Canning Sausage Recipes
CANNING SAUSAGE
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
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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