From Smoker to Jar: Mastering Smoked Boston Butt Canning
Growing up, my mom was a true rebel in the kitchen, and while I don’t often think of myself as being much like her, today was different.
As I was packing up 15 pints of smoked Boston butt, I couldn’t help but feel her presence, knowing she would be proud of my country rebel self. It was a labor of love, research, and perfection. Here’s how I took two beautifully smoked Boston butts and turned them into 15 pints of savory, preserved goodness.
Recipe: Smoked Boston Butt for Canning
Yields: 15 pint jars
Prep Time: 1-2 days (including smoking and cooling)
Processing Time: 75 minutes per pint jar
Ingredients:
- - 2 Boston butts (8-10 lbs each)
- - Your favorite dry rub (suggested mix: paprika, garlic powder, onion powder, cayenne, salt, black pepper, brown sugar)
- - Wood chips (hickory or applewood for flavor)
- - 1-2 cups of apple cider vinegar (for basting)
- - 15 pint jars, lids, and rings
- - Pressure canner
Instructions:
Step 1: Preparing the Boston Butt
Start by generously coating your Boston butts with your favorite dry rub. Let them marinate for several hours, or even better, overnight, to absorb all the spices and flavors. This step allows the meat to take on a deep, smoky flavor once it’s in the smoker.
Step 2: Smoking the Meat
1. Preheat your smoker to 225°F (107°C).
2. Add wood chips (hickory or applewood will give the pork a rich, smoky flavor).
3. Place the seasoned Boston butts in the smoker and let them cook low and slow for about 6-8 hours. The internal temperature should reach 195°F (90°C) for perfect tenderness.
4. Baste the meat occasionally with apple cider vinegar to keep it moist and tangy.
5. Once done, remove the Boston butts and let them cool for at least 30 minutes.
Step 3: Shredding the Meat
Once the Boston butts are cool enough to handle, shred the meat into bite-sized pieces. Set aside 1.5 lbs for immediate enjoyment, perhaps in a sandwich or served over rice. The rest will be jarred and preserved for later use.
Step 4: Prepping Your Jars
1. Sterilize your pint jars, lids, and rings by boiling them or running them through the dishwasher.
2. Pack the shredded pork tightly into each jar, leaving about 1 inch of headspace.
3. Wipe the rims clean to ensure a proper seal, then apply the lids and tighten the rings.
Step 5: Pressure Canning the Meat
1. Place the packed jars in your pressure canner, following your canner’s manual for the correct amount of water.
2. Process the jars at 10-11 psi for 75 minutes (adjust pressure for altitude if necessary).
3. Once the time is up, allow the canner to depressurize naturally before removing the jars.
Step 6: Cooling and Storing
After removing the jars, place them on a towel-lined surface and let them cool undisturbed for 12-24 hours. Check the seals by pressing the center of the lids; they should not pop back. Once sealed, the jars can be stored in a cool, dark place for up to a year.
The beauty of this process lies in both the craft of smoking meat and the timeless tradition of canning, a practice that stretches back generations, keeping food on the table long after the smoke has settled.
Enjoy your journey in crafting, smoking, and canning! It’s a delicious way to embrace the country rebel in all of us.
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