I like to make a large batch of pork and sauerkraut in my slow cooker (crockpot) a few times every year. Once it’s done…my husband and I will have some for dinner that day. What’s leftover…I can in my pressure cooker for a later meal. Since there’s meat in this…I do recommend that you use a pressure cooker canner, although some people will water bath it for double the amount of processing time.
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The processing times are for the brand/style of pressure cooker that I personally use. Your brand made differ, so follow the manual/instructions that came with yours on proper processing times! I used pint-sized glass mason jars with the recipe. You can find over 100 home canning recipes right here on the TCC blog.
Supplies Needed: Pressure Cooker (for canning), basic canning supplies, glass mason jars, clean cotton towels and cloths,
Prepare the canner – Mine requires 2″ of hot simmering water to be places in the bottom of it. I place the seals into a small saucepan with simmering hot water and my glass mason jars are in the oven set at 170″ degrees F. I lay out all of the accessories that I’ll need like the lid lifter, jar grabber, air bubble remover, wide mouth funnel, ladel, towels, etc.
Heat-up the leftover pork and sauerkraut so that it’s bubbling hot, but not at a full rolling boil. I then turn it down to a low simmer while I’m filling up the glass mason jars. Fill each jar leaving a 1″ headspace. Remove air bubbles. Wipe the rim clean, add the hot seal and screw-on the band until it’s fingertip tight.
Place the jar into the canner. Continue filling up the jars (as explained above) until all are filled and in the pressure canner. Close the lid. Turn the heat up to medium-high. Vent the steam for 10 full minutes, then close the vent. You need to process the jars at 10 lbs. of pressure for 60 minutes (pint size jars). Once done…turn off the heat. Let the pressure cooker cool down all on it’s own until it reaches ZERO pressure. Unlock the lid.
Carefully remove the hot jars. Place a dry cotton towel on your counter top to place the jars on. Let them sit for 12 hours untouched! After 12 hours check the jars to make sure they all sealed correctly. If not, refrigerate any jars that didn’t seal. The other ones can be safely stored in your pantry for later use.
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