Pennsylvania pot roast is a pork roast with basil, bay and marjoram., slow cooked in beef broth. This is a great canning recipe for a quick Sunday or any night of the week dinner. It is super delicious and will be your new family favorite!
Ingredients and Variations
Ingredients: Pork shoulder, gold potatoes, carrots, yellow onions, button mushrooms, bay leaf, marjoram, basil, beef broth, Kitchen Bouquet, Worcestershire and spices.
Variations: Beef roast can be subbed for pork or even chicken. Use white or yellow onions, button or cremini mushrooms and your favorite vegetables to accompany a roast. Change of the seasonings to suite your taste buds!
Canning
Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.
Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html
Pennsylvania Pot Roast for Pressure Canning
1
hour30
minutes90
minutes for quarts75
minutes for pints7
quarts or14
pintsA delicious pork roast with vegetables.
Ingredients
8 lbs pork shoulder cut into 1 1/2 inch cubes
4 medium carrots, 1/2 inch slices
2 1/2 lbs red or gold potatoes, peeled and diced large
2 onions, chopped
16 oz button mushrooms, quartered
16 cups beef broth
2 tbsp Worcestershire sauce
1 tbsp Kitchen Bouquet
1 1/2 tsp dried basil
1 tbsp marjoram
1 tbsp garlic powder
2 tbsp onion powder
1 tbsp kosher salt plus 2 tsp to sprinkle pork
2 tsp fresh ground black pepper, divided
3 1/2 bay, leaf
Directions
- Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer.
- Heat oven to 425°. Lay pork cubes on sheet pans in single a layer. Sprinkle with 2 teaspoons of salt and 1 teaspoon of pepper.
- Roast pork at 425° for 30 minutes, stirring half way through.
- Let’s make the broth: In a large pot, add broth, 1 tablespoon salt, 1 teaspoon pepper, garlic powder, onion powder, marjoram, basil, Worcestershire, Kitchen Bouquet and vegetables . Bring to a boil, cover, lower heat and simmer 10 minutes.
- Divide pork among jars evenly. Using a slotted spoon, divide vegetables evenly among jars. Add 1/2 a bay leaf to each quart jar or 1/4 bay leaf to each pint jar. Ladle hot broth into jars leaving 1-inch headspace. Remove air bubbles and add more broth if needed to bring headspace back up to 1-inch. Wipe rims and place on lids and rings fingertip tight. Add jars directly to simmering canner.
- Process quarts for 90 minutes and pints for 75 minutes.
Wow this is going on my must can list!!!
This looks so good and flavorful! I love that in the video you were so clear about the difference between an ‘approved’ and a safe recipe. So many canners get hung up on that and miss out on perfectly safe, delicious shelf stable foods.
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