Making and Canning Pork Paté
We consider pork paté to be a pantry necessity, as it
makes an elegant starter or hors d'oeuvre.
Before making any patés, refer to our Canning and Making
Pâtés, Meatloaf and Fish web page.
makes an elegant starter or hors d'oeuvre.
Before making any patés, refer to our Canning and Making
Pâtés, Meatloaf and Fish web page.
Click here to find out more about our
Technical Guide, If I Can, You Can!™
It will provide you with simple, step-by-
step instructions for home canning, and
is illustrated using photographs.
Technical Guide, If I Can, You Can!™
It will provide you with simple, step-by-
step instructions for home canning, and
is illustrated using photographs.
|
- Grind meat, liver, onions and shallots following making and canning pâté.
- Mix in salt and pepper following making and canning pâté
- Canning using raw pack method with 1” of headspace.
- Processing with a Pressure Canner for 75 minutes at 11 pounds of pressure, or 10
pounds for a weighted gauge. - For elevations above 1,000 foot level see Altitude Time Adjustments.
- After processing, remove from boiling water and place the jars on a towel, separated
by 1” to cool naturally as quickly as possible. - Labeling and Storing
Follow jar and cap manufacturer's
recommendations and instructions and visit
their websites for updates on a regular basis.
recommendations and instructions and visit
their websites for updates on a regular basis.
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
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