Pressure Canning & Freeze Drying Sausage
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- Опубликовано: 26 ноя 2021
- Preserving fresh sausage is a way of increasing our family food security and adding more versatility to our food storage. In the event of a grid down situation that lasts a long time, we will be very grateful to have a variety of meats on our pantry shelf ready for meal preparation. Both ways of preserving sausage yield a delicious result.
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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!!
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!
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
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.
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!
Thank you for this tutorial.
My family really likes sausage but most breakfast sausage has MSG. I finally found a spice mix for breakfast sausage without MSG but it makes 20 pounds!!!
I have a profound respect for our ancestors after today's endeavor. I bought 24 pounds of pork butt and shoulder to grind using my Kitchen Aid mixer's grinder. I started at 10 a.m.. It is now 8:17 p.m.. The canner is processing per your instructions. Ten pounds of ground and 10 pounds of patties. I'm exhausted and that's with all the modern gadgets!
My grandmother had 13 children to feed plus farm hands, along with home and farm chores. As tired as I am from only making sausage, I honestly don't know how our ancestors did all of it!
Blessings on you both. Again thank you for all your tutorials!
Just want to say, the MSG scare was more down to racism in the 60's or something. MSG isn't the one to fear so much as other stuff, glutamate is in all things savory, MSG is just sodium glutamate
@mikafoxx2717 I know what MSG is and that for most people, it isn't a problem. For several people in my family, it is a definite problem. Several of us have stomach/gut issues. MSG has a horrible affect on us. All of us can tell within a short time of eating foods if it has it in there. It's not a pleasant response. Why MSG causes it, we don't know, but it certainly does.
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
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?
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!!
Nice to meet Jim and I saw Pam twinkle at him! Great video! I am learning so much!
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 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. 👩🏽🌾👍🏽🙏🏽💖
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 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!
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!
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!
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
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! ❤️🌹
Thank you . This is a great idea !
I can’t wait for the cookbook!
I really appreciate your videos. Thank you.
Thank you precious lady for all that you, and Jim do.
Thank you for sharing this great information with us all! We appreciate you both!
You two are AMAZING! Thank you for a great idea1.
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.
Wonderful! Thank you both!
Beautiful glass sheen on that cast iron!
Thank you.
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!
Love your countertops and sinks
I love that you did patties. Brilliant!
Wonderful, I was looking to can some sausage eventually. Thank you!
Thank you ,that was a really good experiment.
Great comparisons and review. Thanks!
You are giving me so much motivation. Thank you x 100. I'm so excited to do this.
Thank you for your honest food test.
way to chime in there Jim...always great to see you!
Go Jim! I like seeing him in the video.
Thank you...these are the kind of videos I've been looking for! Very informative!!
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!!
Still finding your great videos!! Thank you ….you are always the best and most complete!
You’ve got me so fired up for my Harvest Right to arrive!!..( AND for next year’s garden) I have great plans for our little farmstead for next year!
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 🥰
Thank you for being such a blessing! ❤️
You are so welcome!
Another amazing video!! You’ve been a great help to me! Thank you so much!!
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.
Your videos are so helpful.! Thankyou.
Thank you so much!! We can and freeze dry as well.
So interesting to watch. Thank you for sharing. 😊
Mr. Jim,. You never fail to impress!! Thanks for keeping our favorite Lady safe ♥️
I learn something interesting and new every time I watch one of your videos. Thank you!
Thank you! I’ve never canned meat, and this was very informative! I’m going to browse your channel and find some information on those Nesco canners. I might have to ask Santa for one. Thanks again…I enjoy your channel.
Great information again thank you
using the band as a mold is so smart!
Thank you!
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?
Y'all are just the cutest couple! Thank you for the video.
Good information. I'm happy the canned one is better because I do not have a freeze dryer. Thanks again Pam great job
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
Your fry pan is seasoned beautifully!
I can't wait to do this along with hamburger patties
Thank you for your video
Thank you . Loved the experiment.
Thank you!
Fantastic video. Thank you so much for being so complete.
You are very welcome.
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!!
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!
Very nice looking skillet. Surface looks very smooth.
I was looking forward to this one. Thank you.
Cindy: I purchased the sausage at a local grocery store where the butcher make their own as well as sell the commercial sausage. Thanks for waiting for us to make this one. Jim
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.
Pam that is a brilliant idea for forming paddies with canning lids🤩
Very informative! Great info! Thanks for the video.
Glad it was helpful!
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
Great flippin' technique into those jars, girl! :-) Thanks for being you (oh, and Jim too) Annandale, Minnesota
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.
Sorry about freeze drying but I don’t have one at this time !!! Great 👍 video !!! I love the pressure canner easy to use !!!
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
I love to watch your videos. You remind me so, so, so much of my MOM. ❤👍
Awesome!
Great video can't wait to try canning sausage
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 so much for your time and knowledge. So helpful to me ...
Richielle: You are welcome! Jim
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 make may own home made sausage glad to know I can actually freeze dry them. Once again thank you for the video and that gadget to form the patties is time saver I gotta have one.
Lia: Thank you for watching. Jim
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
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!
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,
I loved it!
Jean: You are welcome. Jim
Thanks again for another good video and the tip on Steramine. It was also good to see Jim on your side of the camera. I am the Preparedness Director for a small but rapidly growing group of Conservative folks here in Casa Grande, Arizona. I have only recommended you to our 200 plus and growing membership. Keep up the great work and look forward to your book.
Great demo! Both of the sausage patties looked delicious. It's nice to hear the canned ones tasted so good :-)
Mary: Thanks for watching. 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’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.
🌺thank you!
I'm looking forward to canning hamburger and sausage! Tysmfs. Please stay safe and sending hugs to you both 😎💜
Well done !!!
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.
Love your videos! So informative!
Glad you like them!
You TWO are adorable!!!!! Thank you SO much. I’m definitely doing sausage!!!
Judten: Thank you! Jim
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.
This is a great video. I will be canning some raw sausage following your steps. Thank you.
U two are so Sweet. Taste testing. Canning better, Great. Next phase. After all my Hamburger. THANK YOU