Canuary - Pressure Canning Ground Sausage
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- Опубликовано: 21 окт 2024
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Every once in a while, I want sausage gravy and biscuits but I don't want to have to dig it out of the freezer and thaw it so I don't make it. This is genius.
Thanks so much Leisa for standing in for That 1870's Homestead during their family emergency. I have learned so much from you about pressure canning safely. Just goes to show that even at 81 yrs old you can still learn new things. I feel so much better knowing I have things on my shelves to feed us if there is an emergency and we can't get to the store. Bless you.
I panic about the grid system too. I lived and froze through the Texas grid system failure for 8 days. Hubby and I are in 70's but learned this too can happen to you! This is why the pantry inventory this year was PARAMOUNT to getting my protein shelf stable now, instead of later. Thank you Leisa for giving us courage, knowledge and incentive to can year round.
I’m in Texas too. We never lost power but our daughter, who lives 7 miles from us, lost power for the week. Kudos to you for stocking your pantry.
Our electric here in NJ Keeps going out. Pretty scary times. But I think we will all get through if we stick together. 😊
I totally understand. I'm next door in south Louisiana & in a major hurricane area. We live under threat 6 months of the year. It's important we stay alert to what's in our freezers. One reason I absolutely love canning.
This is so versatile!
I'm in Texas too. We only lost power for a few hours here and there. The greatest thing was having beef stew and soups canned up! I just needed to heat a few minutes. I love having shelf stable food!
Had a power surge here in September. It took out my fridge/freezer, water heater, and air/heat. Though I've water bath canned for years, I never graduated to pressure canning. That power surge gave me the nudge to buy a pressure canner and have begun putting my proteins on the shelf. All these recipes have been great inspiration. Thank you
I adore my meat chopper! Got one at the Dollar Tree, and I loved it so much I bought a spare! It makes cooking any kind of ground meat so much easier. I don't know how I didn't realize ground sausage could be pressure canned. Now that I know I am adding that to my list! Thank you for putting together this Canuary series!
This is fantastic. Canning ingredients is a life saver! Tonight I had to run our youngest child to a birthday party, so my daughter opened up canned beef, canned potatoes, canned beans, broth, and tomatoes and made an amazing hamburger soup. She was so grateful for the convenience of canned ingredients and had supper on the table in 20 minutes. I’m so thankful for this collaboration, my pantry stability is growing weekly and I’ve learned soooo much!!💗
The real star of this show is the Meat Chopper! I was introduced to one about 5 years ago and it was life changing! Thanks for sharing!
Yes!!!
I think I'm the only one that wasn't impressed with the chopper 🤦♀️. I think I'm just too old to change my ways. 🤣
Thanks so much Leisa for stepping in for Rachel & Todd. That's what family does. Yes we are a canning family that celebrates Canuary!
Thank you for all of your educational videos Leisa! You've inspired me so much! My daddy is the one who introduced me to you in March 2022 as I was caring for him in his last days. He told me to watch your videos, learn and get to canning! You are a blessing sweet friend!
Awe, that's so sweet! ❤️
I just paid $4.39 a pound for ground sausage on sale, UGH! So I have canned this and actually mix sausage with ground chuck to make my chili. It is so good. This was actually the first thing I ever canned during Covid when I found your channel. You gave me the courage and now I have helped family members that have canned all their lives and have never canned ground sausage before! So now I can dubb it ugly meat, but it is so good!!!!!!
Following your videos and trying to learn, I canned my very first large batches of meat-beef chunks, chicken, and ground beef. I was scared to death of losing 40 pounds of meat but EVERY SINGLE ONE sealed and turned out perfectly. Thank you for sharing your knowledge and safe practices. As a newbie to canning, I truly appreciate you and your commitment to this channel. :) I am building confidence in my ability to do this. I also have purchased For Jar lids after such good reviews. Thanks again, from another Lisa
This is actually kinda funny but a true story. I had the name Lisa P for years until around 2 or 3 years ago. RUclips suddenly deleted my account and wouldn't give it back. I had to create a whole nother account. It just amused me to see the old name again. I completely understand your fear of doing it wrong when learning. I have only been doing this for a few years and I was absolutely paranoid lol. My first project was broth and I was afraid to use it for awhile because I didn't debubble. One thing that helped me was getting a jiggler because I would sit and stare at the gauge. Congratulations on having every single one seal!
You've got this!!
Another great video! There are so many recipes you can make with ground beef. Having it ready to go off the shelf is wonderful!
I am so glad that you did this video. I have really shied away from canning pork, especially sausage because of the high fat content. But now that I see that you do it and recommend it, I will try it as well. Thankyou Leisa!
@@lisapop5219 How ironic on the name!! my very first (and only -until the meat)canning session was potatoes because if I ruined them it was not so expensive. It was only semi-successful after a lot of siphoning because I wouldn't leave the temp alone. My fault. After re-processing, it was successful. I waited 6 months before trying again. Thanks for the vote of confidence!
I SWEAR I WAS SMELLING THAT SAUSAGE! Sausage is one of my favorite meats. Thanks for doing this for Rachel and Todd. Hope all comes out well for them.
Me too! LOL!🤣
Lol, my mouth started watering after hearing sausage gravy. 😂
We canned 20 pounds of ground sausage and about 30 pounds of ground beef last summer following your video directions and they both turned out great. I am glad to see this video as it is a good review. Thanks so much for your teachings.
That’s amazing. I hope to one day be as skilled as you and many on here. 😊
I just cleaned out my freezer and found 8 pounds of sausage. This video has given me hope for my sausage! Thank you so very much!
The idea of canning half a jar of ground pork and half of ground beef was wonderful! Will surely be trying that😍
Thank you Leisa for stepping in when needed, so we don’t miss an episode of the very wonderful Canuary. ❤
Thanks for always stressing food safety in canning methods! And so glad you stepped in to make an extra video to help another canuary canner in time of need. I've never canned sausage but now I will give it a try!
I love your commitment to safety. I really appreciate how you take the time to explain why certain practices are unsafe.
Going back over all of these videos to make sure I have all the recipes, and that I've commented on every one of them because I really don't want to miss a chance at these wonderful prizes! I'm canning a lot of protein because it's honestly the hardest and most important thing to have shelf stable as far as store availability and price. Canning my own and saving freezer space has been the biggest priority because other things are cheap and easy to buy, so they are further down on the priority list.
I love that you not only tell how to can ground meat, but why it is not safe to raw pack it. I am a relatively new canner. I was gifted my uncle's old national no. 7 after he passed, and I have been trying to put all kinds of meals on my pantry shelves, so that even when I'm sick, or after I'm gone, I can still be feeding my family the foods they enjoy the most. It goes beyond convenience for me, for sure. It is one thing I can do for my family that will last quite awhile. I'm working on building my year's supply, but knowing how and why some things work and others don't is important so that everything I put up is safe for the people I love.
The canning QUEEN strikes again!! All this shelf ready food makes my life so much easier and food security is a beautiful thing. Leisa you never cease to amaze me. Anything I can get out of the freezer gives me peace of mind ❤
The first time I wanted to make tacos for dinner and reached instead for a jar of ground beef (already seasoned with onion, garlic, and cumin) rather than take a package from the freezer, go through the thawing and cooking process, I was hooked on canning Taco Meat. I see all the benefits of having canned sausage right there beside it. Thanks, Leisa! I have a 4th project coming up! And thanks also to ForJars making all this possible. Lovin' it. 💟
Good idea!
Thank you for teaching us the tested way. It helps as a newer pressure canner user to know what is known safe. It gives me a good base line to work off of.
I haven't been a huge fan of ground sausage until the last couple of years, it's so versatile. Having it in jars would be even faster for meals than frozen.
Canned sausage sounds like a great idea. I'm still learning and Canuary has been great for instruction and inspiration. Thank you for putting together the collab and to you and ForJars for providing prizes. Honestly, I'd watch anyway, with or without prizes.
I didn’t know that I needed this on my shelf until now. You had me at sausage gravy. Thank you Leisa!
You are so welcome!
I started canning meat this year as I was also worried about loosing our freezer contents. We have 3 full freezers and I've been trying to can my way through a bunch of meat whenever I have a bit of time available. Thanks Leisa for setting up Canuary and helping out Rachel and Todd when they needed to step away. Thank ForJars, I love your product! I'm almost through my 2nd 100 and have had no failures.
I never get bored watching your videos. I look forward every year to Canuary. Thank you, for organizing all the beautiful canners that participate, and bringing us all such excellent content. Thank you to ForJars for joining, and sponsoring this year's Canuary.
Thank you for hosting Canuary.
Thanks for doing the video for the 1870's Homestead. I love watching you. You always explain things in a way everyone can grasp.
You ladies make this look so easy and encourage those of us new to pressure canning. I love that each of you are canning the safe way. Thank you for sharing!
We are a busy family of 6 and learning to safely can chicken and ground beef has been a dinner time saver! We can hit up the sales and have it at the ready. For some reason I'm still keeping my sausage in the freezer through - why haven't I done this yet?! Thanks for the inspiration on this and all the Canuary episodes!!
Thank you, Leisa. I've only canned meat in recipes, never alone but will do so now. I just love Canuary. Thank you to For Jars, (BEST LIDS EVER!) for sponsoring, and all channels participating. Sending love and prayers to Rachel and Todd.
I’m starting to think you’re reading my mind. I’m planning on canning ground beef and taco meat for the first time. Sadly I don’t have any sausages. Looking for the perfect recipe to make my own sausages. Thank you !!!
I hope all is well with Rachel. I think she’s coming back home on the weekend. 🤞And I want to thank Rachel for introducing me to canuary and your channel!!! ❤️❤️❤️🇨🇦🇨🇦🇨🇦
This collaboration has been awesome. Thank you for hosting it and thank you For Jars for sponsoring it.
You are seriously a canning goddess! I always learn from you and feel safe with your knowledge. Thanks for filling in for Rachel and Todd ❤ It feels like family to be watching all these Canuary and For Jars videos!
I have enjoyed watching all of these lovely ladies work in their kitchens to share wonderful ideas and recipes. Thank you for initiating a sense of community and starting a movement towards self sufficiency. I appreciate the concern of safety especially for people that are new to canning. Happy Canuary!
I so appreciate the way you explain why you shouldn't do certain things while canning. I like to know the why not, it helps me to understand the process so much better. Thank you!
Thank you for filling in Leisa! I have learned so much about canning and getting new ideas from Canuary! I am just starting out with pressure canning. Thanks to all for your collaboration!
I just scored $1, 1 pound rolls of Bob Evans sausage recently at our local grocery store, and man oh man, you know I scooped them up by the handful! I ended up with 73 rolls, 73 pounds of sausage in the house. I was tickled pink. Just finished up yesterday, getting it all processed and on the shelf. You did a great job explaining, Leisa! Thanks for that! :) I keep trying to get the word out that I am not a nut for canning my meats, it is so convenient for us, and my freezers are no longer over flowing, which is a great thing going into the new year.
You are definitely by far, one of the best preppers to really explain the ins and outs of canning. I absolutely love your channel. I only just discovered you a couple weeks ago, been trying to catch up on videos in between prepping, shopping, stacking and preserving. Until recently the only thing I ever canned was vegetables from the garden in summer and fall, then the canner would be put away until next harvest. We'll not anymore, I'm now canning meats, and the canner is being used quite frequently when I find a deal in the meat department. Thank you for being real and teaching us more.
❤❤❤THANK YOU FOR PUTTING CANUARY 2023 together! This was my first trip through this wonderful program. Again thank you for all your hard work for putting this program together and ForJars for sponsoring! Looking forward to watching more of these presenters in the future…. I learned a great deal from all of them! GOD BLESS YOU AND ALL YOUR HARD WORK! ❤❤❤
Thank you for this VERY important way to make our food shelf stable for be prepared for a grid down situation. I have canned for over 30 years and only started canning proteins in the last couple years. I was raised canning and this was just something our family had never done. I love having shelf stable protein! Thank you for organizing Canuary! It really helps so many of us. We are never too old to learn!
We have ice storms here in the midwest where I live. Having canned goods on my shelves makes me very happy to know i dont need to leave my warm house to go panic shopping. Love these vids Leisa!
Love having sausage on the shelf. It's nice to be able to suddenly decide to take someone a breakfast casserole and be able to just whip it up and head off to bed without the extra time and mesd.
Thank you Leisa for organizing the January/Canuary collabs. Lots of great canning videos throughout the six years. The meat chopping is a fabulous tool that can even mash potatoes. ForJars lids are amazing! ~ Kate
Thank you Leisa, for always giving us the approved methods. I appreciate your care and love for your community ❤️.
Lisa is so good at teaching the basis and making everyone comfortable canning meat. Thank you Lisa!
We love our chopper tool. Last year I gave everyone on our list one of them and they were all like, “Eh.” I told them to just use it, then talk to me. Now all of them love it so much that they cannot live without them. Haha. Thanks for the great tutorial on this-another good one to put on my to try list (once I get a pressure canner that is).
This has been an awesome collaboration Leisa. I love ingredient canning, I call it my fast food for quick meals. I have a pampered chef meat chopper that has been a total game changer for browning ground meat. Thank you for giving us the approved method for all canning. 💕
Thank you so much for putting together this collaboration. This is my first year and I have enjoyed watching everyone. I have learned a lot also. I’m going to start canning again this year after being away for 20 years. I lived in the mountains and couldn’t raise a garden without a greenhouse but have moved so I will get back at it. Sausage is a great idea. Thanks again!
Thank you for having this wonderful canning collab! I’ve canned the beans that are to help remove the gas factor, excited to see how that turned out! I’ve learned so much this month, my first time watching Canurary! I have sausage in the freezer, love how you presented this video. I’ll be trying this one out asap. You are very much appreciated 🙏😊!
I’ve never canned sausage Belford. I have done ground beef and making sloppy joe is so much easier with it on my shelf. I’m definitely canning this for my biscuits and gravy. I don’t know why I never thought of this so thank you so much for sharing. And thank you Leisa for this collab and thank you For Jar lids. I’m loving Canuary! I don’t know what I’m going to do when there is not a daily Canuary video to watch ❤️
Sounds great!
We do big breakfasts on the weekend. This would be so good for “mash”, eggs, potatoes, cheese whatever’s in the fridge.
I've never canned sausage but I have canned ground beef. Yes the meat chopper is amazing. Thanks Leisa for the collaboration.
Leisa, as you wrap up Canuary for '23, great job. You and the collab team have done another exceptional job. Engaging, detailed, lots of information and examples. From us newer canners, thanks again.
Thank you so much!
Thank you Leisa for putting together such a wonderful canning collab! I'm enjoying collecting new ideas and recipes from folks I'm already familiar with, as well as new folks I wouldn't otherwise see! Bravo, my Dear!
Thank you Leisa! Great way to make our sausage shelf stable! Appreciate all you do for the canning world!
This is so awesome. I've always thought I am a proficient canner, but I've realized by watching all the videos this collaboration has put out that I didn't know you could do so much with meat. Thank you so much for putting this together. All of you have taught me something new. My hope is to eventually try all of these recipes that everyone has shared. God bless all of you.
BTW, I have ordered the ForJars lids. Can't wait for them to arrive.
Yes, Yes. Another great option for breakfast. Thanks for all the support for us Canuary newbies and returnees. We are a biscuits and gravy home, this will make it easier to choose any day of the week instead of a weekend! Love the videos. I already have put up 102 jars this month and need to order more forjar lids already.👍
Sausage gravy in a hurry when you have unexpected visitors....LOVE IT!!! Thank you again!
Thank you for always doing safe and approved canning methods. Your ideas of how to use what you can is also wonderful. I’m looking forward to doing this as well as SO MANY other shared ideas this month. I also have the meat chopper and love it. It’s amazing how well it works.
I appreciate all the knowledge that you share with us! 🎉 I’m really enjoying all these Canuary videos and it’s giving me confidence to do more of my own canning!
I love ingredient canning too because it just makes meal planning so much easier. It also makes canning projects a little less intense. Thanks for all your advice and creating this Collab!
We lost our fridges & freezers after Hurricane Ian and didn’t get power back for 11 days. LOVING learning about making shelf stable foods. Another Canuary item I’m excited to try!
Thank you Leisa & For Jars!
German here. Pressure canning my ground & browned pork meat and raw packed pork meat while this video of yours is playing.
Usually we Europeans use the all-glass WECK-jar system for canning, but I've found that they aren't as good for pressure canning as they are for water bath canning. Reason: The separate rubber gasket often gets pushed out, even when using 3-5 clips during the actual pressure canning.
So my go to jars are generic glass jars with twist-off lids. Anything from pint to quarter size. Useable for all canning methods, super-reliable, and cheap, too.
Thanks for standing in for Rachel and Todd. I pray anything thing is ok with them. I love having ground beef or pork on the shelf. So much easier to get a meal on the table. Thank you!
Thank you for hosting Canuary year after year! I enjoy seeing what everyone else eats and how they prepare their food as well.
Truly a concern with loss of power for our freezer, so making sausage shelf stable will be a win for us! Thanks for all you've done and taught us Leisa!!
I never even thought about canning sausage. I didn't eat enough supper so I feel like I can smell this.
Another recipe going into my Canning Bucket list!!.. And definitely Safety first!!. Especially when it comes to families Health!! Thanks Leisa for the collaboration and for offering an awesome end of the month random... along with Forjars!! that pretty amazing!! :)
This looks great! There's so many possibilities for this. By the time I get all the Canuary things done and canned, it'll be time for Canuary 2024 - there are so many great things to can! Thank you for all these recipes and collaboration!
I have pork sausage in my freezer and I agree about not wanting to rely on the electric grid. I also like the convenience of using already cooked sausage. My kids like pizza on Friday night and this will make pizza night much easier and faster. Thank you for Canuary and teaching us the correct way to pressure can. Blessings!
In a new season of my life. Newly: moved, married and homesteading. Relearning to can, dehydrate and preserve.
I love my meat chopper, thanks for filling in and letting Forjars be a part of Canuary! Im learning so much.
I don't know why I've never thought of canning ground pork. My daughter absolutely loves biscuits and gravy. This will make making her gravy so much easier. Thank you for sharing.
Love this collaboration of canners showing us new to canning all the possibilities canning has to offer! Thank you!!
This looks amazing! I can´t wait to try this at my house. Sausage is on sale again this week. Thank you Leisa and Forjars for sponsoring Canuary 2023.
All I can think of when watching this is "sausage gravy in half the time, yes please!" So many things to can, so few jars in my inventory! lol Thanks for sharing!
It never fails. I always learn some new tips from these videos. I didn't know vinegar tsrnished the rings faster. Thank you so much for this collaboration!
Leisa, thank you for explaining the why and how during your process, and not just the what. You are an excellent instructor! I'm excited to try ForJars lids; they look really nice and sturdy!
My mouth was watering the whole time. I do not know why, I have canned for YEARS, and have done ground beef and a lot of beef roast, pork loin & Chicken, but I never have done sausage! I am on a new mission now, Pork sausage, Italian Sausage (cooked in little balls for pizza!) Look what you have started😁🥰
This is so wonderful. I can't believe how simple canning can be!
I made sausage gravy and biscuits for dinner one night last week. I LOVE the meat chopper, I have wanted one for years and finally broke down and bought one! I will definitely be canning sausage to have a quick meal!! Thank you again so much for putting this collab together.
Absolutely love the backslash behind the stove and the way it reflects off the cook top. I love having meat on my shelf to make last minute meals. As a busy family it has saved me several times.
As much as we use various sausages around this place...especially to many, many uses for ground sausages I HAVE been considering canning for myself.
How timely for you to share!! THANK YOU
I love that you teach us as you go. I’m 75 and just started canning in 2023. Thank you. Barb
Thank you Leisa. I will be doing this with ground beef. I will be so glad to make my beef shelf stable and reduce my dependence on the grid. Thank you For Jars for sponsoring Canuary! Julia
Such a simple yet versitile use for meat...
Oh the things that I can make with this option.
Thank you Lisa for your vision for Canuary, just enjoying it all !!
I canned sausage years ago. I never remember the sage being bitter. Everyone loved it.
Thanks for hosting Canuary 2023. I have never pressure canned before so I am hoping to win the canner and start stocking my pantry shelves.
As a brand new canner I’m definitely realizing the importance of shelf stable proteins!
I've canned ground beef , venison , pork for BBQ, stew meat, meat for chili, tacos, and ground Italian sausage for pizza. Hadn't thought of canning breakfast sausage. This is going to be a nice addition to my proteins. I have 3 shoulders waiting to be made into sausage. This will be a good way to add some freezer space. Thanks for adding some ideas for those of us who are seasoned canners. Never to old to learn new ideas.
Thank you Leisa for "Suttons Daze"!! You have taught me 90% of all my canning!! I Love watching and learning from those whom have knowledge. You have been so helpful in all my success. Canuary & Forjars has kept me busy this month. I am trying to do every recipe I have been watching.
One of these days I am going to start canning some of this stuff instead of just watching videos of other people doing it
Thank you Leisa for stepping in for Rachel and Todd. I’ve canned ground beef never ground sausage. I’m going to have try canning ground sausage.
Praying for Rachel and Todd! I Loved canning my ground sausage for sausage and gravy over biscuits and adding into spaghetti sauce. I love having the cooked meat ready on my shelf. Thank you for sharing!
As always, love your videos! I've not canned pork before but after watching your video I'm going to give it a try! Thanks Leisa for this collaboration and all the others contributing...giving us all the inspiration we need for self sufficiency, love it!
Canning meat became my new and forever gonna do thing last year. We were moving from Montana to Alaska… and had 3 freezers full! Our own raised meat, so I didn’t want to give it all away. And we’re a LARGE family and need the food to feed our own! So a canning I did go! I will always, always, always have canned meat on my shelf! You are full of such yummy meal ideas, I’m wishing I had sausage on my shelf for dinner tomorrow,Lol! Keep up the great videos, I always feel like we are chatting as you go about your canning. 😊
I never knew you could can meat at all. Opening a whole new world for me.
This is my first year for watching Canuary. My husband does the pressure canning and I only do water baths. This will be another great idea I will pass along. .. he’s pressure canned whole sausages before