First, the pre-jarring cooking time isn't relevant to safety. You can do that however you wish but when it comes to canning it 10 mins or 10 hours pre-cooking makes no difference.

Second, NCHFP and BBB doesn't provide instructions for pork stock, just beef, chicken, and turkey. Just as with cooking it, pork products have their own set of guidelines when canning due to the additional disease issues associated with pork. For pork stock, there are no tested instructions. I assume due to lack of demand for them.

So with especially very thick/gelled pork stock like you describe the closest you can get is using canning ground pork instructions (quarts 90 mins @10 #) for assured safety. Granted it probably doesn't require that long but it is the only instructions available and otherwise it is just guess work as to what time to use.

Dave

Thanks Dave,

It hadn't even occurred to me that pork might be different than beef or chix stock. I was just reading the directions for "meat" stock. (We get pork bones from where my husband works as butcher, and usually just combine them with chix carcasses, but most wouldn't have that access so the lack of demand makes sense) I hadn't thought of canning my stock prior to this due to a lack of jars and plenty of freezer space, so then I didn't have to compare my recipes. I'll have to decide if I want to push the time that far as I did with canning pork, or if I'll just find the freezer space. I don't think the long process time would alter the flavor, as I boil it so long anyway, but it's longer than I was thinking. I really appreciate the advice!

Carrie

It may be that the gelatin breaks down at a certain temperature? I've never seen commercially canned pork stock. There must be a reason? You might email Elizabeth Andress at NCHFP and ask why there are no instructions for pork broth.

DH loved making an old family recipe of pork jelly loaf infused with lots of garlic, onions, carrots, parsnips and vinegar. I remember one time he forgot it was on the stove and it boiled too much - that batch never did jell. It was OK as soup, but did taste a bit "overcooked" like some of the flavor had disappeared. The texture sure did :-)

Sounds like something my husband would love! He regularly brings home heads to pull meat from and make random stuff with. Lots of gelatin there! That may be part of the stock/canning thing. I've pretty much just decided to do what I'm used to and not bother--we'll have enough going on to try something new.