Canning is an age-old preservation technique, and while it’s commonly associated with fruits and vegetables, did you know that you can also preserve meat? Pressure canning sausage is a fantastic way to enjoy your favorite protein all year round while ensuring that it remains safe and flavorful. In this guide, we’ll walk you through the essentials of pressure canning sausage, from preparation to storage, all while weaving in some fun facts and practical tips along the way!
Why Choose Pressure Canning for Sausage?
Before we dive into the how-to, let’s explore the why. Pressure canning is necessary for low-acid foods like meat because it reaches the high temperatures required to eliminate harmful bacteria. Here’s a snapshot of the benefits:
- Longevity: Home-canned sausage can last for years when stored correctly.
- Convenience: Have a quick meal ready to go in your pantry.
- Flavor Retention: Canned sausage maintains its taste and texture, making it ideal for soups, stews, or as a quick protein addition to meals.
Ingredients and Equipment Needed
Ingredients
- Fresh Sausage: Choose your favorite type, whether it’s pork, chicken, turkey, or a mix. Ensure it’s high-quality and well-seasoned.
- Seasonings (optional): Garlic, black pepper, or other herbs to enhance flavor.
Equipment
- Pressure Canner: Not to be confused with a pressure cooker; a pressure canner is designed for preserving foods safely.
- Canning Jars: Quart or pint jars with metal lids.
- Jar Lifter: Essential for safely removing hot jars from the canner.
- Bubble Remover/Headspace Tool: To ensure proper sealing and remove air bubbles.
Preparation Tools
- Large Mixing Bowl: For seasoning and mixing.
- Large Spoon or Meat Grinder: Depending on how you want to prepare your sausage.
Step-by-Step Instructions for Pressure Canning Sausage
1. Preparing the Sausage
Mix and Season: If using ground sausage, mix it well with any desired seasonings in a large bowl. If you prefer to use sausage links, ensure they’re uniform in size for even cooking.
2. Pre-cook the Sausage
Cooking Technique: To ensure safe canning, it’s best to precook your sausage. You can either fry, bake, or grill it until it’s fully cooked. This process will also render some of the fat out, which is important for safe canning.
3. Pack the Jars
- Fill Jars: Pack the cooked sausage into sterilized canning jars, leaving about one-inch headspace.
- Release Air Bubbles: Use a bubble remover to ensure there are no trapped air pockets.
4. Wipe the Rims
Clean Jars: Wipe the rims of the jars with a clean, damp cloth to remove any residue that might prevent sealing.
5. Seal and Prepare for Canning
- Add Lids: Place the metal lids on top and screw on the metal bands until they're fingertip-tight.
6. Load the Pressure Canner
- Add Water: Pour the recommended amount of water into the pressure canner (usually about 2-3 inches).
- Arrange Jars: Place the jars upright in the canner, ensuring they are not touching each other.
7. Pressure Can the Sausage
- Lock the Canner: Secure the lid and heat the canner according to the manufacturer’s instructions.
- Achieve Pressure: Bring the canner to the appropriate pressure (usually 10-11 pounds of pressure).
- Timing: Process the sausage for 75 minutes for pints and 90 minutes for quarts.
8. Cooling Down
- Natural Release: Once the time is up, turn off the heat and allow the canner to cool naturally. Do not attempt to open it until the pressure has dropped completely.
9. Final Steps
- Remove Jars: Use the jar lifter to carefully remove the jars and place them on a clean towel or cooling rack.
- Seal Check: Once cooled, check the seals by pressing the center of the lid. If it pops back, it’s not sealed.
Serving Suggestions and Storage Tips
Now that you’ve canned your sausage, the fun doesn’t stop there!
Creative Ways to Use Canned Sausage:
- Breakfast Scramble: Combine with eggs and vegetables for a hearty breakfast.
- Sausage & Peppers: Heat the sausage with sautéed bell peppers and onions for a quick lunch.
- Spicy Pasta Dish: Add to spaghetti or other pasta with your favorite sauce for a delicious dinner.
Storage Tips:
- Cool and Dark Place: Store sealed jars in a cool, dark pantry.
- Label Your Jars: Include the date and type of sausage for easy identification.
Fun Facts About Sausage and Canning
Did you know that sausage has ancient roots? From Roman times to modern-day culinary traditions, sausage-making has evolved but remains a beloved practice worldwide. Canning it at home allows you to maintain that rich heritage while enjoying a taste of the past in your meals.
Conclusion: Give It a Try!
Pressure canning sausage may seem daunting at first, but with the right preparation and steps, you’ll find it to be an incredibly rewarding process. So roll up your sleeves, gather your ingredients, and get canning! Who knows? You might just create a pantry staple that your family and friends will love for years to come. Happy canning!
