Canning pork roast

[Valerie]

Hi All!

I got a couple of pork butts at a good price last night. I plan to can them.

They both have a good sized bone in them, so rather than trying to cut the raw meat off the bone, I plan to roast them, then cut them up in chunks and can the meat with drippings (or a combination of drippings/water).

My question is, would you season them before roasting? Normally, I would rub them with a spicy dry rub, but I wasn't sure if this might mess up the meat for canning. Should I maybe just stick with salt and pepper, or maybe leave them plain and just put a little salt in the jar?

[BigM]

I would season them first, that way you could just re-heat and eat if you want later.

[Granny Smith]

I've done it both ways. I prefer to leave meats unseasoned so I have more options when I use them, although I sometimes can them in bbq sauce or taco sauce for quicker meals. In other words, you can do it either way. It doesn't seem to make a whole lot of difference.

If you're worried about the salt, that is ONLY for flavor and has no effect on how long it keeps.

[Valerie]

I just remember reading something somewhere about using different spices in canning, that some of them can give an off flavor. But I don't remember which ones. I'll probably just season with salt, pepper, and garlic, since I'd use them in just about everything anyway.

Thanks, y'all!

[Cyngbaeld]

Sage is the main one to avoid when canning.