Hang out with me as I make and pressure can homemade Spam.This recipe can be made and not canned for use almost immediately or for freezing. you will find a recipe at TheWolfePit.com. the recipe is slightly different than what I do but I think that it works better when not being canned and he has instructions as well.
Canned Spam Recipe:
4-6 lbs pork shoulder or butt (ground fat and all)
2-3 lbs ham (ground in same way)
2Tbsp + 1 tsp Tender Quick for curing meat
1 Tbsp canning or kosher salt non-iodized
3 Tbsp corn starch
3 Tbsp sugar
1 cup cold water
make a slurry from all of the ingredients except the meat. add meat to slurry and mix well. press into wide mouth jars making sure to remove air bubbles. make sure jar rims are cleaned of all grease and debris, put on lids and rings, process in a pressure canner at correct pressure for your altitude. pints and half pints for 75 min, quarts and pint and a half jars for 90 min. **note my video on how to can sweet potatoes for more basics of pressure canning.
allow to set and cool after being removed from canner. at least 12 if not 24 hours, wash and rinse jars, dry, label the jars with content and date processed. ready for your pantry, shelf stable for years to come!