Print

Canning sausage

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

Course Main Course
Cuisine American
Keyword Sausage
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Yield 1 varies
Calories 304 kcal

Ingredients

Instructions

  1. Cut link sausage into 3 to 10 cm (1 to 4 inch) pieces. OR
  2. If it's loose sausage meat you have, shape into 10 cm (4 inch) or smaller patties or balls.
  3. Brown lightly in frying pan.
  4. Drain off excess fat (it might go rancid in storage.)
  5. Pack hot into 1/2 litre (US pint) jars or 1 litre (US quart) jars.
  6. Leave 3 cm (1 inch) headspace.
  7. Fill with boiling water, boiling stock or boiling tomato juice, leaving 3 cm (1 inch) headspace.
  8. Debubble, adjust headspace.
  9. Wipe jar rims.
  10. Put lids on.
  11. 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.)
  12. Processing time: 1/2 litre (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.