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Canning Sausage – How To Can Sausage Patties, Link Or Any Kinds

Canning Sausage Patties, Link, Ground Recipe

Dani García
Homemade canning sausage including links, patties or grounded sausage
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Prep Time 5 minutes
Cook Time 5 minutes
Canning Time 1 hour 15 minutes
Total Time 1 hour 25 minutes

Equipment

  • Fryer
  • Pressure Canner
  • Basic Kitchen Stuffs
  • Canning jar lids with bands
  • Canning funnel
  • Jar Lifter
  • Clean cloths or paper towels

Ingredients
  

  • Fresh sausages cooked or uncooked
  • Salt

Instructions
 

Pre-cook your sausage

  • Fry the patties until golden brown on both sides, achieving desired color.
  • Cooking doesn't need to be complete, as the pressure canner will finish.
  • Drain and pat the patties dry using a paper towel to remove excess fat.

Process Canning Sausage with Pressure Canner

  • Assemble sausages for canning by stacking patties in heated pint jars.
  • Each jar can hold around 4-5 patties; adjust as per your quantity.
  • Leave about 1" headroom at the top for expansion during canning.
  • Remove trapped air bubbles using a rubber/plastic spatula.
  • Run a spatula gently in the jar, and top up with hot water if needed.
  • Wipe jar rims with a vinegar-soaked paper towel for a tight seal.
  • Place heated lids and rings on the jars, and tighten the rings finger-tight.
  • Prepare a pressure canner and process pint jars for 75 minutes.
  • Use 10 lbs of pressure for the weighted gauge canner or 11 lbs for the dial gauge. (Quarts need 90 minutes under the same pressure settings as pints)
  • After pressure canning, the jars' contents may boil, and the fat ring could form on top.
  • Cooling jars should be fine if a thin, fat ring remains around the rim.
  • Once cooled, label jars with the recipe name and canning date for easy tracking.

Notes

  • Select fresh, high-quality sausage from a trusted source. Leaner sausages with minimal additives and preservatives work best for canning.
  • Ensure all your canning equipment, including jars, lids, and bands, is clean and in good condition. Follow recommended guidelines for sterilizing your equipment before use.
  • Precook the sausage thoroughly before canning to eliminate harmful bacteria. You can simmer, bake, or pan-fry the sausage until fully cooked.
  • Cut the cooked sausage into pieces that easily fit into your canning jars. Smaller pieces can help ensure even heat distribution during processing.
  • Prepare a brine or broth to add flavor and moisture to the canned sausage. You can use a combination of water, broth, or tomato sauce. Make sure the liquid covers the sausage pieces.