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Pork preserved in its own juices is among the most reliable methods of long-term meat preservation without preservatives. All you need is quality meat, the correct amount of salt, clean jars and enough time. The result is a ready base for meals that will last for years while retaining flavor, texture and juiciness.
This method was already used by our grandmothers, and it’s no coincidence that more households are returning to it today. At a time when we want to know what we eat, meat in its own juices is an ideal solution.
Why preserve meat in jars
Homemade jarred meat has several key advantages:
- you know exactly what you’re eating
- no E-numbers, stabilizers or preservatives
- long shelf life without needing a freezer
- immediate use in the kitchen
Properly preserved meat will keep in the pantry for 3–4 years and is ready to use within minutes.
Which pork cuts are best
The best choice is pork shoulder. It has an ideal meat-to-fat ratio, holds its texture well and remains beautifully tender after sterilization. These also work very well:
- pork neck
- pork leg with less fat
The meat should be neither too fatty nor completely lean. If you use very lean pieces, it’s advisable to add a few cubes of hard lard.
During sterilization the fat melts, rises to the surface and forms a protective layer that prevents air from getting in and significantly extends the meat’s shelf life.
Preparing the meat before preserving
After purchase, let the meat rest in the fridge for several hours, ideally overnight. Then:
- dry it with paper towels
- cut it into pieces about 50–60 g each
A 500 ml jar holds roughly 450–500 g of meat if packed correctly.
The right amount of salt
Use 1 level tablespoon of non-iodized salt per 1 kg of meat, which is approximately 16–20 g.
Using non-iodized salt is essential. Regular table salt with iodine and anti-caking agents can negatively affect the flavor, texture of the meat and the gelling of the drippings.
Work the salt thoroughly into the meat by hand. Then let the meat rest 15–20 minutes in the cold to release the first juices.
Spices: less is more
Spices are not necessary, but can be used sparingly. Suitable options include:
- a few black peppercorns
- allspice
- a small piece of bay leaf
- a small clove of garlic
The main flavor should remain meaty.
Preparing jars and lids
The most suitable jars are 500 ml in volume. Jars and lids must be perfectly clean.
- wash jars in hot water (baking soda can be used)
- boil the lids for several minutes in boiling water
- check that the seal is intact
- fill jars at room temperature
Filling the jars with meat
After resting, the meat is mixed again and tightly packed into the jars. Pieces are pressed so that as little air as possible remains between them.
No water is added. The meat will release enough juice on its own during sterilization. Leave about 1 cm of free space under the jar rim.
The lids are placed on, but are not tightened fully.
Sterilization in a water bath
Place a folded towel on the bottom of a tall pot. Stand the jars on the towel and pour water up to three quarters of their height.
Heat the pot almost to boiling, then reduce the temperature to a very gentle simmer.
The recommended sterilization time is 5 hours.
Cooling and forming the fat layer
After sterilization, remove the jars, tighten the lids firmly and cover the jars with a blanket or thick towel. Let them cool slowly.
During cooling a vacuum forms and the fat on the surface hardens into a protective layer.
Storage and shelf life
Store the jars in a dark, dry and cool place at an ideal temperature of 5–15 °C.
Properly preserved meat will last 3–4 years. After opening, store in the refrigerator and consume within 2–3 days.
How to use meat in its own juices
- quick pan-frying
- base for goulashes and sauces
- with beans, cabbage, rice or pasta
- as a filling for savory pies
Conclusion
Pork in its own juices in a jar is a proven and safe method of preserving meat that has worked for generations. By following the correct procedure you will obtain a high-quality supply without chemicals, ready for immediate use.
