Small Batch Canning | PICKLED SMOKED SAUSAGE - No canner required!!
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- Опубликовано: 6 сен 2024
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My brother would like these. I have never canned before but plan to try
They are so good! Canning is great , you should definitely try!
I love small batch recipes because since Im just feeding 2 people the big recipes sometimes make it so not wverything gets eaten in time.
You can even just stick them in the fridge and they keep forever!!
I tried making these they turned out great thank you for the recipe 👍
You are so welcome!
Gonna try these as soon as possible! You always seem to find just the right thing to can! Thanks for all you teach us.
Thanks again for the jars! So very much appreciated!
I’m so glad you enjoyed the video and found it helpful!!
Very good video. I’m going to give this a shot. I am not real experienced with canning. I have done hot wax peppers in the past but they always turned out mushy. The flavor was great, but I couldn’t get that Christmas and then I discovered that many people use calcium chloride. I have made quite a bit of hot pepper jelly over the years. Technically I think it would be considered preserves because it has the pepper pieces in it, but my question is, you mentioned you boil to sterilize the jars for 40 minutes. All of the recipes I used as a basis for my hot pepper jelly, it’s 10 minutes. I’m curious as to the reason you go with 40. I guess my first assumption would because meat is part of the equation but wanted to ask.
I don’t recommend using the calcium chloride- makes everything taste like bleach.
Great job on canning what you have 😊
I sterilize the jars for 10 minutes- WB for 40
Hope that answers your question!
Gunna try, hello from Dallas. I grew up in Farmington Hills, MI rocks!
Well hello!! Yes Michigan is awesome!!
Tyfs another no pressure canning idea Chelsea. Love the mini smoked sausage😂 ❤
Oh ya love a little weenie do ya? LOL Hugs!!
🌭
Those look Very tasty Chelsea.... Had me scared for a moment but using the vinegar definitely makes it safe for water bath canning. And Best of all i have some little smokies in my freezer🤗🤗🙏🙏 Kendra... Big hugs my friend ❤️
They are delicious!! Hugs to you! 💗
Hi, I've been looking for this video for a long time. Shelf life pickled sausage. Lots of video on this subject but requir refrigerator. Not much good when grid comes down. Thank you
You are very welcome! Glad you found it helpful! I’m all about preparedness…. and believe everyone should be prepared and have back ups to back ups.
My husband asked me last week if I could make pickled smokies like the ones that used to be in a large jar sitting on the bar counter years ago. This video is perfect timing! When you use this brine for pickled vegetables, such as carrots, beans, asparagus (quart size) how long do you process? Thank you!!
Awesome , so glad this helps! For the other pickled veggies , I do 15 minutes for quarts and 10 for pints!
@@Our_Urban_Homestead … awesome! Definitely going to give this a go!
Subscribed from Cyprus
Welcome!!
Subbed back!
Watching this, and thinking about the leftover cowboy candy juice I have in jars...🤔 whatcha think?
I bet it would be delicious!! but I think I would put them in the fridge instead of processing them.
HELLO AGAIN. THIS WILL ALSO WORK FOR BOLOGNA AND WATER BATH CAN IT. I WANT TO DO BOTH. I WAS CURIOUS CAN YOU WATER BATH PICKLED EGGS
Hi Garry! Yes this works for Bologna! I personally don’t waterbath my pickled eggs, they last for a very long time without doing much. But if you REALLY want to , I would suggest doing the eggs the same way. My family doesn’t WB the eggs. They either stay in the fridge or on the shelf without processing them. It’s just a matter of preference. I feel safe with the amount of vinegar that I don’t process
THANK YOU FOR YOUR HELP
@@Our_Urban_Homestead
Just saw your video. Looks great. Why 40 min's instead of the usual 10 or 15?
Hi Larry! So since it’s a smoked sausage I was taught to do them for 40 unlike a pickled vegetable 😊
@@Our_Urban_Homestead Thank you,appreciate it. New subscriber,here.
I'm brand new to canning but I thought you had to pressure can meat, is water bath canning these ok because of the "pickling liquid" or because the smokies are fully cooked?
(I admit I've not eaten anything "pickled" other than pickles...of course not including the most important ingredient added to a Bloody Mary 😉 won't order/drink/make one w/o dill pickle juice...anyway, my mind isn't computing what a pickled smokey sausage would taste like. But I like that this is a small batch recipe so I'll have to give it a try)
Just bought a Carey/Nesco 9.5qt Electric canner, which you can pressure can, pressure cook and water bath can in...so I'm looking for all the small batch recipes that I can find (wanting to take my maiden voyage with it hopefully this week)
Hi! So yes , because they are pickled is what makes them safe to waterbath. I wouldn't do it with any other meat other than the smoked sausage though!
So glad you are getting into canning! I have many videos on it in a playlist - feel free to check them out!
Happy canning!!
Im trying this today!! Looks yummy. If I wanted to do just asparagus, would I water bath for 40 minutes? Thank you
Hi Joanne! Asparagus is 10 minutes for pints - 15 minutes for quarts. I just did some the other day and have an upcoming video on it!
HI. IS THAT 40 MINUTES NO MATTER WHAT ELEVATION YOU ARE. PLEASE LET ME HEAR FROM YOU. I WANT TO TRY THIS. ALSO CAN YOU LEAVE THESE ON THE SHELF AFTERWARDS
40 minutes for my elevation ( 1,000 or less) I would add 10 minutes if you are above 1,000ft
Yes these are shelf stable after processing
I THINK MINE IS 900 IN MIDDLE TENN. THANK YOU FOR YOUR ADVICE. ENJOYED THE VIDEO. YOU COULD PROBABLY BUY A THICK CUT OF OTHER DELI MEATS AND CUT THEM IN STICKS AND WOULD BE GOOD. @@Our_Urban_Homestead
1 more question, could you do brussel sprouts like this too?
Yes you can!
I’m gonna have to try these I think my husband would love these. Can you just brine them and put them in the fridge like pickled eggs or do they have to be water bathed?
You can just stick them in the fridge!
Can you just use 5% vinegar and not add water?
You can!
Thank you for answer. I just wanted to make sure so no rust or seal breakage happen during storage because of vinegar.@@Our_Urban_Homestead
Where did you find that jar grabber
amzn.to/43c6wbc very affordable and much better than the other ones!
You don't list recipe.
Sorry Linda, you will just have to write it down 😊
HI. I HAVE ONE MORE QUESTION I HOPE YOU CAN ANSWER FOR ME. IT LOOKS LIKE YOU DO A LOT OF PICKLING. I AM DIABETIC AND I NOTICE A LOT OF PEOPLE USE SUGAR. WOULD IT BE SAFE TO USE STEVIA INSTEAD OF SUGAR WHEN PICKLING
Hey there Gary! Yes stevia is perfectly safe for canning- so is monkfruit sweetener, which many diabetics use ! Hope that helps you 😊
THANK YOU SO MUCH. IT IS NICE TO HAVE PEOPLE LIKE YOU ON RUclips THAT ARE WILLING TO HELP PEOPLE THAT ARE NEW TO THIS. YOUR HELP IS APPRECIATED @@Our_Urban_Homestead
@@garrycarter8485 thank you so much for saying that- I truly appreciate it. I try Sir !
May have missed it but how long do these safely last on the shelf after WB canning them? Thanks!!!