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Author Topic: Canning Sausage  (Read 3134 times)

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Canning Sausage
« on: April 10, 2009, 04:47:20 AM »

Ground or Chopped Meat
Bear, Beef, Lamb, Pork, Sausage, Veal, Venison
Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Choose fresh, chilled meat. With venison, add one part high-quality pork fat to three or four parts venison before grinding. Use freshly made sausage, seasoned with salt and cayenne pepper (sage may cause a bitter off-flavor). Shape chopped meat into patties or balls or cut cased sausage into 3- to 4-inch links. Cook until lightly browned. Ground meat may be sauteed without shaping. Remove excess fat. Fill jars with pieces. Add boiling meat broth, tomato juice, or water, leaving 1-inch headspace. Add 2 teaspoons of salt per quart to the jars, if desired.


Table 1. Recommended process time for Ground or
 Chopped Meat in a dial-gauge pressure canner
Style of Pack     Jar Size        Process Time   0 - 2,000 ft  -
       Hot                Pints           75 min                    11 lb             
                             Quarts             90                      11           

Table 2. Recommended process time for Ground or
Chopped Meat in a weighted-gauge pressure canner
Style of Pack    Jar Size        Process Time      0 - 1,000 ft
Hot                       Pints                  75 min                   10 lb
                            Quarts               90                              10

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