Raw Pack Pork Loin—A Rebel Solution

Currently as I write this (3/9/26), beef prices are skyrocketing and pork prices remain affordable. In keeping with a decent food budget, I’ve purchased several pork loins and pork butts to can for later use.

As you may remember, I am a rebel/traditional canner, and I do not pressure can anything. No worries—water bath canning meat is super simple, and takes almost as long from beginning to end as using a pressure canner.

For starters, purchase your pork. Or if you have pigs on your property, process that oinker. Once you have it home, rinse it well. I fill the sink part way with water and soak it a few minutes just for giggles. It makes me feel better. Do as you see fit. Grab your cutting board and cube up the loin (or whatever part you purchased) into small pieces.

Once cubed, set this aside and grab your canning equipment if you haven’t already. Prepare your jars, lids, etc however you choose, and have them near your cutting board. Put the pork pieces in the jars and pack tightly. Cram those pieces in and go up to around the first ring or slightly lower. This is about an inch headspace. If you want seasonings, add those in. Here is where you can choose dry pack or water pack. Your raw meat will have its own juices as you process so don’t add much liquid if you choose water pack, maybe stop at the half way point or a little lower. Dry packing, you don’t have to add anything. If you add too much liquid your jars will overflow while processing as the liquids will boil up and out, known as siphoning. I err on the side of caution and stay on the low side or dry pack.

Fill your jars, wipe the rims with a clean wet cloth, add flats and rings fingertip tight. Load your water bath canner, and if they start floating, add plates or weights to keep them submerged once you’ve added water. Your product is cold, use cold jars and cold water to start. Bring this to a boil, and once at a sustained rolling boil, time it for 2 hours (on the European charts), a little more if you are over 1,000 feet above sea level. Traditional US charts say 3 hours. It is your kitchen and your choice. Keep a pot of water boiling on another burner as you will need to add water at some point during the processing. I usually check in at an hour and see how it looks, and again at 2 hours if I am going on for the 3 hour run. I don’t babysit the canner, I’m off doing other things around the house. After the allotted time, turn off your burners, remove the lid, let the pot sit for a few minutes. Then lift out your jars with your jar lifter and put them on a towel topped table, and soon you should be hearing the beautiful sound of lids pinging.

I’ve used the jars of pork I’ve water bath canned for soups and quesadillas and other recipes. Raw pack to me seems easier to do as it removes the step of fully cooking first before putting in the jars. Time is valuable. The meat cooks in the processing, and you have a fully cooked jar of pork (or other meat, whatever you choose) at the end.

This is absolutely not USDA approved, and was done by our great grandmothers before the advent of pressure canning. It is still done in other countries where pressure canning is not a thing. You can do this with any kind of meat, except seafood and fish, which is 4 hour waterbath instead of 2 to 3. This method overall is super simple, and it fills your pantry shelves quickly. Take advantage of sales and fill your jars, you won’t regret it later.

If you would like to share your own canning ideas for meat, share them in the comments, I’d love to read them! We’re all here to help one another on the canning journey to fill the shelves and take care of ourselves and families.

Have a wonderful day!