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Canning sausage is best sausage



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Old 01-30-2017, 12:31 PM   #1
Bansil
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Default Canning sausage is best sausage

This Weekend was sausage canning day.

Started off at 6am with a run across the border to get our order from the farm

Canning sausage is best sausage - Cookin' Corner

80 pounds in the "official Cooler of basement dwellers" the Ozark Trail 52 qt

Canning sausage is best sausage - Cookin' Corner

and 40 more pounds in some cooler bags

Canning sausage is best sausage - Cookin' Corner

first order of business is to roll out balls

Canning sausage is best sausage - Cookin' Corner

Canning sausage is best sausage - Cookin' Corner

lot's and lot's of balls

Next into a 350* oven for 1/2 hour or so, mainly to "shape" the balls so they hold together when canning them

Canning sausage is best sausage - Cookin' Corner

Canning sausage is best sausage - Cookin' Corner

Canning sausage is best sausage - Cookin' Corner

Take them out when they look like this

Canning sausage is best sausage - Cookin' Corner

Next start pulling jars from dish washer and line them up

Canning sausage is best sausage - Cookin' Corner

Canning sausage is best sausage - Cookin' Corner

start to load jars with meat, reserve the grease you will need it later!!

Canning sausage is best sausage - Cookin' Corner

put back in some grease

Canning sausage is best sausage - Cookin' Corner

1 tablespoon of water, it will help steam the sausage so it is tender

Canning sausage is best sausage - Cookin' Corner

Boil your lids, do not reuse old lids, it is not worth the money saved; put lids in alternating metal to metal, and seal to seal

This will keep them from sticking together

Canning sausage is best sausage - Cookin' Corner

While waiting for the water to boil, clean off top of jar and double check for chips or oddities

Canning sausage is best sausage - Cookin' Corner


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Old 01-30-2017, 12:32 PM   #2
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Hot lids on

Canning sausage is best sausage - Cookin' Corner

Then rings and tighten hand tight
Canning sausage is best sausage - Cookin' Corner

next pour water into canner (about 1-1/2, 2 qts I think it is)

Canning sausage is best sausage - Cookin' Corner

Canning sausage is best sausage - Cookin' Corner

2nd layer

Canning sausage is best sausage - Cookin' Corner

and turn on the burner

Lid is next, double check seal is not upside down and is in the groove
Canning sausage is best sausage - Cookin' Corner

when we get to 10 pounds

Canning sausage is best sausage - Cookin' Corner

mark down time to take off heat, in this case it is 1 hr at 10 pounds

Canning sausage is best sausage - Cookin' Corner

LOOK Canning sausage is best sausage - Cookin' Corner

2 pre-ban pressure cookers Canning sausage is best sausage - Cookin' Corner

Canning sausage is best sausage - Cookin' Corner

and we even had a post ban one working

Canning sausage is best sausage - Cookin' Corner

after cooking and cool down, jars go onto a towel to cool so it doesn't melt Mawmas table clothe Canning sausage is best sausage - Cookin' Corner

Canning sausage is best sausage - Cookin' Corner

Here is some of our hard workCanning sausage is best sausage - Cookin' Corner
Canning sausage is best sausage - Cookin' Corner

after doing the last of the balls, I went ahead and made 20 pounds of patties, to go into freezer and then I will put about 10/12 into food saver bags and throw into the freezer for breakfast

Canning sausage is best sausage - Cookin' Corner

Wife and her sister near the end, wife was wearing her Pink ECORS shirt again, she wore same shirt to can potato soup Canning sausage is best sausage - Cookin' Corner

Canning sausage is best sausage - Cookin' Corner

The lady that owns the farm gave us some back bone and "sweet meat" Canning sausage is best sausage - Cookin' Corner
Last thing was to freeze the back bone, it will get smoked next weekend and then food saver sealed and into freezer for beans and greens
Canning sausage is best sausage - Cookin' Corner
Love some Tenderloin, this will end up being peanuty pork kabobs Canning sausage is best sausage - Cookin' Corner

Canning sausage is best sausage - Cookin' Corner

Hope ya'll enjoy the pictures Canning sausage is best sausage - Cookin' Corner


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Old 01-30-2017, 04:48 PM   #3
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WOW! That is a lot of work but so nice to have all that meat canned and ready to go. I do the same thing with sausage balls up to the canning. I put them in mason jars and then freeze. Canning is a good idea as I tend to run out of freezer space.
Enjoy the fruits of your labors.
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Old 01-30-2017, 06:15 PM   #4
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Nice! what is "pre ban" pressure cooker mean? I have an All American 20something quart that I pressure can my meat in. I've never done sausage but now I think I will. haha
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Old 01-30-2017, 06:29 PM   #5
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Oh was a scrumptious looking bounty!
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Old 01-30-2017, 07:01 PM   #6
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Quote:
Originally Posted by Dayna View Post
Nice! what is "pre ban" pressure cooker mean? I have an All American 20something quart that I pressure can my meat in. I've never done sausage but now I think I will. haha
oopps... that was from another forum I posted it on

It was term coined after the Boston marathon bombing in 2013, which is more of a "joke" when talking about pressure cookers, newer pressure cookers are not made as strong in the lock sealing areas and the walls are not as thick as old ones (so they will no build up as much pressure as the old ones before they rupture)

One of ours is 50 years old and the other is almost 70 I think, wifes mom's and her mom's

It is really nice to have 3 pressure cookers for doing this, 2 are cooking while 1 gets cooled down and reloaded
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Old 01-30-2017, 07:26 PM   #7
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You will be eating good!
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Old 01-30-2017, 08:18 PM   #8
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Quote:
Originally Posted by Bansil View Post
oopps... that was from another forum I posted it on

It was term coined after the Boston marathon bombing in 2013, which is more of a "joke" when talking about pressure cookers, newer pressure cookers are not made as strong in the lock sealing areas and the walls are not as thick as old ones (so they will no build up as much pressure as the old ones before they rupture)

One of ours is 50 years old and the other is almost 70 I think, wifes mom's and her mom's

It is really nice to have 3 pressure cookers for doing this, 2 are cooking while 1 gets cooled down and reloaded
Gotcha. I only have my one really big one. I wish I could use it on my flat top stove like you can! But the bottom is took big and I guess it'll crack the glass or something so I have to use it on my propane grill out on the lanai.

I've canned quite a few meats but not meatballs/sausage. So I might try that soon if I shoot a pig on our property.

I was always told that if I hot pack, I have to put broth in there and raw pack no broth. Also I was told to try to keep as much grease out as possible. So I am curious about your methods.
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Old 01-30-2017, 09:31 PM   #9
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Everyone does it differently and apparently Ball has modified procedures over last couple years, they say do not boil lids? they say it messes up the seal and lids will warp (a lot thinner and cheaper now)

Also got gigged for not a long enough cook time (should of done it 1/2 hour longer) 1/4 of the folks disagreed with me; the rest do the same (the old ways I guess)
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Old 01-30-2017, 09:51 PM   #10
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You have the identical stove as I do. It must be strong enough to use for canning? I just got mine a couple of months ago (used) so I am still learning.


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