→ To answer all your questions about Paleo, we created Your Guide to Paleo
A few weeks ago, I wrote about one of my grandmother’s favorite recipes, the lamb and sweet potato cottage pie. This time, I decided to pay homage to my grandfather with one of his famous recipes: canned pork.
I feel like grandparents are a real gold mine when I’m in need of ideas for an amazing new Paleo recipe. They grew up eating a lot more natural and healthy food than we do, and it wasn’t as toxic as most of today’s diet. When I look back at it now, I see how fast food has changed from my grandparents to me. They still had some problems with their diet, like with gluten consumption, but overall it was a lot better back then.
This is the kind of recipe I just love to prepare on a Sunday morning since it’s somewhat of a long process. It’s worth the time, as it gives you enough portions for many meals, or easy snacks every once in a while. It’s just so convenient to have some canned pork jars in your refrigerator when you don’t feel like cooking and simply want a quick snack. Canned pork can be part of an amazing breakfast too, just add some eggs or fresh fruit. Personally, I try to always have some in my refrigerator and it really is a lifesaver especially when in a hurry.
Canning food has been done for a long time, mainly because this method makes food available and edible much longer after the processing time. Some people might argue that canned food doesn’t have as many nutrients as its freshly cooked counterpart, but it’s been proven that this is not the case at all. A big problem with store-bought canned food is the high amount of salt and preservatives added, but since we’re doing it ourselves this won’t be a problem.
You’ll need some canning jars for this recipe. Canning jars are perfect for preserving food from the comfort of your house and they’ll last you a very long time. But you’ll need to verify the jars before each usage:
Once you have these items ready to go, you can start canning some delicious pork!
Prep. Time: 45 min.
Cooking Time: 3 to 4 hours
Articles and information on this website may not be copied, reprinted, or redistributed without written permission.
All material on this website is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals on any matter relating to their health and well-being.
The information and opinions expressed here are believed to be accurate, based on the best judgement available to the author, and readers who fail to consult with appropriate health authorities assume the risk of any injuries or health issues.