Canning smoked ham hocks?
Discovered aprox 6 lbs smoked, uncooked ham hocks in the freezer. I pressure cooked in large canner with stalk celery, large carrot, an onion with maybe a gallon water for 30 min at 15 lbs. Let cool, skimmed off most of the fat, removed the skin, removed the bones and shredded the meat. Saved just the meat and a quart or so of the liquid. Made a meal of the carrot, celery, onion and some meat. Really needed some salt.
Would like to can in pint jars to use the meat and liquid as additives in some future burrito mix. (rice, beans, etc) How much salt would you add per pint and how long should I process? Anything else you would add? Its rather bland now and has just a hint of smoke flavor. Had expected smokier and saltier.