Canning Pork Tenderloin

This is not an exciting subject but a lot of people do not realize you can can pork. This is very simple.

I bought two pork tenderloins at Sam's Club for $1.99 lb. One was 7.71 lbs for $15.34 and the other was 9.53 lbs for 18.96. These are the big tenderloins, not the two per package for $4.95 lb. that are already trimmed out.

I trim all of the fat off of the tenderloin and then cut nice center cut pork chops off of the tenderloin. We vacuum packed and froze 8 pork chops for 4 meals and cut up the other pork chops into kabobs.

We sterilize our jars and lids and cold pack our pork. This simply means we stuff the raw pork kabobs into the jars to within one inch of the top of the jar, seal it with the lid and put it into our pressure canner @ 15 lbs pressure (we are at 3,000 ft elevation) for 75 minutes. It cooks in its own juices and it is absolutely delicious.

That's it.

We canned 11 pints of pork kabobs and as I mentioned earlier, froze 4 meals of 8 center cut pork chops.

Now, do the math.  It cost $34.30 for the two pork tenderloins that made 15 meals @  $2.28 per meal for two people. Not bad.