Well, I've not tried this, but here is a recipe from one of my canning books.
1 soup bone
1 lb. lean beef
1 lb. pork
1 onion, cut in quarters
3 cloves garlic
3 tsp salt
Cover above ingredients with water and cook until meat is tender. Put meat through food chopper using finest blade. Also grind with the meat 2 fresh cloves garlic and 1 large onion. To the ground meat mixture add the following:
4 T chili powder
1 tsp salt
1/2 cup fat fron 1/4 lb. rendered suet
2 cups broth in which meat was cooked
1/4 tsp cayenne
2 T flour
Cook all together until thick. It is then ready to spread on the meal which has been prepared as follows:
4 1/2 c. meal
1 T salt
1/2 c fat from 1/4 lb. rendered suet
2 tsp chili powder
4 1/2 c broth or hot water
Mix all together until smooth and of the consistency to spread. Cut vegetable parchment paper into 6 x 3 inch strips and scald it-have pieces damp but not wet. Spread meal mixture 1/4" thick on paper. Allow enough space at each end and one side of paper to turn these over. Through the center of the dough spread about 2 tsp of the meat mixture. Roll up,folding sides and ends of paper. Into a clean pint jar place 1 tablespoon hot water. Pack tamales into pint jar. To prevent difficulty in packing last tamale in jar, place between 2 knives and slip into center of pack. Place cap on jars and process 60 minutes at 10 lbs. pressure.
The recipe doesn't specify a wide-mouth jar, but that would seem logical. It doesn't say how many this makes, either.
Last edited by suitcase_sally; 11/15/10 at 12:49 PM.
I have never done them canned, always frozen, and as far as I know there is no 'approved' or tested processing times for them but there may be.
My main concern would be the corn or maize meal. Since both of those are strongly recommended against in home canning because they are thickeners that will retard the heat penetration and because of the way they break down during processing, I can't see how tamales would work. But that is just my opinion.