Amish Two-Year Pork Preserve
10 ingredients · 12 steps · from 1930s Survival Kitchen
Ingredients
- around 1 lb Pork (fatty cut with fat layer)
- 2 tablespoons Sweet paprika
- 2 tablespoons Salt
- 2 tablespoons Dried dill
- a pinch Clove
- 1 Carrot
- 2 (plus 1 whole for broth) Onion
- Chicken and beef bones (for broth)
- for frying Olive oil
- Water (for broth)
Steps
- Cut the fat off the pork in one solid layer; cut the meat into large pieces about 2 inches.
- Rub the fat layer on both sides with the paprika, salt, and dried dill; refrigerate for 40 minutes.
- Add a pinch of clove to the meat and refrigerate it in the cold for 40 minutes.
- Cut one carrot and two onions into medium-thickness rings.
- Make broth: put the bones in a pot with water, one whole onion, and salt; cook 1 hour on medium heat.
- Fry the salted meat in olive oil on high heat for 15 minutes, turning every 3 to 4 minutes until golden-crusted.
- Cut the salted fat into large pieces and lay them tightly on the bottom of the jar, tamping down with a fork.
- Add a layer of carrots, then pack the fried meat in tightly without gaps.
- Pour the broth through a strainer into the jars, leaving about an inch of space at the top.
- Cover the jars with foil and poke several holes with a fork so steam can escape.
- Place jars in a large pot on a folded towel, fill water up to the shoulders of the jars, and cook 3 to 4 hours on medium heat.
- Let the jars cool so the lids suck inward and form a vacuum seal.
Recipe extracted by Foodle from “1930s Amish Bone-In Pork Preservation Secret — No Fridge, No Freezer, 2-Year Shelf Life” by 1930s Survival Kitchen. Quantities follow the video and may be approximate — watch the original for technique.
