My husband and I were blessed the other day to receive a wild hog. They lean and not full of all the junk that you buy in the supermarket. So I thought that I would give you a little overview of the process.
1. The hog that has been shot and bled out.
3. Cut up into larger sections first for easier handling.
4. Cubed and ready to put in jars.
6. Now they are ready to put in the canner. Making sure you have added about 2 inch’s of water on the bottom of the canner.
7. The canning process now starts. Make sure you read the directions before ever doing any canning as you want to make sure that the food is cooked and preserved. If not you can get botulism which is very serious
8. I also took all the ribs and legs that had a lot of meat on them and made soup stock which will also be canned.
I ended up with 11 full jars of pork and 14 jars of pork broth for making soup. I look forward to canning more things in the future, like vegetables and really what ever the Lord provides for us. I am thankful for the Lord’s provisions for my husband and myself. I also thank the Sifford ‘s for their generous help with this whole process. Thank you!!!