Cut the raw pork meat into ½ to 1-inch pieces and keep some of the fat. You’ll need enough fat in each jar this fat melts into jelly and will better preserve your meat.

Season with sea salt and ground black pepper to taste. Also, add some of the minced onion into each jar.

Pack in the raw pork into the jars, leaving about 1 inch of head space at the top of the jar.

Add more sea salt and black pepper to taste as well as onions on top of the pork. Cover with a piece of pork fat.

Wipe the rims of each jar with a paper towel to remove any residue.

Place the rubber lids and screw on the rings on each canning jar. Screw the rings tight enough so that water can’t spill into the jars.

Place the jars filled with the pork mixture into the water bath and add water to cover all the jars.

Bring to a boil and then let simmer for 3 hours at a rolling simmer.

After 3 hours, remove the pot from the heat to let the water cool down somewhat.

Remove the hot jars from the pot with the jar lifter, and place them on a cloth. Place a kitchen towel over them and let them completely cool down. Once they have cooled down, press each lid with a finger to ensure they have been sealed. The lids should not move up or down at all.

Store in the refrigerator and consume within a week.

See the note at the beginning of this post about proper meat canning if you’re interested in getting the equipment needed to actually preserve meat for long periods of time.