Pressure Canning Ground Sausage – Shelf Stable Meat!
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You know I love my shelf-stable meat! Especially when we raised it ourselves. But you can do it too with store-bought meats.
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Marjoram??? Thats the main spice in kielbasa, interesting – would never have thought of it for simple pork sausage
Nothing better than sausage gravy and biscuits!
first 2 were ones you forgot to add water to 🙂
Great video, Leisa! I learned I can still use the meat if I forgot to put in the water. Valuable knowledge I wish I knew sooner, lol!
Can't wait to find some sausage on sale so that I can try this…
That fat is flavor you don't want to get rid of that LOL thanks again girl, looks yummy
I always enjoy your canning videos, Leisa! How convenient to have sausage ready to go!
Did you mention how long to can the sausage for?
I'm 67 and remember the old days still canning meat in a water bath canner and I don't remember for how long but it was a long time. I know that's no longer safe and I like that you are showing people the proper way to do things. I also like my pressure canner and the fact that you don't have to cook things four and a half hours in a water bath anymore. Bless you for everything you do
The two jars that didn't seal you forgot to add water
@12:49 as you were talking you forgot to put the water in.😂 So it was probably not siphoning. Glad I'm not the only one that gets distracted. Again you are a great teacher
I think maybe I missed you adding the water to the last 2 jars that you filled?
I think this is where one of those meat smashers would come in handy mayber?
Great video. I’m still new to canning. This helps me a lot. Thanks.
How much water did you put in the canner? Where did it come to on the jars that you put in to can??
I have had so many fails and siphoning lately too. It is so frustrating at times. I love the idea of using the roaster to cook up the sausage. Thanks for another great canning video!
All that golden harvest junk comes from china
I just love how much I learn so much about canning that you present. I got to try this. Looks yummy!
We add about 1/2 cup of vinegar to the canning water when we can. It eliminates washing the jars and cuts water chemicals to a bear minimum in the canner. Saves labor and more importantly time.
Will the pint jar hold a lb of meat?
those 2 jars did not siphon, you didnt put water in those 2 you can see it on the video
You are an excellent teacher! So knowledgeable and patient. Thank you for sharing your knowledge. So glad I found your channel.
I know this video was ground sausage but tomorrow I will be canning my first ground meat (ground beef). My forjar lids just came in the mail today. I'm using new ball jars tomorrow but switching out the ball lids for forjar to test them out. I'm nervous and excited!
I canned 16 1/5 pints of chicken tonight then ground, browned, and canned 9 pints of pork, unseasoned. I found a recipe for breakfast sausage seasoning that is amazing and I'll add it if I'm making sausage gravy & biscuits but I can use the pork for sloppy Joe's or anything else without having it seasoned already. And there is no concern about making the herbs bitter in the canning process.
I have always canned my ground beef with no water or liquid and recently canned some ground sausage the same way. I just assumed it would be the same and safe like the ground beef.
Leisa, What all do youuse the canned sausage for? I have used some in my spag sauce with ground beef for dinner. Am I able to can browned sausage patties? That is my husbands preference. help!
Ranch mix. Hmm well that is why you like it so much. But now I have a new thing to try when I make sausage.
HELLO GTSY
I love adding my canned sausage to homemade pepperoni pizza for a 2-meat pepperoni & sausage pizza!
Lol they didn't siphon you didn't add water to the last 2 💚
Love this video, as always! Thank you for the attention to detail. I've watched tons of videos about canning but your channel is by far one of my favorites. You have me confidence to start building my shelf storage, which is now an obsessive habit that confuses my husband sometimes 🤣🤷. I have a great supply built up and it's incredibly reassuring in these crazy times! I recently did a big batch of spaghetti sauce, which the husband loves. Question 1: Have you ever canned spaghetti sauce? Question /thought 2: I use an electric Presto canner – blasphemy, I know. But this is a safe space so I can confess my sins, right? Have you ever used one? What are your thoughts? I would be interested to see you try one out! I really like mine and have done a lot of research along the way to make sure I'm canning safely. Unfortunately, there's not a lot of demo videos on this kind of canner. I'd be more than happy to walk you through the basics. Last thought: I'm surprised you don't use a meat smasher to break up your ground meat. Literally Google/Amazon "meat smasher" if you don't know what I'm talking about. I prefer the one with three "blades" instead of 4-5. Perhaps you don't know about it, perhaps you don't prefer it, but I thought I'd bring it up in case it's the former. Thanks again for all you do!
Awesome video! Thank you! 💕