What a great idea to can sausage patties - I love this! And great tip about adding the salt. Really makes sense because you are right - it definitely sucks out the salt from the meat. I really noticed it when I canned some corned beef recently.
The salt really helps the flavor. And it is the same for canning fruit - always add sugar or the water or light syrup pulls the sugar out of the fruits and makes them blah... If you can sausage that is slightly sweet, always add in a little sugar too - same reason.
Non-iodized. Many use canning salt, I use any salt that is not idoized. You can use the iodized salt just fine, it just makes the liquid a bit cloudy is all. I make our salt from ocean water, we're along the coast ;)
@@Bullybugger No, I never use it for canning but others might. I honesty don't know if it would make things cloudy or not - it would be safe to use, just not sure what to expect otherwise.
When canning any meat, you need to pressure can it. Cooked meat will kill some bacteria, but not all - normally our gut acid will destroy the rest. But if you don't pressure can your meat, it can and will kill you with botulism. Pressure canning allows the inside of the jars to reach 240 degrees for a specific amount of time (depending on pint or quart) which destroys botulism and other bacteria. This allows the food to be preserved safely. If you water bath meat, boiling water only reaches 212 degrees, there is no way to destroy botulism, so the food is a ticking timebomb. Fruits are higher acid foods and can be safely canned with a water bath canner - especially if sugar is added, which is a preservative itself. Tomatoes are higher acid, but the USDA still recommends adding some lemon juice and salt to increase the acid level making tomatoes safe to water bath. But anything else, beans and meat and veggies, all of them must be pressure canned to destroy the bacteria that will survive the water bath temps. Only pressure canning gets the internal jar temps high enough to make the food safe. I hope that makes sense?
@@everythinghomestead9222 yes it does. Thank you so much. I have another question, do you have to cook any meat before you pressure can it? I have seen other people canning meat and they put it in there raw, what’s the difference?
@@sherrybanks8861 So the short answer is yes, you can raw can it in a pressure canner. However, when you raw can meat it does several things. It will flake apart later into little pieces, it comes out in one big clump of meat (if you watch my canned pork video I show the difference between cooked meat and raw meat that is canned - I walk you thru the differences). If you are making a casserole or want to mash the meat and add mayo to make sandwich spread, it works great. But if you want a chunk of meat in soup or stew, or you want the meat to hold together as you cook it or fry it or however you want to use it - you need to precook it. If you precook the meat, it tends to stay 'together' more. If you put it in raw, it flakes apart. If you precook meat you have a richer, deeper flavor and color - raw packed meat has a mild flavor and a bland color. Cooked meat does not cling to the sides of the jar, raw packed meat does and it is very hard to scrub off later (it almost glues to the side of the jar). So depending on what you plan to do with the meat is whether you precook it or not. I like to precook the meat mainly because it increases flavor. Here is the link to my pork video that will show the difference. I canned both precooked and raw pork so you can see both. ruclips.net/video/Armtb3nYMSY/видео.html If you have any questions, please ask. I love to share with others and I have been canning for over 40 years now. It makes me happy to help others learn or get info about things they haven't tried yet :)
@@sherrybanks8861 Another reason to precook meat is to reduce the amount of fat that ends up on your jars. A lot of fat is not good, it can interfere with the temp in the jars so it can interfere with the canning process (per USDA). When I have fatty meats I precook it. Take roasts for example, I LOVE to pop roasts into the crock pot and add whatever seasonings I want. In the morning I unplug it and allow it to cool down. I can skim the liquid fat off or I can let it cool completely and skim off the partially solid fat. Then I pop the meat in jars, cover with the broth and extra water if needed, and can it. I reduce the excess fat that way and the meat just melts in your mouth and tastes SO good. I can a lot of meat this way for sandwich spreads later. I add mayo to the meat and it is the most amazing sandwich spread ever! With pork, you can add some mayo and BBQ sauce ;) I hope you try canning meat for sandwich spreads - you'll think the canned chicken from the store tastes like paper afterwards, LOL!
@@everythinghomestead9222 Don't tell that to the Amish , who have been Waterbath canning meats for over 100 years . The 3 letter Agency called FDA has a vested interest in helping people become DEPENDENT on processed food by big conglomerate companies, as well as Big Pharma . Google Make it Make to learn how to safely Waterbath Can meats .
New subscriber. I have canned ground sausage but never patties. A new adventure in the making!
Next time I find sausage patties on sale I’ll have to try this. Thank you for a very informative video. 👍🏻💖
I love sasage patties!! Great idea!! Thanks for sharing!!
Great thorough video as I never thought of canning Sausage patties. Where is part 1 and part 2?
What a great idea to can sausage patties - I love this! And great tip about adding the salt. Really makes sense because you are right - it definitely sucks out the salt from the meat. I really noticed it when I canned some corned beef recently.
The salt really helps the flavor. And it is the same for canning fruit - always add sugar or the water or light syrup pulls the sugar out of the fruits and makes them blah...
If you can sausage that is slightly sweet, always add in a little sugar too - same reason.
@@everythinghomestead9222 Thanks!
Do you not use your grease to help preserve the sausage?
What type of salt?
Non-iodized. Many use canning salt, I use any salt that is not idoized. You can use the iodized salt just fine, it just makes the liquid a bit cloudy is all. I make our salt from ocean water, we're along the coast ;)
@@everythinghomestead9222 pink salt?
@@Bullybugger No, I never use it for canning but others might. I honesty don't know if it would make things cloudy or not - it would be safe to use, just not sure what to expect otherwise.
Do you pressure can or can you water bath beings the meat is cooked?
When canning any meat, you need to pressure can it. Cooked meat will kill some bacteria, but not all - normally our gut acid will destroy the rest. But if you don't pressure can your meat, it can and will kill you with botulism. Pressure canning allows the inside of the jars to reach 240 degrees for a specific amount of time (depending on pint or quart) which destroys botulism and other bacteria. This allows the food to be preserved safely. If you water bath meat, boiling water only reaches 212 degrees, there is no way to destroy botulism, so the food is a ticking timebomb.
Fruits are higher acid foods and can be safely canned with a water bath canner - especially if sugar is added, which is a preservative itself. Tomatoes are higher acid, but the USDA still recommends adding some lemon juice and salt to increase the acid level making tomatoes safe to water bath.
But anything else, beans and meat and veggies, all of them must be pressure canned to destroy the bacteria that will survive the water bath temps. Only pressure canning gets the internal jar temps high enough to make the food safe.
I hope that makes sense?
@@everythinghomestead9222 yes it does. Thank you so much. I have another question, do you have to cook any meat before you pressure can it? I have seen other people canning meat and they put it in there raw, what’s the difference?
@@sherrybanks8861 So the short answer is yes, you can raw can it in a pressure canner.
However, when you raw can meat it does several things. It will flake apart later into little pieces, it comes out in one big clump of meat (if you watch my canned pork video I show the difference between cooked meat and raw meat that is canned - I walk you thru the differences). If you are making a casserole or want to mash the meat and add mayo to make sandwich spread, it works great. But if you want a chunk of meat in soup or stew, or you want the meat to hold together as you cook it or fry it or however you want to use it - you need to precook it.
If you precook the meat, it tends to stay 'together' more. If you put it in raw, it flakes apart. If you precook meat you have a richer, deeper flavor and color - raw packed meat has a mild flavor and a bland color. Cooked meat does not cling to the sides of the jar, raw packed meat does and it is very hard to scrub off later (it almost glues to the side of the jar).
So depending on what you plan to do with the meat is whether you precook it or not. I like to precook the meat mainly because it increases flavor.
Here is the link to my pork video that will show the difference. I canned both precooked and raw pork so you can see both.
ruclips.net/video/Armtb3nYMSY/видео.html
If you have any questions, please ask. I love to share with others and I have been canning for over 40 years now. It makes me happy to help others learn or get info about things they haven't tried yet :)
@@sherrybanks8861 Another reason to precook meat is to reduce the amount of fat that ends up on your jars. A lot of fat is not good, it can interfere with the temp in the jars so it can interfere with the canning process (per USDA).
When I have fatty meats I precook it. Take roasts for example, I LOVE to pop roasts into the crock pot and add whatever seasonings I want. In the morning I unplug it and allow it to cool down. I can skim the liquid fat off or I can let it cool completely and skim off the partially solid fat. Then I pop the meat in jars, cover with the broth and extra water if needed, and can it.
I reduce the excess fat that way and the meat just melts in your mouth and tastes SO good. I can a lot of meat this way for sandwich spreads later. I add mayo to the meat and it is the most amazing sandwich spread ever! With pork, you can add some mayo and BBQ sauce ;)
I hope you try canning meat for sandwich spreads - you'll think the canned chicken from the store tastes like paper afterwards, LOL!
@@everythinghomestead9222 Don't tell that to the Amish , who have been Waterbath canning meats for over 100 years . The 3 letter Agency called FDA has a vested interest in helping people become DEPENDENT on processed food by big conglomerate companies, as well as Big Pharma .
Google Make it Make to learn how to safely Waterbath Can meats .