Monday, November 10, 2008

Canning Meats -- visit this site

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How To Home-Can Sausage

How To Home-Can Sausage

Omit sage from your recipe if you are mixing your own sausage. In canning it will make the sausage bitter. Use a very light hand with other herbs and spices including garlic and onion, they will become stronger tasting in the canned sausage.
I simply use a bit of hot red pepper, black pepper, salt, and some thyme or marjoram for sausage that is to be canned.

Use 2/3 lean meat to 1/3 fat to make the best canned sausage.
Can sausage the same way as you can ground meat, except:
# Make small patties, cook til very done.
# Unlike ground beef, you use the fat from cooking the sausage in canning it.

# Don’t fill the jar too full, 2/3 full is enough.
# Pour the grease in and cover the sausages.
# You may want to melt some extra lard to use in covering the sausages in the jars. Keep it very hot while waiting to be poured.

Adjust lids, can in pressure canner at 10 pounds pressure.
Pints 75 minutes
Quarts 90 minutes

How To Home-Can Bacon

I tried it and it works…Something to remember when using this recipe: keep the grease off everything! You will have trouble getting the lids to seal if you allow the grease to splatter on the jar rims or on the lids and rings. Do everything slowly and carefully to keep everything clean. One more thing….this is not a USDA approved method, can bacon at your own risk.

You will need:

  • 1 Pound of bacon for each quart jar
  • Parchment paper
  • Roasting pan or other pan for the oven
  • Quart jars, lids, rings and Pressure CookerProcedure:
  • Boil jars, lids and rings for 10 minutes, keep simmering.
  • Get water in Pressure Cooker boiling
  • Trim long sheets of parchment paper so that they will fit, rolled up in a quart jar. The paper should not be any wider than the jars are tall from their bottom to their necks.
  • Lay strips of bacon on a baking pan or roasting pan and pre-cook in a 350* F oven until they are about 2/3 their original length, but do not cook them until they are crisp. If they are crisp when they are placed in the jars, they will crumble.
  • After pre-cooking, place the strips of bacon, still limp, on a sheet of trimmed parchment parchment paper. Roll the paper and bacon up and insert this roll into a hot, sterilized quart jar.
  • Pour the grease from the bacon into the jar, do not fill more than 2/3 full of grease.
  • Process at 10 pounds pressure for 1 1/2 hours. Higher elevations should use 11 pounds pressure.
  • To cook: Open sealed jar, unroll paper and remove bacon. Cook bacon in a skillet until crisp.
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