Admin: If this isn't in the right category, please move it. I thought more people would see it here.

My friend is pressure canning pork and sauerkraut (together). She precooked the pork and heated the sauerkraut in order to do a hot pack. She is doing pint jars at 75 minutes.

Has anyone here ever done this?

If so, what was the result?

Good...bad...did the jars explode????

Thanks

BW

 That sounds about right to me - - the amount of time and th pounds at which one pressures is determined by the altitude where one lives, so the times will vary for each of us,but the "correct" pressure & time for a mixture is determined by the ingredient needing the longest time, in this case, the pork.I bottle turkey chunks every year around Thanksgiving; it's like making your own convenience food.  I personally would do the pork & the sauerkraut separately, just because of the increased flexibility for meals, but there is no reason they can't be done together. I've done pork before, & it was very good. I've done sauerkraut, too.  No explosions; since the pressuring kills any bacteria in the preservation process.

Thank you so much. Yours is the first helpful answer I've received to this question. Perhaps someone else has wondered about this, too.

Again, thanks.

BW

I've done pork and sauerkraut seperately before too in a pressure canner. No problems.

budgetwise:

My friend is pressure canning pork and sauerkraut (together). She precooked the pork and heated the sauerkraut in order to do a hot pack. She is doing pint jars at 75 minutes.Has anyone here ever done this?

If you are in the US, every state has a land-grant university. In Idaho, that is University of Idaho, here in Utah, it is Utah State University.  Usually it is the oldest university. That university will have "Extension Services" - a great thing.  For a ridiculously low fee, usually under $1, they can identify weeds & bugs & recommend treatment for same. They also have a home economist, who can tell you exactly how long to pressure can anything on the planet for the altitude where you live.  Check out your yellow pages under State offices & you will find "University Extension " connected to one of the universities. Give the a call - the canning info is free. These ladies are well-informed & well-connected across the country. If they don't know it, they will make a few calls & found out for you!