I will definitely can some sausage patties! Today, however, I had a freezer failure so I browned, crumbled ground beef and canned it. A catastrophe turned into no big deal! Meat kept in the bottom freezer drawer stayed frozen, so we just moved it to the refrigerator’s big freezer. I had thawed bags of mixed berries, and that was made into jam. I have lost NOTHING, thanks to having canning skills! I know jars are heavy to take camping, but I will take a couple for a fast meal when we are too tired to cook. Heat and eat from the pantry is my kind of fast food! Thanks for the demo; I have not canned any meat patties yet, but I sure will soon!
Before Mom had a deep freezer, she would have me making and frying sausage patties starting when I was eight years old. We almost always with Dad's help butcher a hog late fall every year. We had a cast iron hand grinder to grind sausage. It took all hands on deck. Dad did most of the actual butchering and the curing the bacon and any cured ham. I wasn't allowed to use a knife much yet but I could help grind meat and fry the sausage and help cut up fat to make lard. Also help take care of my younger siblings. It was always a very long day but I remember always enjoying preserving it.
Thank you for this video. When you first mentioned the up coming sausage canning session, my husband and I looked for sausage on sale, and bought 16 lbs! Thank you for giving us more ways to improve our food storage . I can’t wait for the cookbook. Eternally thankful.
@@mendy5453 we used Bob Evans breakfast sausage and I’ve done some johnsonville brats we didn’t like either of them. I’ve heard that sage makes things taste off when canned… so maybe they have sage in them
As a late comer to this particular video, I plan to add sausage and hamburger to my supply. I appreciate each and every video you and your husband design. I can’t thank you enough for the hours and hours of prep work that you perform prior to each taping. My pantry had quite a few supplies but, after watching each video, I make that particular lesson as you describe it. Even though I’m a long time canner, I’ve learned so much. I happened to make some more ghee today. I love it! My pantry continues to fill up!
I'm back, and found this yesterday. I'm cleaning out my freezer of meats so I can fill with more newer meat. Have a bunch of sweet sausage meat and this is perfect, so thank you for all you do.
Bonnie: Thank you for passing the information to others. The cook book is projected to be out by spring. As that time approaches we will post it on our videos. Jim
I love the canning ring shaping tip. Thanks. I just got 120 lbs. of sweet potatoes which I like to bake before I cube and can. So, while they are baking, I will be canning sausage, which I found on sale while I was picking up the potatoes. No, I will not be canning the whole lot of sweets, just one or two canner loads today, depending on my energy and ambition. At least half of the poundage will be stored for fresh eating. And--I will definitely be on the lookout for sausage on sale. It is just the two of us, so I will be canning most of the crumbles in 8 oz. jars for sausage gravy or to put in soups. My favorite way to use the canned sweets is to put a quart, liquid and all, into the blender, add three to five eggs, depending on their size, one can of sweetened condensed milk, pumpkin pie spices, a dash of black pepper and salt, and bake. Not really on today's topic, but I wanted to add this while I was thinking of it...LOL
Brilliant! I loved the trick of forming them in the canning ring so they were the perfect size to fit in the jar! Definitely going to can some sausage!
Thank you for another wonderful video ! It’s lovely seeing both of you . Lucky the woman whose hubby supports ,helps, & appreciates her canning & preparing for tough times ahead. My hubby is my partner & favorite taste tester …
I love that you pulled your phone out from your back pocket. That could have been my 10 year old granddaughter, my daughter, or me. Love your videos and I love you and your family! Please keep the videos coming!
Well you guys already I know…. I Absolutely loved it! We love canned sausage. It’s been a Ky/Appalachia staple for years! My granny used to can sausage when I was a little girl… about 50yrs ago & im positive before then too. She’d usually get outside w/a fire & her huge black iron kettle. I’m Guessing here from memory… probably 15-20 lbs of sausage balls. She’d fill a qt jar about 1/2 full the sausage balls & again guessing here… about 1/2 cup of sausage grease in on top of sausage balls. After that each jar was sealed & turned upside down until the grease was set. She’d then set them upright. Now with all this being said… this type of method had to be eaten fairly quickly because it was quick to get an old taste to it. It’s the best sausage you’ll ever eat! My papaw could eat a whole jar by himself! They’d usually kill 2-4 hogs a year. Until she got her deep freeze this is how she stored her sausage! She’s render her own lard too in that old black kettle. But when she’d can the sausage or tender lard either 1… none of us grand kids were allowed around the hot grease! I lived w/them during the week while my mother worked. My dad was killed in Vietnam so that was what she had to do. So I was blessed to be around for many things like this that they used to do like that! Also just a FYI… our son seems to be reacting well to the treatment so far & tolerating it well. He did a dblQ dose today through IV again. He leaves for Kansas Monday as it’s prime hunting seasons all around for him. Not sure if I told you or not but he’s 1 of very few licensed hunting guides in Kentucky. Plus he travels all over the country for other hunts. I would greatly appreciate continued prayers for him & us. Richard & I both just enjoy you & Jim so very much! Hope you guys had a wonderful Thanksgiving. Ours was great! It was just us & our 2 children but it was just fantastic! Thanks for everything you guys continue to do & demonstrate for us! ❤️🌹
I have so many frozen packages of Italian sausage in my freezer, now I know what to do with it for long term storage. Thank you so much for this video. 👩🏽🌾👍🏽🙏🏽💖
Such a good tutorial on sausage. It definitely was a bonus using the lid for patties, processing 13 pints of different sausage, plus Hamburg patties, whew! You make it look so easy! Well thought through too! Thumbs up 👍
I’ve been freeze drying since Harvest Right started selling their home units. My experience has been that the vacuum seal bags don’t stay air tight indefinitely. Mylar or glass jars - with oxygen absorbers are the only way I store freeze-dried goods. I Enjoy your videos.
Yay! So fun to see Jim do the taste test with you. 💕❤️💕 You all are a sweet couple & it’s nice to see you guys smiling! Seems like food security and emergency preparedness makes my eyebrows scrunch, but you guys make it more fun and entertaining!!!
I've been watching your channel a long time and this is the best video I have seen!!! Pam, your method of forming the patties using those tools that I would love to have would be a dream. Jim, it was great to see you this time! Oh, I can just taste that sausage!
Another wonderful video! Thank you so much. This is very interesting and I plan on pressure canning some sausage patties and hamburger patties. Dr. Pat, you just flipped those patties right into the jars. Like a pro. lol Thank both of you for taking us through the processes and sharing with us. Also, I am looking forward to the cookbook.
Pam is exceptionally good at everything, she everything look so easy that whatever intimidation factor you might feel is overcome with the urge to do it right now!
I am so glad that I watched this. I canned one can of sausage last weekend but I was unsure if I did it correctly even though I followed the instructions to a t. I have the exact same canner you have. I feel so much better about what I canned now. I love the idea of having sausage shelf stable.
Thank you so much for giving us different meat canning in the Nesco. Bought one after watching your testing of it. Please do more meat canning via Nesco. Love all of your videos! You and Jim are such a blessing!
Honestly I think you are both so amazing. I have learned so much from you both. I unfortunately do not have a scientific mind but you make it so easy on me. I am so grateful to have found you. I can't wait to can sausage meat!
I'm glad you liked the canned sausage. I've had some in the freezer, but I've been hesitant to can it. Didn't want to mess it up because it's some of my favourites. But I'll give it a shot now. When you said sausage crumbles in eggs, that perked my ears up, too. Sausage in storage, doesn't get much better than that!
I agree. I’m from Texas and we make breakfast tacos/burritos a lot. Cook the sausage half way, throw in some shredded hash browns, add eggs. When finished very lightly toast or brown each side of your tortilla. Fill with egg mixture, drizzle on some salsa, sprinkle with sliced green onions and cilantro. Roll up and devour. 😉
Thank You and Jim for the video and taste test opinion. I've been discouraged against canning ground meats. I've been told it comes out grainy. I will definitely can some beef and sausage, because you and Jim both liked it and the texture.
Two questions, please: 1) Could tomato sauce be used instead of broth or would it be too viscous? and 2) Could browned meatballs be used instead of meat patties? Also, I am very impressed and pleased that the canned sausage is preferred to the freeze dried (since I cannot afford a freeze drier). Thank you so much for this video! I love Jim's expressions when he tastes the food
I'm sure you'll find a good answer, but I was thinking this through myself and am going to work more along the lines of tomato juice rather than sauce/puree (i.e. flavorful, but a bit thinner which seems to line up with the USDA intentions and facilitate heat transfer ...)?
@@published1789 Yes, yes...I've considered this also. I have also considered adding cubed tomatoes. However, I believe whatever I end up trying will require me opening a jar immediately after processing to temperature check the inside; otherwise I will never be comfortable serving it. Thanks!
I really appreciate your videos. You’re well spoken, organized, and answer possible questions a viewer may have. Your audiovisual is seamless and professional. When I’m trying to find information on food storage, canning, etc. I think, “what does Rose Red have to say?” 😊
Pat and Jim, Thank you so much! I'm considering canning some of the ground loose, as I make an Italian type of soup with beans and sausage. It's so very similar to hamburger.
Exactly how I've pressure canned sausage (and hamburger) for past over 50 years. They are both staples in my canning pantry. The ring trick is how my mom & gma did it. Makes perfect size patty. I like to keep crumbled, sweet and hot available, adds so much versatility to meals. 👍👍
YAY!! Electric man is back!! Jim, the fabulous comment that the canned sausage melted in your mouth is an excellent review, unbiased and EVERYTHING! Pam, sorry that the power went out during the experiment you seem to do quite well in recovering from what might have thrown me into a snit fit. I will certainly conduct myself better than I might have should a similar situation arise... just go back to the beginning...This is another fantabulous video!! You two are wonderful to do these videos and please keep them coming! My dehydration leaves much to be desired but I'll get there and I know it will be worth the "trip". A++ on the video and A+++ on the food final review 😇. Thank you very much 😊.
My hubby loves the hot in the casings and I use the hot & mild together when I make spaghetti & lasagna for everyone. It gives such a good flavor to the dishes.
I have freeze dried cooked sausage links (no casing). I first boiled them to remove as much fat as possible. Then I browned them a little more using no oil, and patted them with paper towel, to remove the residual fat. Then I lined the tray with 4 layers of paper towel, and then put the meat in. Cover the tray with another paper towel and freeze dry. Covering the meat will keep your dryer cleaner. (My first uncovered batch made a helluva mess of ejected fats/oils!) The process did cause them to lose a little flavor, but they still taste great. I like them dry as it reminds me of the old Pork Patty MRE I always seemed to get stuck with in the military.
Another great video! I love that mold, and I absolutely love your hack with the canning band. I saw in the USDAs book that you can can burgers but weren’t sure. Thanks to you I now know 🥰
Thanks so much for the taste test. I always like to hear your opinion on taste and texture. It may differ from mine but It helps me to decide if I want to try the preservation method or not!
As usual, a great video! You can purchase from Amazon a set of Lodge silicone handle covers. That way, you don't have to deal with the towel to keep from burning yourself. I highly recommend. Thanks for doing this - I am happy to know that patties, in addition to crumbles, can be canned.
Today's the day. I'm going to try freeze drying & canning sausage. My sausage comes from a local rancher & it's extremely lean. I've rewatched the video several times so I'll check back w/how the process went. TY for making this video.
I have a corsi dehydrator and like it, but wish I could afford a freeze dryer. But it's ok. I learned how to can from you, and that's what I'm going to do. I have frozen sausage in the freezer, so I'm canning that up.
You have been a great help to me in dehydrating and how to store for a long time. Thank you, I’m 72 and I used to can food but I had a stroke and it’s too hard for me but I have bought canned sausage from Walmart. Thank you again. I used to eat more vegan so I need vegi.
Wonderful! So good to know. Ive canned for 50 years but wasn't sure how the spices would do canned. When I form the patties for hamburger I put them on a large cookie sheet in the oven just long enough for them to be brown one the outside and release some of the fat. I'm going to get some sausage out of the freezer now to jar up, thank you!
I have been putting off freeze drying sausage, but no more!! You just made up my mind for me. Not sure if I will do it raw, or cook it first. We love my canned sausage; it makes quick, easy meals and is very tasty. Thank you!
I recently learned to can meatballs. I used mushroom powder, dried onion/garlic and parsley as the binder. OMG! They're delicious. I really like your sausage patty idea. I have just a few wide-mouth pint jars.🤔my brain is churning now.
Learning so much by watching your videos mrs. Pam. I never knew sausage (fresh not cured as you stated) could be freeze dried. Also I've never heard of steramene? before. Now I'm going to have to look for it online.
Jim and Pam I really love videos with you too I really enjoy watching you all taste the foods and seeing you all can together you both are such a amazing people I just love you both to death I just wish I was closer around to learn a lot of things off of that lovely wife of yours God bless you too hope you have a good one and see you both in your next videos love you
I tried this yesterday using grass fed beef. I overstuffed the jar, so a couple of the jars didn't seal. I opened one and warmed one of the beef patties for breakfast this morning. Oh my goodness! It was amazing!
I grounded up a pork roast and made it into sausage a few months ago.. used a canning ring also.. I froze half in patties and canned half in patties.. I need to do more just in crumbles for sausage gravy.. great video.. thank you..
When I saw that you were canning sausage, I was immediately interested because I know the USDA doesn't recommend caning processed meats. I had not realized they were referring to CURED meats, and that UNCURED meats were safe to can. So thank you for clarifying that.
Thanks for watching! I am in the middle of refinishing that pan and some of my other ones as well. I hope they turn out OK. I am doing a video on the whole process.
Wonderful videos! I just love learning all about what you are doing with canning and preserving food for long term storage. I'm doing it too and sleeping better at night knowing I have a way to put food on the shelf in case it is REALLY needed. But, it's wonderful to have on the shelf for "fast food" at home now that everything is so expensive to go out to eat. Better quality foods for my family as well :) Thank you for all that you do!
I am so glad to have watched your video. I did not start to pressure can and dehydrate until this year. When my Mother was alive she would ever so often say that she was really craving some of the ground beef and sausage that they use to put up in patties in jars when she was a kid. I wish I could have made some for her. Thank you for the video. I will put the information to good use.
Thank you so much for your heart videos! I love that you use a scientific method in your videos. I learn so much from you. I bought the Nesco canner!! I love it!!
You two are so cute together! I enjoy watching your videos and have learned so much from you Rose! Thank you! I’ll be trying sausage for sure. We love hot Italian.
Lorine: Yes, we have fun making our "prime directives" work. Yes, we buy our Hot Italian at a local market and find it is much better than the commercial "stuff" which seems bland. Let us know the results of your Hot Italian sausage experiments. Jim
Could you make hamburger patties to pressure can too? I’m thinking so. I love your videos, have canned for years but I love the technical information. I can’t wait to order your book for myself and for my 3 daughters! Thank you for the careful details!
Excellent instruction on canning and freeze drying sausage. I am totally in awe of how easy & quick the process went!! Self sufficiency is the new cool!😊
Always a welcome sight seeing your new videos. I’ve been canning vegetables for years but never any meat, you have inspired me to try soon. I only have a pressure canner but I hope it would work the same. Grateful you tried both canning and FD since I do both as well. Thanks so much.
I have done some pressure canning of meats, this summer, for the first time. Just in an ordinary pressure-gauge pressure canner, not one of the new digital ones. I was a little intimidated by it until I saw Pam & Jim's videos.
I know this video is for sausage but wanted to say I bought the garlic peeler from one of your other videos. I really like it. What a great gadget. Thank you
I love the idea of using a ring for packing the sausage in there. They get cooked down a little, just enough to fit uniformly in the jar. I can't wait to make this as soon as my corn is all processed. I'm starting to get a canning queue. It's almost time to buy a second canner. LOL
Another great video! Don't you just LOVE the electric canners? I love my Instant Pot Max for small batch canning! At this time I'm not trying to stock up a full pantry. I just rotate through my home canned goods. And I'm single so I hardly ever do a large batch of anything.
Jackie: I think rotation of items is a great way to go. That way you do not get so far ahead of where you really need to be or are. Yes, being single, I could see how you do not need to make large batches of canned items. Thanks for watching our channel. Jim
Jackie, I too, love my InstaPot Max for this. It makes it so easy to open and warm. I've got chicken and hamburger in my storage and cannot wait to try the sausage.
Fantastic as usual! Thank you so much for this informative and timely (for many of your viewers) video. Jim thank you for taste testing, I know that’s a wonderful job with all of the wonderful things Pam cooks. Love to you both!
Valorica: Yes, the sausage was very good, especially Italian Hot. Well, someone has to do the taste testing with Pam. I guess, I the logical choice. Thank for your very nice comments and watching our channel. Jim
RUclips just popped up your videos on my suggested videos list - I don't know what took them so long since I have been watching other preparedness RUclipsrs for the last 2 years, I have been binge-watching all your videos now! LOL! Great information! I started canning meat in the fall of 2020 so glad to learn some better ways of canning meat. I would think keeping both ways of preserving sausage since the mylar bags can be kept for so many years (well, if I can ever afford a freeze dryer) and can sausage for the food storage I rotate on a regular basis. Looking forward to your cookbook! And will sure spread the word about your RUclips channel!
I will definitely can some sausage patties! Today, however, I had a freezer failure so I browned, crumbled ground beef and canned it. A catastrophe turned into no big deal! Meat kept in the bottom freezer drawer stayed frozen, so we just moved it to the refrigerator’s big freezer. I had thawed bags of mixed berries, and that was made into jam. I have lost NOTHING, thanks to having canning skills! I know jars are heavy to take camping, but I will take a couple for a fast meal when we are too tired to cook. Heat and eat from the pantry is my kind of fast food! Thanks for the demo; I have not canned any meat patties yet, but I sure will soon!
Yep.
Beautiful glass sheen on that cast iron!
Thank you.
Before Mom had a deep freezer, she would have me making and frying sausage patties starting when I was eight years old. We almost always with Dad's help butcher a hog late fall every year. We had a cast iron hand grinder to grind sausage. It took all hands on deck. Dad did most of the actual butchering and the curing the bacon and any cured ham. I wasn't allowed to use a knife much yet but I could help grind meat and fry the sausage and help cut up fat to make lard. Also help take care of my younger siblings. It was always a very long day but I remember always enjoying preserving it.
What a rich memory you have of the lessons taught and the value of a cooperative family effort!🙂
Ms. Georgia, thank you for sharing. I loved it!!
Using the canning lid band as a sizer for the patties is brilliant! No guess work involved.
Isn't it great? And my Mom used to use them for cookie cutters, in a pinch, so this brings back good memories. :-)
They make a good biscuit cutter, too.
Thank you for this video. When you first mentioned the up coming sausage canning session, my husband and I looked for sausage on sale, and bought 16 lbs! Thank you for giving us more ways to improve our food storage . I can’t wait for the cookbook. Eternally thankful.
Please do a few jars and try them before canning the whole 16 lbs… we don’t like the flavor of canned sausage… (we do like canned ground beef)
Which brand did you use? Just curious
@@mendy5453 we used Bob Evans breakfast sausage and I’ve done some johnsonville brats we didn’t like either of them. I’ve heard that sage makes things taste off when canned… so maybe they have sage in them
@@mendy5453 p
@@mellow_mel1313Italian sausage is delicious canned. Try that. No sage.
Nice to meet Jim and I saw Pam twinkle at him! Great video! I am learning so much!
As a late comer to this particular video, I plan to add sausage and hamburger to my supply. I appreciate each and every video you and your husband design. I can’t thank you enough for the hours and hours of prep work that you perform prior to each taping. My pantry had quite a few supplies but, after watching each video, I make that particular lesson as you describe it. Even though I’m a long time canner, I’ve learned so much. I happened to make some more ghee today. I love it! My pantry continues to fill up!
I'm back, and found this yesterday. I'm cleaning out my freezer of meats so I can fill with more newer meat. Have a bunch of sweet sausage meat and this is perfect, so thank you for all you do.
I tell all my patients about you because you emphasize food safety as well as security. I can’t wait for the Pam and Cindy book!!!
Bonnie: Thank you for passing the information to others. The cook book is projected to be out by spring. As that time approaches we will post it on our videos. Jim
Y'all are just the cutest couple! Thank you for the video.
Love the science tidbits. Always learn so much. You're awesome, thank you, Pam and Jim
Hi, Pam does the freeze dried raw meat still need to go in the freezer due to not having been cooked?
I love the canning ring shaping tip. Thanks. I just got 120 lbs. of sweet potatoes which I like to bake before I cube and can. So, while they are baking, I will be canning sausage, which I found on sale while I was picking up the potatoes. No, I will not be canning the whole lot of sweets, just one or two canner loads today, depending on my energy and ambition. At least half of the poundage will be stored for fresh eating. And--I will definitely be on the lookout for sausage on sale. It is just the two of us, so I will be canning most of the crumbles in 8 oz. jars for sausage gravy or to put in soups.
My favorite way to use the canned sweets is to put a quart, liquid and all, into the blender, add three to five eggs, depending on their size, one can of sweetened condensed milk, pumpkin pie spices, a dash of black pepper and salt, and bake. Not really on today's topic, but I wanted to add this while I was thinking of it...LOL
Thanks for these tidbits and the recipe! Sounds great!
Pam, you always look lovely, but this blue blouse is exceptionally flattering!
Now- on to learning how to can meat!
Mr. Jim,. You never fail to impress!! Thanks for keeping our favorite Lady safe ♥️
Brilliant! I loved the trick of forming them in the canning ring so they were the perfect size to fit in the jar! Definitely going to can some sausage!
Yesssss!!!!! Such a simple and smart little trick! Me toooo!!
Great flippin' technique into those jars, girl! :-) Thanks for being you (oh, and Jim too) Annandale, Minnesota
Thank you for another wonderful video ! It’s lovely seeing both of you . Lucky the woman whose hubby supports ,helps, & appreciates her canning & preparing for tough times ahead. My hubby is my partner & favorite taste tester …
I love that you pulled your phone out from your back pocket. That could have been my 10 year old granddaughter, my daughter, or me. Love your videos and I love you and your family! Please keep the videos coming!
Well you guys already I know…. I
Absolutely loved it! We love canned sausage. It’s been a Ky/Appalachia staple for years! My granny used to can sausage when I was a little girl… about 50yrs ago & im positive before then too. She’d usually get outside w/a fire & her huge black iron kettle. I’m
Guessing here from memory… probably 15-20 lbs of sausage balls. She’d fill a qt jar about 1/2 full the sausage balls & again guessing here… about 1/2 cup of sausage grease in on top of sausage balls. After that each jar was sealed & turned upside down until the grease was set. She’d then set them upright. Now with all this being said… this type of method had to be eaten fairly quickly because it was quick to get an old taste to it. It’s the best sausage you’ll ever eat! My papaw could eat a whole jar by himself! They’d usually kill 2-4 hogs a year. Until she got her deep freeze this is how she stored her sausage! She’s render her own lard too in that old black kettle. But when she’d can the sausage or tender lard either 1… none of us grand kids were allowed around the hot grease! I lived w/them during the week while my mother worked. My dad was killed in Vietnam so that was what she had to do. So I was blessed to be around for many things like this that they used to do like that! Also just a FYI… our son seems to be reacting well to the treatment so far & tolerating it well. He did a dblQ dose today through IV again. He leaves for Kansas Monday as it’s prime hunting seasons all around for him. Not sure if I told you or not but he’s 1 of very few licensed hunting guides in Kentucky. Plus he travels all over the country for other hunts. I would greatly appreciate continued prayers for him & us. Richard & I both just enjoy you & Jim so very much! Hope you guys had a wonderful Thanksgiving. Ours was great! It was just us & our 2 children but it was just fantastic! Thanks for everything you guys continue to do & demonstrate for us! ❤️🌹
I have so many frozen packages of Italian sausage in my freezer, now I know what to do with it for long term storage. Thank you so much for this video. 👩🏽🌾👍🏽🙏🏽💖
My 8 year old son and I love your channel
Such a good tutorial on sausage. It definitely was a bonus using the lid for patties, processing 13 pints of different sausage, plus Hamburg patties, whew! You make it look so easy! Well thought through too! Thumbs up 👍
They make everything look easy!
@@lionheart830 which heart? And easy?
I’ve been freeze drying since Harvest Right started selling their home units. My experience has been that the vacuum seal bags don’t stay air tight indefinitely. Mylar or glass jars - with oxygen absorbers are the only way I store freeze-dried goods. I Enjoy your videos.
Nice to know. Thanks.
Yay! So fun to see Jim do the taste test with you. 💕❤️💕 You all are a sweet couple & it’s nice to see you guys smiling! Seems like food security and emergency preparedness makes my eyebrows scrunch, but you guys make it more fun and entertaining!!!
Thank you! We enjoyed making and taste testing the sausage. Jim
I've been watching your channel a long time and this is the best video I have seen!!! Pam, your method of forming the patties using those tools that I would love to have would be a dream. Jim, it was great to see you this time! Oh, I can just taste that sausage!
Thank you precious lady for all that you, and Jim do.
Another wonderful video! Thank you so much. This is very interesting and I plan on pressure canning some sausage patties and hamburger patties. Dr. Pat, you just flipped those patties right into the jars. Like a pro. lol Thank both of you for taking us through the processes and sharing with us. Also, I am looking forward to the cookbook.
Pam is exceptionally good at everything, she everything look so easy that whatever intimidation factor you might feel is overcome with the urge to do it right now!
I noticed that, too! I can't help but wonder if it would work that well for me, lol.
I’m so looking forward to your cookbook! Thanks for yet another very informative video. You are the best instructor out there.
Christy: The plan is to have it ready by spring. As it gets closer, we will make a general announcement. Jim
I am so glad that I watched this. I canned one can of sausage last weekend but I was unsure if I did it correctly even though I followed the instructions to a t. I have the exact same canner you have. I feel so much better about what I canned now. I love the idea of having sausage shelf stable.
Thank you so much for giving us different meat canning in the Nesco. Bought one after watching your testing of it. Please do more meat canning via Nesco. Love all of your videos! You and Jim are such a blessing!
This is so cool! Glad to know that I can actually can (un-cured) sausage, but that had never been clear to me before. Thank you!!
I can’t wait for the cookbook!
Honestly I think you are both so amazing. I have learned so much from you both. I unfortunately do not have a scientific mind but you make it so easy on me. I am so grateful to have found you. I can't wait to can sausage meat!
Donna: Let us know the results of the sausage making. Thank you for the complements. Jim
I'm glad you liked the canned sausage. I've had some in the freezer, but I've been hesitant to can it. Didn't want to mess it up because it's some of my favourites. But I'll give it a shot now. When you said sausage crumbles in eggs, that perked my ears up, too.
Sausage in storage, doesn't get much better than that!
And gravy....sausage gravy. I have a few envelopes of gravy mix in my stash. :)
I agree. I’m from Texas and we make breakfast tacos/burritos a lot. Cook the sausage half way, throw in some shredded hash browns, add eggs. When finished very lightly toast or brown each side of your tortilla. Fill with egg mixture, drizzle on some salsa, sprinkle with sliced green onions and cilantro. Roll up and devour. 😉
Still finding your great videos!! Thank you ….you are always the best and most complete!
Thank You and Jim for the video and taste test opinion. I've been discouraged against canning ground meats. I've been told it comes out grainy. I will definitely can some beef and sausage, because you and Jim both liked it and the texture.
Two questions, please: 1) Could tomato sauce be used instead of broth or would it be too viscous? and 2) Could browned meatballs be used instead of meat patties?
Also, I am very impressed and pleased that the canned sausage is preferred to the freeze dried (since I cannot afford a freeze drier). Thank you so much for this video! I love Jim's expressions when he tastes the food
I have canned meatballs before. Just do it the same way, brown the, first . I have canned them in broth or In tomato sauce
@@lynsmith2698 Thanks!
You two are just lovely!
I'm sure you'll find a good answer, but I was thinking this through myself and am going to work more along the lines of tomato juice rather than sauce/puree (i.e. flavorful, but a bit thinner which seems to line up with the USDA intentions and facilitate heat transfer ...)?
@@published1789 Yes, yes...I've considered this also. I have also considered adding cubed tomatoes. However, I believe whatever I end up trying will require me opening a jar immediately after processing to temperature check the inside; otherwise I will never be comfortable serving it.
Thanks!
As always, I enjoy your videos. After the holidays are over my canning list is chili, bourbon chicken, black beans and now I will try your sausage.
I really appreciate your videos. You’re well spoken, organized, and answer possible questions a viewer may have. Your audiovisual is seamless and professional. When I’m trying to find information on food storage, canning, etc. I think, “what does Rose Red have to say?” 😊
Wow, thank you! We are so happy that we present the information in a manner that answers your questions. Jim
Pat and Jim, Thank you so much! I'm considering canning some of the ground loose, as I make an Italian type of soup with beans and sausage. It's so very similar to hamburger.
Mary: Good luck and let us know the results on your soup. Jim
Exactly how I've pressure canned sausage (and hamburger) for past over 50 years. They are both staples in my canning pantry. The ring trick is how my mom & gma did it. Makes perfect size patty. I like to keep crumbled, sweet and hot available, adds so much versatility to meals. 👍👍
I love to watch your videos. You remind me so, so, so much of my MOM. ❤👍
YAY!! Electric man is back!! Jim, the fabulous comment that the canned sausage melted in your mouth is an excellent review, unbiased and EVERYTHING! Pam, sorry that the power went out during the experiment you seem to do quite well in recovering from what might have thrown me into a snit fit. I will certainly conduct myself better than I might have should a similar situation arise... just go back to the beginning...This is another fantabulous video!! You two are wonderful to do these videos and please keep them coming! My dehydration leaves much to be desired but I'll get there and I know it will be worth the "trip". A++ on the video and A+++ on the food final review 😇. Thank you very much 😊.
Ha ha! Agreed! 🥰
Enjoy seeing Jim in the videos. Thanks for showing us these methods, I believe I'll be canning some of our homemade sausage!
Paula: Thank you! Let us know the results when you can your sausage. Jim
I love that you did patties. Brilliant!
My hubby loves the hot in the casings and I use the hot & mild together when I make spaghetti & lasagna for everyone. It gives such a good flavor to the dishes.
Thank sounds fantastic! Thanks for sharing.
I learn something interesting and new every time I watch one of your videos. Thank you!
I have freeze dried cooked sausage links (no casing). I first boiled them to remove as much fat as possible. Then I browned them a little more using no oil, and patted them with paper towel, to remove the residual fat. Then I lined the tray with 4 layers of paper towel, and then put the meat in. Cover the tray with another paper towel and freeze dry. Covering the meat will keep your dryer cleaner. (My first uncovered batch made a helluva mess of ejected fats/oils!) The process did cause them to lose a little flavor, but they still taste great. I like them dry as it reminds me of the old Pork Patty MRE I always seemed to get stuck with in the military.
Thanks for the information, there are some very good suggestions. Never liked MREs when I was in the Air Force. Thanks for watching our channel. Jim
Just amazing. Info was very much appreciated. Am going to try ground beef canning for my family. Thanks.
Another great video! I love that mold, and I absolutely love your hack with the canning band. I saw in the USDAs book that you can can burgers but weren’t sure. Thanks to you I now know 🥰
Thanks so much for the taste test. I always like to hear your opinion on taste and texture. It may differ from mine but It helps me to decide if I want to try the preservation method or not!
As usual, a great video! You can purchase from Amazon a set of Lodge silicone handle covers. That way, you don't have to deal with the towel to keep from burning yourself. I highly recommend. Thanks for doing this - I am happy to know that patties, in addition to crumbles, can be canned.
I’ve got those - they work well. I’ve also seen them in leather for a rustic look.
Great comparisons and review. Thanks!
Lovely to see you today! Y’all are so cute. Compatible! Keep teaching. We need you.
Pat: Yes, we plan to keep our channel going. Thanks! Jim
You TWO are adorable!!!!! Thank you SO much. I’m definitely doing sausage!!!
Judten: Thank you! Jim
Today's the day. I'm going to try freeze drying & canning sausage. My sausage comes from a local rancher & it's extremely lean. I've rewatched the video several times so I'll check back w/how the process went. TY for making this video.
I have a corsi dehydrator and like it, but wish I could afford a freeze dryer. But it's ok. I learned how to can from you, and that's what I'm going to do. I have frozen sausage in the freezer, so I'm canning that up.
You have been a great help to me in dehydrating and how to store for a long time. Thank you, I’m 72 and I used to can food but I had a stroke and it’s too hard for me but I have bought canned sausage from Walmart. Thank you again. I used to eat more vegan so I need vegi.
Love your countertops and sinks
Wonderful! So good to know. Ive canned for 50 years but wasn't sure how the spices would do canned. When I form the patties for hamburger I put them on a large cookie sheet in the oven just long enough for them to be brown one the outside and release some of the fat. I'm going to get some sausage out of the freezer now to jar up, thank you!
Thank you! I loved seeing both of you taste testing😊. I have PC sausage crumbles, but never the patties. I have to do the patties!!
Thank you for sharing this great information with us all! We appreciate you both!
I'm looking forward to canning hamburger and sausage! Tysmfs. Please stay safe and sending hugs to you both 😎💜
I have been putting off freeze drying sausage, but no more!! You just made up my mind for me. Not sure if I will do it raw, or cook it first. We love my canned sausage; it makes quick, easy meals and is very tasty. Thank you!
I recently learned to can meatballs. I used mushroom powder, dried onion/garlic and parsley as the binder. OMG! They're delicious. I really like your sausage patty idea. I have just a few wide-mouth pint jars.🤔my brain is churning now.
I just powdered a bunch of dried mushrooms--thanks for the meatball idea.
I love canning meatballs! I followed Leisa's video instructions at Suttons Daze and canned some in broth and some in sauce 😋
Pam that is a brilliant idea for forming paddies with canning lids🤩
Thanks for sharing. I enjoy your channel and the information you share. Much appreciated!
Thanks for watching! Jim
Learning so much by watching your videos mrs. Pam. I never knew sausage (fresh not cured as you stated) could be freeze dried. Also I've never heard of steramene? before. Now I'm going to have to look for it online.
Jim and Pam I really love videos with you too I really enjoy watching you all taste the foods and seeing you all can together you both are such a amazing people I just love you both to death I just wish I was closer around to learn a lot of things off of that lovely wife of yours God bless you too hope you have a good one and see you both in your next videos love you
Thank you so much!! We can and freeze dry as well.
Oh good! I don’t have a freeze dryer so I loved that you did a taste test, and melt in your mouth is a win in my book! I am gonna try this!
I tried this yesterday using grass fed beef. I overstuffed the jar, so a couple of the jars didn't seal. I opened one and warmed one of the beef patties for breakfast this morning. Oh my goodness! It was amazing!
I grounded up a pork roast and made it into sausage a few months ago.. used a canning ring also.. I froze half in patties and canned half in patties.. I need to do more just in crumbles for sausage gravy.. great video.. thank you..
Your fry pan is seasoned beautifully!
When I saw that you were canning sausage, I was immediately interested because I know the USDA doesn't recommend caning processed meats. I had not realized they were referring to CURED meats, and that UNCURED meats were safe to can. So thank you for clarifying that.
Herschel1738: Yes, the sausage was fresh and very good to eat when canned or cooked fresh. Thanks for taking the time to get the clarification.
Wonderful! Thank you both!
You made me smile . Melt in your mouth. Adorable
Thank you...these are the kind of videos I've been looking for! Very informative!!
I enjoyed the whole video but was really impressed with the seasoning of that frying pan. Wish mine looked that slick. Thanks for the video.
Thanks for watching! I am in the middle of refinishing that pan and some of my other ones as well. I hope they turn out OK. I am doing a video on the whole process.
Wonderful videos! I just love learning all about what you are doing with canning and preserving food for long term storage. I'm doing it too and sleeping better at night knowing I have a way to put food on the shelf in case it is REALLY needed. But, it's wonderful to have on the shelf for "fast food" at home now that everything is so expensive to go out to eat. Better quality foods for my family as well :) Thank you for all that you do!
I am so glad to have watched your video. I did not start to pressure can and dehydrate until this year. When my Mother was alive she would ever so often say that she was really craving some of the ground beef and sausage that they use to put up in patties in jars when she was a kid. I wish I could have made some for her. Thank you for the video. I will put the information to good use.
This is a great video. I will be canning some raw sausage following your steps. Thank you.
way to chime in there Jim...always great to see you!
Thank you! I have 10 lbs of sausage I need to deal with. So glad the canned sausage was good. I will be canning my sausage.
I thought it was very yummy!
Thank you so much for your heart videos! I love that you use a scientific method in your videos. I learn so much from you. I bought the Nesco canner!! I love it!!
Mic: You are so welcome! Jim
You two are so cute together! I enjoy watching your videos and have learned so much from you Rose! Thank you! I’ll be trying sausage for sure. We love hot Italian.
Lorine: Yes, we have fun making our "prime directives" work. Yes, we buy our Hot Italian at a local market and find it is much better than the commercial "stuff" which seems bland. Let us know the results of your Hot Italian sausage experiments. Jim
Aw! Now I'm hungry! Awesome video!!
Hope you enjoy, Jim
I am going to use your trick of shaping thing with the canning lid.!
Great video can't wait to try canning sausage
Could you make hamburger patties to pressure can too? I’m thinking so. I love your videos, have canned for years but I love the technical information. I can’t wait to order your book for myself and for my 3 daughters! Thank you for the careful details!
She did mention the method is the same for ground beef.
Excellent instruction on canning and freeze drying sausage. I am totally in awe of how easy & quick the process went!!
Self sufficiency is the new cool!😊
R N: Thank you for the awe(some) statement about freeze drying sausage. Jim
Thank You Pam. I love sausage and I did not know you could can it. I will look for the uncured kind of sausage and give it a try.
Patty: That sounds great. Let us know the results of your sausage experiments. Jim
Ohhh a cook book …. Yay!
Mrs. Hudson: Pam and Cindy expect the book to be out by Spring. Jim
Always a welcome sight seeing your new videos. I’ve been canning vegetables for years but never any meat, you have inspired me to try soon.
I only have a pressure canner but I hope it would work the same.
Grateful you tried both canning and FD since I do both as well.
Thanks so much.
I have done some pressure canning of meats, this summer, for the first time. Just in an ordinary pressure-gauge pressure canner, not one of the new digital ones. I was a little intimidated by it until I saw Pam & Jim's videos.
I know this video is for sausage but wanted to say I bought the garlic peeler from one of your other videos. I really like it. What a great gadget. Thank you
Great to hear! Thanks for sharing.
I love the idea of using a ring for packing the sausage in there. They get cooked down a little, just enough to fit uniformly in the jar. I can't wait to make this as soon as my corn is all processed. I'm starting to get a canning queue. It's almost time to buy a second canner. LOL
D: That sounds great! Jim
Another great video! Don't you just LOVE the electric canners? I love my Instant Pot Max for small batch canning! At this time I'm not trying to stock up a full pantry. I just rotate through my home canned goods. And I'm single so I hardly ever do a large batch of anything.
Jackie: I think rotation of items is a great way to go. That way you do not get so far ahead of where you really need to be or are. Yes, being single, I could see how you do not need to make large batches of canned items. Thanks for watching our channel. Jim
Jackie, I too, love my InstaPot Max for this. It makes it so easy to open and warm. I've got chicken and hamburger in my storage and cannot wait to try the sausage.
I use the tablets also. It’s safe on my counters.I truly enjoy watching all your videos
Loved your canning of patties from Australia
Fantastic as usual! Thank you so much for this informative and timely (for many of your viewers) video. Jim thank you for taste testing, I know that’s a wonderful job with all of the wonderful things Pam cooks. Love to you both!
Valorica: Yes, the sausage was very good, especially Italian Hot. Well, someone has to do the taste testing with Pam. I guess, I the logical choice. Thank for your very nice comments and watching our channel. Jim
@@RoseRedHomestead you are very welcome! We all just adore Pam and think it’s so sweet you two are on this journey together.
RUclips just popped up your videos on my suggested videos list - I don't know what took them so long since I have been watching other preparedness RUclipsrs for the last 2 years, I have been binge-watching all your videos now! LOL! Great information! I started canning meat in the fall of 2020 so glad to learn some better ways of canning meat. I would think keeping both ways of preserving sausage since the mylar bags can be kept for so many years (well, if I can ever afford a freeze dryer) and can sausage for the food storage I rotate on a regular basis. Looking forward to your cookbook! And will sure spread the word about your RUclips channel!