🥫 Homemade Spam
14 Half-Pint Jars for Just $1.60 Each!
📌 In This Article
🥫 The Spam Story
"Today's project...14 half pint jars of homemade spam. Now the hubby will have lunch meat to add to the meals in a jar selection."
Store-bought Spam is a classic pantry staple — but have you ever looked at the price? And more importantly, have you ever looked at the ingredients? Making homemade Spam gives you control over what goes into it, and it costs a fraction of the store-bought version.
Today, I made 14 half-pint jars of homemade Spam for just $1.60 per jar. That's a considerable savings over buying Spam at the grocery store — and I know exactly what's in it.
💬 The savings: "I figured out they cost me $1.60 per jar...a considerable savings over buying Spam in the grocery store...plus I know what's in this."
Because ground pork was on sale and I didn't have to use the whole piece of boneless ham, the cost per jar dropped significantly. Now my husband has lunch meat to add to his meals-in-a-jar selection.
💰 The Savings – $1.60 Per Jar vs. Store Prices
📊 Homemade vs. Store-Bought Spam
| Store-Bought Spam | Homemade Spam | |
|---|---|---|
| Cost per 12 oz can | $3.50 – $5.00 | $1.60 (half-pint jar) |
| Cost per ounce | $0.29 – $0.42 | ~$0.13 |
| Ingredients | Pork, salt, water, sugar, sodium nitrite | Ground pork, ham, spices |
| Preservatives | Yes | None |
| Total Savings per Jar | — | $1.90 – $3.40 |
💵 Total savings: $2+ per jar 🎉
📦 Ingredients
🥫 For the Spam
- 🥩 2 lbs ground pork – 80/20 recommended
- 🍖 1 lb boneless ham – Cubed (or ground)
- 🧂 1 tbsp salt – Or to taste
- 🍬 1 tsp sugar
- 🧂 1 tsp curing salt (Pink Salt #1) – Optional, for color
- 🌿 1 tsp garlic powder
- 🧅 1 tsp onion powder
- 🌿 1/2 tsp ground coriander
- ⚪ 1/2 tsp white pepper
- 🌱 1/4 tsp ground ginger
- 💧 1/2 cup ice water
- 🌾 1/4 cup cornstarch – For binding
💡 Pro tip: "Curing salt gives that classic pink color, but it's optional. The flavor is great without it."
🔧 Equipment Needed
- 🔥 Pressure canner
- 🥫 14 half-pint jars
- 🧴 Lids and rings
- 🥣 Large mixing bowl
- ⚡ Food processor – Optional, for grinding ham
- 🍳 Loaf pans – For baking
💡 Pro tip: "A food processor makes quick work of grinding the ham if you don't want to cube it."
📝 Step-by-Step Instructions
Step 1 – Prepare Your Equipment
- Prepare your pressure canner, jars, and lids.
- Sterilize jars and lids in boiling water for 10 minutes.
- Keep jars hot until ready to fill.
- Spray jars with non-stick spray for easy removal.
💡 Pro tip: "Spraying the jars with non-stick spray makes the spam slide right out!"
Step 2 – Grind the Meat
- If using cubed ham, pulse it in a food processor until finely ground.
- In a large bowl, combine ground pork and ground ham.
- Mix well.
⚠️ Important: "Keep the meat cold while working — cold meat binds better."
Step 3 – Add Seasonings
- Add salt, sugar, curing salt, garlic powder, onion powder, coriander, white pepper, and ginger.
- Mix well to distribute the seasonings evenly.
💡 Pro tip: "Get your hands in there — it's the best way to mix the seasonings evenly."
Step 4 – Add Ice Water and Cornstarch
- In a small bowl, combine ice water and cornstarch.
- Pour into the meat mixture.
- Mix well until the mixture becomes smooth and paste-like.
💡 Pro tip: "The paste-like texture is key to getting that classic spam consistency."
Step 5 – Pack the Jars
- Pack the meat mixture firmly into the prepared jars.
- Press down firmly to remove any air pockets.
- Smooth the top with a spatula or the back of a spoon.
- Leave 1 inch headspace.
⚠️ Important: "Pressing firmly is crucial — it eliminates air pockets and gives you a dense, sliceable loaf."
Step 6 – Seal and Process
- Wipe rims clean with a damp cloth.
- Add lids and rings — finger-tight.
- Pressure can at 10 lbs pressure for:
- Half-pints: 75 minutes
- Pints: 90 minutes
- Adjust for altitude if necessary.
⚠️ Important Safety Warning
Meat MUST be pressure canned. Water bath canning is NOT safe for meat. The temperature needs to reach 240°F to kill pathogens, which can only happen under pressure.
Use curing salt according to package directions. Do not exceed recommended amounts.
Step 7 – Cool and Store
- Allow pressure to naturally release to 0 PSI.
- Remove jars and cool on a dishtowel for 24 hours.
- Check seals — the lid should be concave and not flex.
- Store in a cool, dark place for up to 1 year.
💡 Pro tip: "Listen for that satisfying 'pop' — that's the sound of a perfect seal!"
🍽️ How to Use Your Homemade Spam
🥪 Classic Uses
- 🥪 Sandwiches: Slice and serve on bread with mustard
- 🍳 Breakfast: Fry slices and serve with eggs
- 🍚 Fried Rice: Dice and add to fried rice
- 🌮 Tacos: Crumble for taco filling
- 🍜 Ramen: Add slices to ramen for protein
- 🥗 Salads: Dice and add to salads
💡 Pro tip: "Pan-fry slices for crispy edges — it's amazing!"
🍽️ In Meals in a Jar
- 🥫 Lunch meat: Perfect for the hubby's meals in a jar
- 🍲 Soup: Add to soups for protein
- 🍝 Pasta: Dice and add to pasta dishes
- 🥔 Hash: Dice and add to breakfast hash
🥫 How to Store
- 🏠 Pantry: Up to 1 year in a cool, dark place
- 🧊 Refrigerator after opening: Use within 1 week
- 🍳 Reheat: Pan-fry or microwave
💡 Pro tip: "Label your jars with the date so you know when they were canned."
💡 Pro Tips
- 🥩 Use fresh ground pork: Fresh meat binds better.
- 🍖 Don't skip the ham: It adds that classic spam flavor.
- 🧊 Keep it cold: Cold meat and ice water help the mixture bind.
- 👊 Pack it tight: Press firmly into the jars — no air pockets!
- 🧂 Curing salt is optional: It gives the pink color but isn't required for flavor.
- 🫙 Use new lids: Old lids may not seal properly.
- 🏷️ Label everything: Date and contents on every jar.
💡 Pro tip: "They cost me $1.60 per jar...a considerable savings...plus I know what's in this."
❓ Frequently Asked Questions
❓ Can I water bath can this?
NO! Meat must be pressure canned.
❓ How long does canned spam last?
Up to 1 year when properly pressure canned and stored.
❓ Do I need curing salt?
No — it's optional. It adds the classic pink color.
❓ Can I use all pork?
Yes, but the ham adds that classic spam flavor.
❓ Why is my spam crumbly?
You may not have packed it firmly enough.
❓ How many jars does this make?
14 half-pint jars.
❓ Can I freeze this instead?
Yes, but canning makes it shelf-stable.
❓ How do I serve this?
Slice and pan-fry for crispy edges — it's amazing!
❓ Is this better than store-bought?
YES! You control the ingredients and it's cheaper!
❓ Will I ever buy Spam again?
Probably not! Homemade is so much better!
📄 Printable Recipe Card
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║ HOMEMADE SPAM ║
║ 14 Half-Pint Jars for Just $1.60 Each! ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 14 half-pint jars | TIME: ~2 hours | PROCESS: 75 min
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INGREDIENTS
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- 2 lbs ground pork
- 1 lb boneless ham, cubed or ground
- 1 tbsp salt
- 1 tsp sugar
- 1 tsp curing salt (Pink Salt #1) — optional
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground coriander
- 1/2 tsp white pepper
- 1/4 tsp ground ginger
- 1/2 cup ice water
- 1/4 cup cornstarch
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INSTRUCTIONS
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1. Prepare pressure canner, jars, and lids.
Spray jars with non-stick spray.
2. Grind ham in food processor. Combine with ground pork.
3. Add all seasonings. Mix well.
4. Combine ice water and cornstarch. Add to meat.
Mix until smooth and paste-like.
5. Pack firmly into prepared jars. Leave 1" headspace.
6. Wipe rims, add lids and rings.
7. PRESSURE CAN:
- Half-pints: 75 minutes at 10 lbs pressure
- Pints: 90 minutes at 10 lbs pressure
8. Cool, check seals, and store.
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HOW TO USE
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✓ Sandwiches & breakfast
✓ Fried rice & ramen
✓ Meals in a jar
✓ Tacos & salads
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$1.60 PER JAR! 🥫
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"14 half pint jars of homemade spam. They cost
me $1.60 per jar...a considerable savings over
buying Spam in the grocery store...plus I know
what's in this." ❤️
© CanningRebels — Homemade Spam
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