I scored bigtime on some fresh pork butts recently and have been processing them for roasts, ham , bacon, cutlets, etc. Anyway I had a couple cut up and curing (2% canning salt, .3% cure#1 sodium nitrite mixture and 1% sugar). This morning I put them into the smoker and had more than would fit so I raw packed two pints and a half pint and processed them in the PC for 75 minute @10 psi.

I also simmered a two pound piece until it measured 165 internal temperature. It will be called boiled ham for sandwiches.

Yesterday I did 8 wide mouth half pints, raw pack: Processed them for 75 minutes at 10 psi.

Opened one this morning for taste and texture. It is pleasing , can be shredded with a fork.

It is lovely to look at but that ain't why we can it.

Miss Judy said
I would love to have some for a ham salad sandwich…for breakfast.

Come on over. I can share.

With raw pack meat canning no liquid is added. If you pack raw boneless meat into a jar and leave an inch of head space, when it is processed the juices will cook out and the meat will shrink a bit. I prefer wide mouth pints and half pints for the ease of filling and emptying.

Just treat it the same as the chicken but you will probably need to add some broth.