I have a brother who lives in Alaska. He is always canning salmon that he catches. He also cans smoked salmon (with jalapenos) in jars that we keep for months and years and is still good. Not sure how that would transfer to pork but it would be worth looking into. I have never canned anything but I hope others chime in on this.
Medium Spice, Gatorpit Entertainer, UDS,
MC BBQ42, Texas Longhorn BYC
Risk is the price you pay for opportunity.
SUPPORT OUR TROOPS!