You process the same as for any other meat, 75 minutes for pints and 90 minutes for quarts. Altitude adjustments as appropriate.

The main thing is not to overpack the shredded meat. Make sure there's plenty of liquid.

I probably wouldn't add more salt because it's just as easy to add during the cooking process, but if I did I'd go by the saltiness of the broth not the meat, as it's going to infuse during processing. If you still feel the mixture is too bland, I'd go with a minimal amount this first time around, no more than half the recommendation. 1/2 tsp. per pint, 1 tsp. per quart.

Carol

Here is a link that might be useful: NCHFP Canning Meats Ground, Strips or Cubes

Too bad you didn't save all the stock. That would have made some great soup - plain or with some beans added. Ham and bean soup with cornbread in the winter! Can't be beat. You can always freeze or can any meat/vegetable stock you have to add to other dishes later.

Dave

Carol,

Thanks for the fast answer and today is the day. After sitting in the fridge for a few days the shredded meat and liquid seem much saltier even though I didn't add salt. I think will add just 1/8 tsp per pint jar and process for 75 min @ 15 lbs.

Dave writes: "Too bad you didn't save all the stock".

Actually I did... kinda. I learned the hard way not to pour fatty liquid down the drain, so all the scraps and liquid went into the freezer to wait for trash day. Going to put it all in the pressure cooker with more water and cook again for 30 min and then strain the liquid. Should get at least two quarts liquid, maybe three. Think I will process & save just like I do chicken stock and beef stock.

Is there any way I can process the pint jars of meat and quart jars of stock at the same time? 75 min at 15 lbs pressure. Or do I have to put the stock in pints?

Thanks for the answers and suggestions!

jt

Meat stock -- well defatted first -- cans for 20 min pints or 25 minutes quarts, pressure adjusted for altitude. You can always can jars longer, so you could put the stock in the same load as the meat if you don't mind having the stock "cooking" longer in the canner.

Here is a link that might be useful: canning meat stock

> You can always can jars longer, so you could put the stock in the same load as the meat if you don't mind having the stock "cooking" longer in the canner.

Thanks, sharonann1

I cooked the strained liquid down from a gal or so to 4 pints concentrated 'hock stock'. Will process everything in pints.

'hock stock'

Would love to see the labels on those jars! Canned hock stock - there's a CW song in there somewhere. ;)

Dave

Personally I'd go ahead and put the stock in quarts, if that's more convenient, and the meat in pints. Can for the pint time for meats.

It doesn't make any difference to stock how long it's in the canner and if you can fit all the jars in in one load so much the better.

Carol

I'd put the stock up with some pinto or navy beans. In fact, I'd do the stock and meat that way. Ham and beans, mmmm.

Everything is in pints. What a waste of time and $! Smoked ham hocks are just not all that good & will never buy again.

Next time, go for the ham and beans in quarts for insta-meals. Totally worth it!