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Canning sausage is best sausage



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Old 01-30-2017, 10:52 PM   #11
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I have done a lot of canning on my ceramic cooktop and so far so good. (I have scratched it some by sliding the pot across.) Mine is over 25 years old.
I still put lids in boiling water as I feel I get more and better seals.


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Old 01-30-2017, 11:04 PM   #12
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I agree and you dont know what is on the seal surface from factory

Gotta go make the brine for my next run of Canadian bacon...doing 6 pounds this time...yummy


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Old 01-30-2017, 11:35 PM   #13
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I know folks with the smaller pressure canners can do it on their cooktops, but my pressure canner spreads out over like 5 inches bigger than the burner and it said the radiant heat would crack the glass? I think mine is like 17 inches in diameter on the bottom.
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Old 01-31-2017, 10:35 AM   #14
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I'm not sure, once up to pressure we turn the stove down below medium so heat doesn't seem to be an issue

Only issue I have seen with these cook tops is Pops dropping a 6D maglight while changing a hood bulb... ... that was a mess and $$$ to fix

being tempered glass there was 1.23 Million pcs of glass every where
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Old 06-03-2017, 01:54 AM   #15
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Thought of this thread as I am in the process of "goat balls" and am going to try the canning method.
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Old 06-03-2017, 02:34 AM   #16
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Old 06-05-2017, 11:37 AM   #17
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Quote:
Originally Posted by luvmyherd View Post
Thought of this thread as I am in the process of "goat balls" and am going to try the canning method.
What are you using for fat? or does goat have enough
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Old 06-10-2017, 05:10 PM   #18
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I did not add any fat, just the little that was on the meat I ground.
We just opened one of the jars this morning and they kept their shape and were delicious.
There was a thin layer of fat on the top.
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Old 06-20-2017, 09:11 AM   #19
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Cool, thats good to know, did you make a breakfast type sausage or?
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Old 06-20-2017, 11:44 AM   #20
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What is your seasoning mix?


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