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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
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
2
hours
hours
Servings
1
varies
Calories
304
kcal
Ingredients
sausage
water
Instructions
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 ½ 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: ½ litre (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.
Nutrition
Serving:
100
g
|
Calories:
304
kcal
|
Protein:
15
g
|
Fat:
27
g
|
Saturated Fat:
9
g
|
Cholesterol:
72
mg
|
Sodium:
641
mg
|
Potassium:
248
mg
|
Vitamin A:
75
IU
|
Iron:
1
mg