Uploaded April 2022 | Updated September 2026, 1 hour ago
I rearranged my freezer a couple of days ago and found some country sausage I bought last winter — a 5 lb box of rope sausage — and I decided to take out it out of my freezer, remove it from the casings, fry it up, and pressure can it. This will be a great shelf-stable meat to have on hand. I decided to can it in smaller jars — mostly half-pint jars, but also a couple of 12 oz. jars and a single pint jar. Why? Because a lot of times when we use sausage, we just need a little bit and end up freezing the rest anyway. This way, I just take down the amount I need from off the shelf and dump it in a pan, fry it up, and there's no worrying about how to store what we're not eating right then.
For more canning recipes, check out my playlist: youtube.com/watch?v=VJoRtr4JpTE&list=PLcyZYj2Dr9a5f2mdQmSL6D0848NhgLy5O&ab_channel=OldTimeKnowledge
I rearranged my freezer a couple of days ago and found some country sausage I bought last winter — a 5 lb box of rope sausage — and I decided to take out it out of my freezer, remove it from the casings, fry it up, and pressure can it. This will be a great shelf-stable meat to have on hand. I decided to can it in smaller jars — mostly half-pint jars, but also a couple of 12 oz. jars and a single pint jar. Why? Because a lot of times when we use sausage, we just need a little bit and end up freezing the rest anyway. This way, I just take down the amount I need from off the shelf and dump it in a pan, fry it up, and there's no worrying about how to store what we're not eating right then.
For more canning recipes, check out my playlist: youtube.com/watch?v=VJoRtr4JpTE&list=PLcyZYj2Dr9a5f2mdQmSL6D0848NhgLy5O&ab_channel=OldTimeKnowledge
