Canning sausage

Step 1

Cut link sausage into 3 to 10 cm (1 to 4 inch) pieces. OR

Step 2

If it's loose sausage meat you have, shape into 10 cm (4 inch) or smaller patties or balls.

Step 3

Brown lightly in frying pan.

Step 4

Drain off excess fat (it might go rancid in storage.)

Step 5

Pack hot into heated 1/2 litre (US pint) jars or 1 litre (US quart) jars.

Step 6

Leave 3 cm (1 inch) headspace.

Step 7

Fill with boiling water, boiling stock or boiling tomato juice, leaving 3 cm (1 inch) headspace.

Step 8

Debubble, adjust headspace.

Step 9

Wipe jar rims.

Step 10

Put lids on.

Step 11

Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)

Step 12

Processing time: 1/2 litre (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.