For canning :
12 Lbs. whole pork loin
14 carrots
3 Lbs. Onions
11 Lbs. Macerated Cabbage
1 Qt Chicken broth
1/3 cup chicken base (Better than bullion)
1/2 Cup minced garlic (Jarred)
2 Qts. Tomato and Red pepper soup (Near expiration)
1/2 Cup Rice vinegar
Rosemary
Thyme
Italian herb mix
Marjoram
Black pepper
Caraway seed
Eatgrueldog 
That sounds like a great canning recipe, but i’ve only ever done veggies, sauces, soups, and the occasional chile. So please excuse the ignorance, but i, for one, would appreciate some further instructions. Pretty please 🙂 BTW, thanks for the time it takes to give us our “free” ice cream every day!
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What do you need? Volumes? Cook times? That recipe is for 14 quart jars or 2 batches in a large pressure canner. Cook time is 90 minutes at 15 Lbs if you are above sea level and it is hot packed with the sauce on heat. The loin is cubed in 1″ cubes and packed raw. The cabbage is macerated first (Beat with that big wooden pestle in the picture) and added with the carrots and onions. The spices are 1 Tbls each of the rosemary, thyme and italian seasoning and 2 TSPN caraway
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Thank you jay352, that’s what i needed.
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What I found that works for us since “the kids” left home is to can in pint jars. Quarts were just too big for the two of us. I can open 2 pints as easy as 1; but only one for those evenings we “batch it” and each eat something different. Or SWMBO’s away at her friends or brothers or whatever. Thanks for your posts!
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