Canning link sausage?

[Deleted]

I have canned pattie sausage (accoording to the Ball Blue Book).

However, I just scored 15 pounds of link sausage for $20.  Our freezer is full (just barely got it in there).  I need to can it (for room and convinence).  Any suggestions, tips, etc?


They do not have sage (I know canning makes sage highly bitter) and appear to be able to fit into a pint jar with proper head space.


How does link differentate from pattie in processing?

I'm going to have to buy wide mouth jars for cheese, anyway, what are a few more 

[paquebot]

The difference would be that fats and juices will cook out of the bulk patties but would be retained inside the casings if linked. Don't know if you would get enough liquid in the pre-cooking process. Maybe add a little lard in each jar? That's what my family did when canning pork.

Martin

[Deleted]

I can link sausage like Kielbsa and I don't put extra liquid in, they don't produce enough liquid to fill the jar.
I would rather have a little juice then too much.

Next time I can some link sausage I am going to add no more then1/2 a jar of liquid like broth and see how that works

The sausage that I have canned that doesn't have enough liquid tastes great.

[Deleted]

Jun 8, 2015 2:43:02 GMT paquebot said:

The difference would be that fats and juices will cook out of the bulk patties but would be retained inside the casings if linked. Don't know if you would get enough liquid in the pre-cooking process. Maybe add a little lard in each jar? That's what my family did when canning pork.

Martin

Thanks, Martin!

I might add a little lard and prick the casings