This Autumnal favorite is really nice to have on your shelf, on the ready. Serve it with rice, roasted root vegetables, sweet potatoes, turn it into pork pie………whatever your little heart desires! You are going to love this!
**WARNING** DISCLAIMER*** This is NOT an approved canning recipe!! I canned this according to the https://nchfp.uga.edu/ guidelines for safe canning. Do your own research and can at your own risk!!
Yields 7 Quarts
Pork:
8 1/2 to 9 lbs Pork shoulder, 2 inch cubes
1 Tsp sea salt
Heat oven to 425 degrees f.
Sprinkle pork with sea salt and roast @ 425 degrees f for 30 minutes.
Broth:
2 Qts water or chicken broth
*2 Tbsp powdered chicken bullion if using water
2 Qts apple juice or cider
4 Tbsp apple cider vinegar
1 Pint apple butter
2 Onions, Cut in half and sliced
In a large pot, bring all ingredients to a boil, turn down heat and simmer for 10 minutes.
Prepare pressure canner, jars, lids and rings.
Fill hot jars 2/3 full with pork, ladle broth in to 1 inch headspace.
Wipe rims with white vinegar, put on lids and rings. Add jars to simmering pressure canner.
Process 90 minutes for quarts, 75 minutes for pints.
Here is a link to my Roast Pork in Apple Broth Video: https://www.youtube.com/watch?v=NYrZUQqWeYM
Enjoy!
~J~
