Canning Sausage Recipes

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CANNING SAUSAGE



Canning sausage image

How to pressure can sausage. This is a walk-through of the USDA recommendations.

Provided by Healthy Canning

Categories     Main Course

Time 2h

Number Of Ingredients 2

sausage
water

Steps:

  • Cut link sausage into 3 to 10 cm (1 to 4 inch) pieces. OR
  • If it's loose sausage meat you have, shape into 10 cm (4 inch) or smaller patties or balls.
  • Brown lightly in frying pan.
  • Drain off excess fat (it might go rancid in storage.)
  • Pack hot into heated 1/2 litre (US pint) jars or 1 litre (US quart) jars.
  • Leave 3 cm (1 inch) headspace.
  • Fill with boiling water, boiling stock or boiling tomato juice, leaving 3 cm (1 inch) headspace.
  • Debubble, adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
  • Processing time: 1/2 litre (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.

Nutrition Facts : ServingSize 100 g, Protein 15 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 72 mg, Sodium 641 mg, Calories 304 kcal

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