Apple Butter Pork Loin
Jolene found a great recipe on Allrecipes.com for a Pork Loin which is below, but decided to can up the pork to make it easier for a quick meal.
- 2 2 pound boneless pork loin roast
- 2 cups apple juice
- 1/2 cup apple butter
When I canned it, I omitted the spices and brown sugar. I took as much fat as I could off the pork loins and sliced them about 1/2" thick.
Packed them into hot jars, topped with a Tbs or so of my homemade apple butter which mine has enough spices in it, that's why I didn't add anymore.
I added a 1/2 tsp salt and poured hot apple juice over top.
I would of prefered cider, but none to be found, Mott's fresh pressed apple juice is a great substitute for cider.
Run spatula around inside and add more juice to 1" headspace, add lids and process in a pressure canner for 90 minutes for quarts @ 10lbs. of pressure.