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Feb 20th, 2008 by Sylvia
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
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: