OK... so I bought a big ham when they were on sale near Easter, can't pass up a good sale. We stayed home, just the two of us on Easter this year so there's that big ol' ham for two! I decided to slice out what we would eat and can up the rest... here's what I did...
First I washed my jars, this time I used quart jars, and kept them hot until I was ready for them. I simmered my lids and rings in hot water and kept them hot... and I got my trusty pressure canner out and got it ready.
I cut my ham up into chunks to fit nicely into my jars.
Once I had all the ham "chunked" up it was time to start filling the jars.
I had a nice, meaty ham bone left over and not one to waste a good ham bone, I put it in the crockpot with some pintos for supper... Yummy! But I digress... back to canning the ham...
I filled the jars with the ham chunks, leaving an inch of headspace. Now the decision... do I add broth or water to the ham? or not? I chose not, the ham would make its own juices.
I wiped the jar rims with a cloth dampened with a little vinegar (the vinegar helps remove any greasy residue better than water alone)... removed my lids (using my trusty magnetic wand gadget) and screwed them onto the jars (finger tightness) then I processed the jars, following the directions in my canner's instruction booklet, at 10 pounds of pressure for 90 minutes.
After the jars processed and the canner cooled down, the pressure returning to ZERO... I removed the jars from the canner with my jar lifter and set them on the counter on a folded dish towel to cool and seal.
I sat back, relaxing with a cool drink and listened for the sound of the PING of a successfully sealed jar! A beautiful sound!
Now if I could only can deviled eggs to go with that ham... Hmmmm... canned deviled eggs??? Nah! Guess not!
Canning Granny©2011 All Rights Reserved