how about making home made link sausages .. and canning them

Discussion in 'Back to Basics' started by tacmotusn, Jan 6, 2011.

  1. tacmotusn

    tacmotusn RIP 1/13/21

    Well I tried canning bacon recently. Quite successfully I must say. In the past I have also canned chicken leg quarters and chicken breasts. Always when I can catch them on sale. My last deer was reduced to bulk sausage (2 parts deer / 1 part pork - boston butt roasts), browned just to take the pink off, and canned in pints and quart jars. That worked out quite well also. For my next project I am going to use some recently discovered sausage recipes (link below), stuff them in casings, and then can sausage links. I recently posted a thread about canning various meat with a UGA University of Georgia, Agriculture dept how to info. To can sausage links, you cut them to length appropriate to fill wide mouth quart or pint jars and leave about 1 inch of headspace. Prick the casings to allow juices to escape without bursting the links, and quickly sear the sausages in a skillet with a little cooking oil to reduce the tendency for the sausages to stick together in the canning process. Fill your jars, and process in a pressure canner at 10 pounds for 90 minutes. Enjoy.
    English Bangers Recipe
  2. Joseph Thomas

    Joseph Thomas Monkey+

    Tac, I'm a canning freak and that sounds like a darn good idea. What do you figure shelf life on home canned meats is? I've heard different ranges with wide variations.
  3. Brokor

    Brokor Live Free or Cry Moderator Site Supporter+++ Founding Member

    I imagine large chunks of meat can fine at home as long as it is in the liquid. I never tried entire chicken legs or breasts before. And sausage! Oh, man. Sign me up.
  4. tacmotusn

    tacmotusn RIP 1/13/21

    I have had no problems with meats, poultry, and fish canned and not used up until 2 to 5 years after being canned. I have a 12 x 16 foot pantry on a concrete slab and R-38 insulation all walls and ceiling. This space maintains a temperature almost never higher than 65 degrees or lower than 45 degrees. I limit going in there to get things and bring them to the ready pantry. It is almost always dark in there as well. Storage conditions are important!
    standby I am going to post a ton of homemade sausage recipes....
    Thanx, tac. Moved the recipes to "recipes."
  5. Disciple

    Disciple Monkey+

    Brothers the sausage maker is whom I go to for my supplies. I'm just starting out so I'm still new to the craft but they do have decent stuff.
    They do have a web-site I forget it right now but just type in your searchbox the sausage maker and you'll get it.
  6. tacmotusn

    tacmotusn RIP 1/13/21

    I am not in my comfort zone as a prepper if I don't have 150 plus quarts of various meats, poultry and fish on the shelves of my bulk pantry.
  7. fish

    fish Monkey+

    canning is something we english are wary about due to harmfull bacteria issues,i am rare in that i bottle fruits,i would like to learn more of how to safely 'can' meats,what equipment tdo you use? any links to easy to follow instructions?
  8. Disciple

    Disciple Monkey+

    Brother Fish Ball has an excellant website plus we have canning forums that you can look for real easily on the web. I don't currently have any sites on hand to give you but i most certainly can have some for you soon.
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