In this post, I’ll show you how to make your own canned onion meat. Canned onion meat is the hearty cousin of classic canned meat: tender pieces of pork neck, plenty of onions, and a few spices, simmered down and ready to use for months on end right from your pantry. Serve it warm with fried potatoes, cold as a spread, or as a quick snack after a long day.
Do you love preserving meat? Then you’ll definitely like my recipes for canning pork or chicken in a jar — perfect for stocking up and always ready to hand.
Here you can find the complete canned onion meat recipe as a video or to read through.
Have fun and good luck making it!
Canned onion meat – What do you need to make it?
The perfect ingredients and a little patience are all you need to prepare this tasty treat in no time at all.
Ingredients per 1 kg
- 100% pork neck 1000g)
Ingredients per kg
- 200 g Onion
- 17.5 g salt
- 2.5 g Cure #1
- 2.5 g black pepper
- 2 g Sweet paprika
- 2 g Mace
The equipment to make canned onion meat
Jars
You need jars to preserve your onion meat. I mostly use the Weck company here.
Canned onion meat – Step-By-Step Instructions
Follow these simple steps to prepare your canned onion meat to perfection.
1. Cut the pork neck into rough cubes about 2 to 3 cm on each side. I deliberately cut the pieces a bit larger because the meat loses some of its juices as it simmers, and otherwise the pieces would end up being too small in the jar. The marbled pork neck adds a rich flavor later on and stays wonderfully tender thanks to the fat.
2. Peel the onions and chop them into large pieces. I like the onions to be clearly visible in the finished jar, so I don’t dice them finely. If you prefer a finer texture, you can of course chop them smaller—it’s a matter of taste.
3. Place the meat and onions in a large bowl and sprinkle the cure #1, salt, black pepper, sweet paprika, and mace over them. Knead and massage everything vigorously until the spices are evenly distributed. Important: Cure #1 isn’t just for flavor here—it gives the meat its characteristic color and protects it from unwanted bacteria while it’s in the jar. Stick to 17.5 g per 1 kg of meat.
4. Pack the mixture tightly into clean canning jars. Press it down firmly to remove any air pockets. Important: Leave about 2 cm of space at the top. If you overfill the jars, the contents will push up under the lid during canning, and you’ll end up with a big mess in the pot.
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5. Optionally, add broth.
Here, you decide how you want the finished onion-braised meat to turn out. Personally, I don’t add anything, because the meat releases enough of its own juices as it simmers, and I prefer it firm and solid. If you’d like it juicier and spoonable, add a small splash of hot broth or water to each jar. Make sure to leave a 2 cm gap from the rim.
6. Wipe the rims of the jars clean and seal them with lids, rubber rings, and clips (Weck) or twist-off lids. Place them in a canning machine or a large pot with a rack and add enough water so that the jars are two-thirds submerged. Can the onion meat at 100 °C (212.0°F) for 2 hours.
7. After 2 hours, carefully remove the jars and let them cool completely in a draft-free place. With Weck jars, the lid should pull inward; with twist-off jars, you’ll often hear the characteristic clicking sound. Once cooled, check to make sure all jars are tightly sealed. Any jar that hasn’t sealed completely should be refrigerated and consumed within the next few days.
8. Your canned onion meat is ready. The meat is melt-in-your-mouth tender, the onions have blended beautifully with the meat juices, and the spices provide a subtle, pleasant backdrop. This makes the canned onion meat versatile: enjoy it warm with pan-fried potatoes and a fried egg, cold as a hearty spread on bread, or as a quick snack straight from the pantry. Enjoy! 😄
Frequently asked questions
How long does canned onion meat last?
If properly preserved and stored in a cool, dark, and dry place, your canned onion meat will keep in a jar for at least 6 months, and usually much longer. Once opened, the jar should be refrigerated and consumed within 3 to 4 days.
What kind of meat is best for canned onion meat?
What kind of meat is best for canned onion meat?
I use pork neck because it has a nice marbling and becomes tender as butter after a long simmer. Pork shoulder works just as well; it’s just a bit leaner. I wouldn’t use pure tenderloin or loin, as they dry out quickly during the simmering process.
Do I need Cure #1, or will regular salt work?
You can also use regular rock salt, but the meat will turn gray instead of pink in the jar. More important than the color: Cure #1 reliably inhibits bacteria like Clostridium botulinum, which can be dangerous in low-oxygen preserves. I therefore strongly recommend using the specified amount of Cure #1.
Can I can the onion meat without broth?
Yes, that’s exactly how I do it myself. The meat releases enough of its own juices during canning so that the jar is nicely infused by the end. Without additional liquid, the onion meat becomes firmer and spreads well on bread.
Which jars work best?
Classic Weck jars with a rubber seal and clip are ideal because the tight-fitting lid makes it easy to tell right away if the jar is sealed properly as it cools. Twist-off jars (such as empty jam or pickle jars) work just as well—just make sure the lid isn’t damaged or dented.
Can I adapt the recipe with other spices?
Sure. I keep the basic version simple on purpose so I can use the onion mixture flexibly in various dishes later. If you like, add bay leaves, juniper berries, garlic, or some mustard seeds. I’d be careful with fresh herbs: dried spices are more reliable when preserving.