Quote:
Originally posted by earschplitinloudenboomer
NEFP;
If you or any of your buddies do any home canning (processing in glass jars, in a boiling "canner" of water), the sausage can be kept for at least a couple of years. Grew up on a farm, Mom always ground, seasoned and "canned" our sausage. Don't know the exact process or recipe, should be available online. I know one of the seasonings was sage, I think the only other seasoning used was salt and black pepper. I think the process was:
grind the meat (add some of the fat)
season, then make into patties and fry, totally done
place in WIDE MOURH jars, pour in some grease and seal jars
place in canner and boil. You will need to get the boil time from internet, it will vary with altitude.
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Don't want to cause any issues here but I think you were th one that warned me about processing tomato and peppers together in salsa.
So just to return the favor. You or anyone else for that matter should ever can meat in a "Boilng water Canner" ANY meat products that are canned should be canned in a "PRESSURE CANNER" only for safe consumption.
I have seen recipes for canning meats in boiling water canners that have process times of 5-10 hours but If you go to the FDA website they have explainations of why it really isn't safe.
Just a word of caution