel dipped in vinegar to wipe the rim of each filled jar. Top with lids and screw on bands until firmly secured but not over tightened. As tight as you can get them without really forcing anything is just fine.
Place hot jars in hot canner and secure lid on canner. Turn heat to high.
Pressure: Under 1,000 feet 10 lbs Over 1,000 feet 15 lbs
Time: Pint jars 75 minutes, quart jars 90 minutes. *If mixing pint and quart jars, process all for the longer time
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com