Over the weekend, my husband and I were re-organizing the big freezer (it’s a bi-annual event), and pulling out anything that was a mystery for near future pitch or use. We got done with that, but then, because I wore mittens this time (I’m usually a big dummy/really smart about this and make my husband to the heavy lifting on the freezer) I had the brain wave of doing the smaller freezer too. Now we can find everything. The big upshot for me, though, was that we had WAY more frozen sausage, of every type, than I had expected. Much of it was either freezer burnt or on it’s way to being so. So, what did I do? Of course I canned it!
Here’s what I did – it was astoundingly simple.
I defrosted the sausage in the microwave.
I cut them to fit into pint jars, a pint’s a pound, the whole world round, right? (Use clean, sterilized, jars.) I jammed those puppies right on in there! Where there was less than a full jar, I experimented. In some, I added some water, and in others, a little oil. We’ll have to see which is better next time I need sausage.
Then, I processed them in my brand new All American 30 QT pressure cooker that I got for christmas – it was the ONLY thing I wanted – for 90 minutes at 10 lbs pressure.
This is what’s called a raw pack. You do nothing to the meat or veg before you can it, just pop it on in!