Prep Genrl how Do You Can Sausage And Bacon

[Rabbit]

I tried canning raw bacon and it did not do well for me, but I know others here have canned bacon successfully. Would you please explain step by step how you did?

I would also like to learn how to can sausage patties.

I do appreciate the knowledgeable people here and thank you in advance.

 

[KMR58]

I can turkey bacon all the time. I buy the packages from Costco and can it in pints.

Roll 4 strips of bacon and place into a pint jar.
Roll 4 more strips of bacon and place on top of the other 4 strips into the jar.
Add water to 1 inch from the top.

Can 75 minutes at 10 pounds or whatever it calls for in your area.

You aren't going to be able to fry it up like normal strips as it somewhat disintegrates however it's awesome for making omelet's, pizza, etc. I can take a bit of bacon and add it to dishes really easy with great bacon flavor. We don't eat pork so I have never tried pork bacon.

Sausage. I can bulk sausage not patties and it works really well. I make my own sausage from a mixture of ground lamb and ground turkey then I raw pack can it in pints for 75 minutes at 10 pound pressure. Again it's great to make sausage gravy and biscuits or add it to omelet's or pizza, etc.

 

[Illini Warrior]

here's some good tips on bacon canning - you get some associated tips with the "bacon" search >>> Prep School Daily

 

[Kathy in FL]

Sausage patties i cooked and then cover with clean lard to seal them in. Definitely not safety approved but they last for months. I put the seal and ring on the while still very hot and as they cool it seals. But you need to wipe the rim completely clean for this to happen.

It has been a few years since i have done either sausage or bacon.

 

[Toosh]

Since finding this video, I've been canning bacon like this: Runtime10 minutes.

View: https://www.youtube.com/watch?v=cj01DOmBj8o


On any ground meat, including sausage, the recommendation from the NCHFP is to brown it before canning. Just brown it, you don't want to cook it twice. Brown chunks or patties or small links. Browning it keeps it from sticking together into one big glob. There is no way to guarantee that the temperature in the center of the glob is where it needs to be. Browning it assures small air pockets so that the temperature gets high enough in the center.

National Center for Home Food Preservation - National Center for Home Food Preservation

The National Center for Home Food Preservation is your source for home food preservation methods.

nchfp.uga.edu

 

[SouthernBreeze]

Sausage patties i cooked and then cover with clean lard to seal them in. Definitely not safety approved but they last for months. I put the seal and ring on the while still very hot and as they cool it seals. But you need to wipe the rim completely clean for this to happen.

It has been a few years since i have done either sausage or bacon.

I've never done bacon, but I have canned sausage just the way you described doing yours. Left on the shelf for months that way. My grandmother did the same.