Poor Man's Steak in a Jar Lasts 2 Years Without a Fridge. Testing a 1930s Amish Recipe.

Ingredients

• 1.125 pound Pork Loin (thin rib wall cuts) (second‑grade meat, hand‑chopped finely to retain fibers)
• 2 tablespoons Salt (regular table salt)
• 1 tablespoon Meat Seasoning (store‑bought all‑purpose meat seasoning or homemade blend)
• 3 pieces Onion (medium, finely chopped so it melts into the patty)
• 3 slices Bread (soft interior) (crust removed, torn by hand; used as binder and moisture absorber)
• 1 tablespoon All-Purpose Flour (light dusting on the board to prevent sticking while shaping patties)
• 4 tablespoons Brown Rice (rinsed; layered between patties for flavor and texture)
• 1 carrot Carrot (roughly chopped; adds sweetness and color)
• 2 tablespoons Olive Oil (for high‑heat frying)
• 4 cups Hot Water (fill jars leaving ~1 inch headspace)
• 1 teaspoon White Vinegar (optional safety boost; evaporates during cooking)

Instructions

1. Chop the Pork

   Place the pork loin on the cutting board and hand‑chop it into very fine, ragged pieces rather than cubes or ground meat.

   Time: PT10M

2. Season the Meat

   Transfer the chopped pork to the mixing bowl and add 2 Tbsp salt and 1 Tbsp meat seasoning. Mix briefly with your hands.

   Time: PT2M

3. Finely Chop Onions

   Peel and finely chop the three onions until they become almost paste‑like.

   Time: PT5M

4. Prepare Bread Crumbs

   Remove crusts from three slices of soft bread, tear the interior into small pieces, and spread on a baking sheet. Toast in a low oven (300°F) for 5‑7 minutes until dry but not browned.

   Time: PT10M

   Temperature: 300°F

5. Combine Ingredients

   Add the chopped onions, toasted bread pieces, and 1 Tbsp flour to the seasoned pork. Using clean hands, mix until the bread fully incorporates and the mixture feels cohesive.

   Time: PT5M

6. Shape Patties to Fit Jars

   Place a clean jar lid on the mixture and press down to form a patty that matches the interior diameter of the canning jar. Cut or trim excess to achieve a snug fit.

   Time: PT5M

7. Fry Patties

   Heat 2 Tbsp olive oil in a skillet over high heat. Fry each patty 7 minutes per side until a deep golden‑brown crust forms.

   Time: PT15M

   Temperature: high heat

8. Layer Jars

   In each clean jar, place one fried patty on the bottom, add 1 Tbsp rinsed brown rice, another patty, another 1 Tbsp rice, and repeat until the jar is filled, ending with a rice layer. Scatter roughly chopped carrot on top and, if desired, add 1 tsp white vinegar.

   Time: PT5M

9. Add Hot Water

   Pour hot water into each jar until it reaches 1 inch below the rim. Ensure no air bubbles are trapped.

   Time: PT2M

10. Cook Jars (Home Canning)

    Place the filled jars in a large pot of simmering water, ensuring the water covers the jars by at least 1 inch. Bring to a steady simmer and maintain medium heat for 4 hours.

    Time: PT4H

    Temperature: medium heat

11. Seal While Hot

    Using tongs, carefully remove each jar with a hot lid still on. Immediately tighten the lid firmly to create a vacuum as the steam condenses.

    Time: PT2M

12. Cool and Store

    Set the sealed jars on a heat‑proof surface to cool completely (about 30 minutes). Once cooled, check the seal and store in a cool, dark pantry.

    Time: PT30M

Nutrition Facts

Calories

400

Protein

25 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g