- Thread starter
- #11
Nice to see you back.
Well, I am a huge fan of jackie Clay at Backwoods Home Magazine. She has been living off grid in northern Minnesota for quite some time, and I believe everything she says. She cans all kinds of sausage, including pepperoni. I have read all of her advice, and so what I do is brown the sausage lengths that have been cut to fit the wide mouth pints. Six sausages fit very well standing upright. After browning, I add water to the pan and deglaze. Divide the liquid between all jars, but no more than 1/2 full, as the sausages will add their own fat and moisture. Then process as usual for pints of meat.
How long will they last? As usual depends upon the environment, but I expect two to five years if I keep the pantry cool during the 100 degree summers.
I had a lot of Johnsonville link breakfast sausage that I canned this way, and the texture is fantastic for someone who has had stomach surgery as I have. I can eat these without difficulty, which is a great improvement. The bits of gristle just melt away.
Canning sausage with sage in it it unsatisfactory, I have found. The sage gets bitter. I found this to be true mostly in patties. I have kept them, but they would be a serious "my life depends upon this meat" kinda thing.
I have also canned hot dogs that had been taking up freezer room. Sometimes I make beenie weenies. Need to do more of those, the first dozen are gone already !
Well, I am a huge fan of jackie Clay at Backwoods Home Magazine. She has been living off grid in northern Minnesota for quite some time, and I believe everything she says. She cans all kinds of sausage, including pepperoni. I have read all of her advice, and so what I do is brown the sausage lengths that have been cut to fit the wide mouth pints. Six sausages fit very well standing upright. After browning, I add water to the pan and deglaze. Divide the liquid between all jars, but no more than 1/2 full, as the sausages will add their own fat and moisture. Then process as usual for pints of meat.
How long will they last? As usual depends upon the environment, but I expect two to five years if I keep the pantry cool during the 100 degree summers.
I had a lot of Johnsonville link breakfast sausage that I canned this way, and the texture is fantastic for someone who has had stomach surgery as I have. I can eat these without difficulty, which is a great improvement. The bits of gristle just melt away.
Canning sausage with sage in it it unsatisfactory, I have found. The sage gets bitter. I found this to be true mostly in patties. I have kept them, but they would be a serious "my life depends upon this meat" kinda thing.
I have also canned hot dogs that had been taking up freezer room. Sometimes I make beenie weenies. Need to do more of those, the first dozen are gone already !
