Pressure canning sausage

[Mari]

I am interested in canning meat and I know that all fat should be trimmed off before canning. I would like to can italian sausage. Would I just cook it first, then can it, or should that be in my "not to can" list? Are there any sausages that I can safely can? I am new to this canning thing (my first year) and I don't want it to turn into a trip to the emergency room.

[Violet]

It can be fresh, ground sausage, not thinks like Kielbasa or German sausages, hot dogs, etc.

Here is the link :

http://www.uga.edu/nchfp/how/can_05/ground_chopped.html

[Mari]

It can be fresh, ground sausage, not thinks like Kielbasa or German sausages, hot dogs, etc.

Here is the link :

http://www.uga.edu/nchfp/how/can_05/ground_chopped.html

 

 

Thank you. That was just what I wanted to know.

[amyd]

I'm at work and can't go look, but I think the Ball Blue Book has something on canning sausage patties. It might be a recipe where you season your own ground meat and form them into patties, I'm not sure. I know for sure there's a recipe for canning meatballs, you could take that and add a bit of fennel seed to your mixture and go from there.

[Violet]

Amy, it is in the info I sent her. Nice of you to think of it, though.

Hope work is going well for you today.