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Sausage Chunks1) 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).
*** IMPORTANT ***
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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Send me an email at: AnnS@brensan(dot)com