I make a pretty good pork chile verde. I was wondering if it is safe to can it. The meat is already cooked, and of course I would pressure can it, but pork has had such a bad rap over the years, I am curious about y'alls experiences with canning it.
Kris
PS: Ingredients are pork, chicken stock, tomatillos, onions, green chiles, seasonings. I usually flour the meat to brown, but for canning I probably shouldn't, right?
My pressure canner has opened my mind up to new ideas !
Kris
PS: Ingredients are pork, chicken stock, tomatillos, onions, green chiles, seasonings. I usually flour the meat to brown, but for canning I probably shouldn't, right?
My pressure canner has opened my mind up to new ideas !