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Canning Projects

Sausage Chunks

1) Put a large pot of water on to boil - you will use the water to fill the jars after they are filled with the sausage.  Set a second small pot of water on to boil - when boiling, turn off and put your seals(lids) in the water to heat.

2) Start with prepared raw sausage large links.  Using a very sharp knife, slice the links into chunks about 3/4" wide.  The knife will get sausage on it and become sticky - just rinse in hot water periodically.

3) Loosely fill jars with chunks - don't overfill the jars

4) Fill jars with hot water, leaving 1" headspace

5) Add seals (lids) and rings - only screwing the rings on finger-tight

6) Place in Pressure-Canner and process according to manufacturer instructions:
(You know - the usual - vent for 10 minutes - add the weight and bring up to pressure)

Process at 10# in a weighted gauge canner and 11# in a dial gauge canner
(at sea level).

Make Sure to Adjust for Your Altitude
(Altitude Adjustment Chart)
Pints:  75 minutes
Quarts:  90 minutes

If you are new to canning - or just want to see how I do it - check out my Personal Canning Routine

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After Canning (and Dehydrating) Recipes
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