Canned Drunk Pork

“In a thick-bottomed stockpot, heat 1 tablespoon oil and brown the pork in batches, until all the pork is lightly browned, about 3 to 5 minutes per batch. Add 1 additional tablespoon of oil while browning each batch. Remove each batch from the stockpot and place in a bowl. Be sure not to fully cook the meat. Set aside.

2.Add the onions, carrots, tomatoes, garlic, oregano, brown sugar, nutmeg, and cayenne pepper to the pork drippings. Mix well and cook for 5 to 8 minutes, or until the onions are translucent. Add the wine, Tomato Juice, and bay leaves, and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the pork and cook for an additional 2 minutes. Remove the bay leaves and discard.”

“Using a slotted spoon, fill each jar three-quarters full with pork and vegetables. Be sure to obtain a good ratio of pork and vegetables in each jar. Ladle the hot stew liquid over the mixture, being sure to leave 1 inch of headspace. Tamp the mixture down using an air bubble remover tool and add additional stew liquid if necessary to maintain the 1 inch of headspace.

4.Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten.

5.Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes.