Pressure Canning Ground Sausage - Shelf Stable Meat!

[@mommiedearest5337]

Your jar lifter has the tell tale signs of years of canning. That’s the sign of a true professional! Your videos are full of detail and encouragement. Plus, I feel like we’re just sitting around your kitchen, chatting and having fun.

[@SuttonsDaze]

Awe, thank you

[@alamogirl]

I have that same jar lifter! It was my grandma's 😂

[@lucythomas4077]

Your getting snow!!!! Wish we were here looks so beautiful.

[@emmanuelled.meunier9819]

Tips for people who want to try: cook the ground meat WITH the water. Around 1/2 cup per pound. It doesn't do chunk and it is easier to put in the jar... And you can do your own sausage seasoning with ground pork.. I normally use pork loin when it is cheap and I do breakfast and italian sausage meat

[@dianatennant4346]

I'm 67 and remember the old days still canning meat in a water bath canner and I don't remember for how long but it was a long time. I know that's no longer safe and I like that you are showing people the proper way to do things. I also like my pressure canner and the fact that you don't have to cook things four and a half hours in a water bath anymore. Bless you for everything you do

[@libbyleatherwood6940]

Leisa, you have inspired me so much! I have been canning since I was in my thirty’s, but never canned meat! In 2021 I canned ugly chicken and was beyond excited! Then I canned ground venison, then yesterday I canned 10 pints of ground beef and 8 pints of bottom round roast, because of your video’s! Thank you so much❤️ Oh, I turned 75 in December…love your channel…doing sausage next..hugs from south Alabama !

[@countycalling]

I also gained the courage to can meats with her. Doesn’t it feel good knowing you will have a good supply of foods in your shelf. I’m also a December baby

[@SuttonsDaze]

You got this!!! Thank you!

[@libbyleatherwood6940]

@@countycalling Hi Rose! Yes it feels really good to have shelf stable meet in my pantry! Happy belated birthday!

[@leighannmauk]

When you forgot the water in 2 of the jars, I was telling you. Even tapped the screen a few times! lol great info as always Thanks for sharing.

[@SuttonsDaze]

Good catch! Sorry I didn't hear you......lol

[@sherireuther3047]

🤣🤣🤣

[@jjwideawake.9397]

I enjoy canning meat. Canning in general is enjoyably especially the end product. Use to put up about 300 jars every August when my kids were young and at home. Drove to Eastern Washington for fruits and vegetables, came home with hundreds of lbs.

[@madmecyr]

I did this yesterday with 'older' hamburger trying to clean out one of the freezers. 15 quarts worth and I cooked in the roaster too. Every jar sealed with the forjars lids! I like them. I also added boullion powder as I heard this will help keep the meat from getting mushy.

[@kathyduncan6227]

Nothing better than sausage gravy and biscuits!

[@teresawebster3498]

Thank You, I love sausage gravy!😊

[@BanDanaGramma]

I always enjoy your canning videos, Leisa! How convenient to have sausage ready to go!

[@joylouise5417]

You are an excellent teacher! So knowledgeable and patient. Thank you for sharing your knowledge. So glad I found your channel.

[@CrazyGrandmaWeaz]

I just started doing this last year for the same reason. We had a huge hog butchered. He wouldn't get on the trailer for the first butcher date and by the time we got another date he was huge! I love it on the shelf. Pizza topping, sausage gravy, adding to pasta. Fantastic teaching video!!

[@Michelle_Myers]

Questions: When you filled up the 2 jars you put the Harvest Guard lids on, did I miss seeing you add the water? If you miss adding the water to the jar could that cause siphoning? Just want to make sure so I don’t miss a step! Thanks Leisa❤️❤️

[@SuttonsDaze]

Oh my goodness!!! Talking and canning can be an issue Nice catch, thanks

[@laurarochester3054]

I came to ask the same thing. Also one of the jars didn’t get debubbled

[@jogoleegirl4821]

I noticed that too. Are those jars that didn't have water added still safe?

[@jennyrogers2070]

I noticed the same thing about the harvest gold lids u didnt add water

[@lynnglover8472]

I've noticed some people don't have water I did not have water to mine I hope it's okay

[@sandys.1891]

You had me at sausage gravy. I need to get more sausage onto the shelf & out of the freezer. We buy a whole pig annually & I still had frozen sausage left from last year's pig. So a big canning day is in my future. I didn't know you could use the fat cap to make sausage gravy. Thanks for another teaching gem. That's why I watch you because your canning knowledge is phenomenal.

[@chayh.6249]

Thanks “Teach’”!!! Looks absolutely gorgeous! Sending Blessings!

[@SuttonsDaze]

Thank you

[@jackicarroll1490]

Love Sutton’s Daze. Even though I have been canning for 40+ years, I still learn some new things. Just a note, Walmart has sold Golden Harvest jars and lids for a couple of decades. I used to buy them there instead of the major brand because they were cheaper. Over the last few years I noticed they were missing from Walmart’s shelves, but this year they are back. I think they are just as good as the other brands. Thanks so much for your videos!

[@laurarochester3054]

I love sausage especially for pizza. Thank you!

[@ericawaymaster2919]

I have had so many fails and siphoning lately too. It is so frustrating at times. I love the idea of using the roaster to cook up the sausage. Thanks for another great canning video!

[@marygriffin7181]

Great sausage video! Thank you!

[@nakmorris7438]

Great video. Thanks.

[@jinglesh1398]

I like the idea of using the roaster to cook the meat before canning it. Thanks

[@SuttonsDaze]

Our pleasure!

[@ctwhiteboy]

Another great canning tutorial

[@rhondagillespie6031]

Great idea! How easy for breakfast. So many uses, omelette, gravy, pizzas etc.

[@akristakat2828]

I so love watching your videos. Thank you!

[@SuttonsDaze]

Thank you

[@stanleypennock2118]

We add about 1/2 cup of vinegar to the canning water when we can. It eliminates washing the jars and cuts water chemicals to a bear minimum in the canner. Saves labor and more importantly time.

[@lindajones3056]

I just took 12 pints out of the canner. Love some sausage gravey & biscuits 😋

[@catherinebenner6246]

At 8:10, you gave the best description of "fingertip tight" with a visual. After researching clarity on that, I found it hard to be sure how tight was tooooo tight. So, I started trying something that worked. Put lid on jar with magnet but leave magnet on standing up. Drop ring around magnet. Hold magnet while turning ring. Stop turning ring when jar starts to turn. This works great when the jars are hot. I'm less tempted to crank.

[@kathyduncan6227]

You can watch Mouse Toes and she shows you how tight finger tip tight is! She is a hoot!!

[@laurielyon1892]

I'm canning up some more this weekend. Love this! Just opened up another jar tonight to have it ready for my son to take to work in the morning. He takes it EVERY DAY!

[@carolmalko615]

Great video, Leisa! I learned I can still use the meat if I forgot to put in the water. Valuable knowledge I wish I knew sooner, lol!

[@Dreemwever]

Your a WEALTH of knowledge! How I wish you gave one on one tips for beginners!

[@valerienazelrod9809]

thank you for helping me remember how to can sausage. It has been a long time. i enjoyed listening with you explaining! You are very nice and informative with a joyful attitude. So nice meeting you!

[@jeanettegilder1616]

I love that sink!

[@amysvob3066]

Love having sausage on the shelf! Great video.

[@TweetyBirdFan2010]

I just love how much I learn so much about canning that you present. I got to try this. Looks yummy!

[@pamelawhite5036]

My sausage came out GREAT. .thank you so much for your videos

[@kennahermes6111]

I love adding my canned sausage to homemade pepperoni pizza for a 2-meat pepperoni & sausage pizza!

[@susanmoore7864]

Bought 200 lids , came really quick, love the forjar lids

[@SuttonsDaze]

Awesome

[@debgreen5139]

lol, me too,getting more,

[@danniemcdonald7675]

Excellent video! I love canning ground sausage in half pints. It's just enough for sausage gravy I add a jar of Italian sausage to a larger jar of ground beef for spaghetti sauce or lasagna 😋

[@pamelawhite5036]

Beautiful, doing sausage this morning

[@pnmholdings4635]

Love it. Been doing it for years.

[@SuttonsDaze]

So handy to have

[@kathiebartley3131]

Canned some store bought Pattie’s like you said to do. Wasn’t too sure about the water in with them but followed your instructions. Had a couple that didn’t seal so will freeze but tried a couple to check them out. Very pleased with taste and texture with a couple of eggs. Thank you for all your videos. You are a joy to listen to.

[@deelynn8611]

Wanted to say I used beef broth instead of just water. Totally delish! I used it so far in making a pasta topping, with cream cheese and a few spices. So good.

[@defendressofsan8948]

Thank you so much, learned a lot!

[@julieatkins2946]

Good video! Love canned sausage!💖😍

[@SuttonsDaze]

Me too!

[@patriciagraham4786]

Thanks for sharing. I just canned sausage a couple of days ago. I make sausage gravy with it or mix half sausage and half canned ground beef in my spaghetti sauce.

[@beckysteinmiller338]

Excellent video! Thank you!

[@KatheeRN]

TY for doing this. One of my favorite meats. I buy 10 lbs of fresh ground sausage from a local farmer. It has no preservatives in it, so it must b frozen the same day I buy it. I'll have to ask what spices they put into theirs. This is a "must" canning for me. I love me some ground sausage!!!

[@SuttonsDaze]

Mine too!

[@vickiegossett7214]

Looks great. Thank you!

[@SuttonsDaze]

Thank you

[@sandyzeiss2589]

Thank you thank and a thank you!

[@SuttonsDaze]

You're very welcome

[@thebigmann81]

Pork chops and eggs over easy so delicious 😋

[@dededammann9108]

I know this video was ground sausage but tomorrow I will be canning my first ground meat (ground beef). My forjar lids just came in the mail today. I'm using new ball jars tomorrow but switching out the ball lids for forjar to test them out. I'm nervous and excited!

[@MissTippiLu]

Great video. I’m still new to canning. This helps me a lot. Thanks.

[@angelalormand719]

Great video! Loved seeing the snow falling too. I live in SE Texas and snow is very rare here.

[@barbaradumler6503]

@12:49 as you were talking you forgot to put the water in.😂 So it was probably not siphoning. Glad I'm not the only one that gets distracted. Again you are a great teacher

[@przlsc]

Think you forgot the water in those first two @ 12:00 😉 very involved in teaching, I think. I would have missed half of them if I was talking us through it!

[@SuttonsDaze]

Oh my goodness!!! Talking and canning can be an issue Nice catch, thanks

[@przlsc]

Yum!

[@deanawade5878]

Thank you.

[@crazyldy002]

so jealous of your sink, love it 🙂

[@angiegreen6366]

Fabulous to watch I learned so much. On the last two jars of the first 9 you did, you forgot to put water in them. Would that make them siphon? I’m asking, not to be critical, but because I’m learning! You are a wonderful teacher thanks for sharing your talent with us.

[@SuttonsDaze]

That would be it! Totally missed filling those with water. Talking and canning is not as easy as it looks.....lol That would not cause siphoning, but is why I thought those two siphoned.

[@sallymalmberg9574]

Thank you!

[@SuttonsDaze]

Thank you!

[@yooptrooper]

I'll be trying this out! Electricity can't be guaranteed in this day and age, so canning is perfect! Not to rain on your parade, but I need to save you a few jars. So, do not hit the bottom of the jar when packing in product. Can't tell you how may jars have had the bottom fall off during canning, but it's more than a few. I just told myself "old jar" for the first 2 or 3. But then had it happen during packing. The only jar I tunked, broke. DUH! I narrowed it down to tunking the bottom of a jar when filling with a hard object. This can create/start a crack in the glass at the point of curvature in the bottom.

[@jerriscollins-ruth9019]

Love getting our own meat. Good job Lesa

[@countycalling]

Did you get the leaf lard? That’s one of the favorite things for me. I love how fresh rendered lard looks in jars. We are going to look into a half pig this year, along with 1/4 cow. Yum yum. Thanks for the great info

[@rosedolch8637]

Boy did I learn about the jars being greasy, lol.. I wish I had seen this video first before I canned my sausage. I took vinegar and paper towel and cleaned the jars that way like a dork! Worth it tho since now I can make lasagna or spaghetti sauce with sausage nice and quick now.

[@jamestboehm6450]

Canned pork shoulder aka (butt roasts) makes amazing pulled pork. A little trick I learned from you. Going to try sausage if I can find some at reasonable prices

[@SuttonsDaze]

You're going to love it

[@lilbitatatime3763]

Your large sink is amazing! I clean one jar at a time or they will flip over in the soapy water. It's not so bad when washing 7 quarts but cleaning 20 pints is time consuming. Sausage in jars looks good just like ground beef. Thanks for sharing! My last canning project all ForJars lids sealed and two Bernardin failed.

[@nakmorris7438]

Love it. Thanks!

[@dianek1263]

Instead of using water would a store bought marinara sauce be okay? I was thinking of pressure canning hot Italian sausage with the sauce to get the heat from the sausage? I love your videos. I have learned so much. Thank you

[@kimberlyhaney7582]

The Walmarts near me have Golden Harvest lids and jars on occasion. Just saw some there the other day.

[@SuttonsDaze]

Awesome!

[@LynnAColeman]

I think the last two jars you used the Harvest Guard lids on and forgot to add the water might be the ones that syphoned. Not sure, but I've learned a lot from your videos.

[@SuttonsDaze]

That would be it! Totally missed filling those with water. Talking and canning is not as easy as it looks.....lol

[@teresawebster3498]

Snow day😊😱

[@rondamcfalls7696]

Can't wait to find some sausage on sale so that I can try this...

[@fonkapollo]

I’m sure you’re giving good advice about not using a butter knife to debubble, but I’m a 6’3” 200# guy that’s been gently using a butter knife to debubble for 12 years of canning and I’ve had one jar out of many thousand break in the canner. I used a butter knife today to can 13 more pints in jars that are years old. I’m of the opinion that more people need to interject their activities with common sense and that’ll go a long ways with some of these antiquated practices that aren’t really hard rules; and I can list many of said “rules”. Just my 2¢.

[@russupsidedowntopbottom955]

that is some yummy stuff

[@SuttonsDaze]

You know it...lol

[@rockymountainhomesteadangela]

Thank you for your videos!!! They are so helpful. You helped me overcome my fear of pressure canning last year and I've been canning away since. Question - just because I want to be sure. Can I can the johnsonville maple flavored sausage? I use that for when I make biscuits and gravy and would love to have it canned ready to go. Just wanted to know if flavors make a difference in safety. Thank you in advance!

[@decoy8645]

Nothing to do with your delightful sausage just want to let you know that I ordered one of those headbands and I love it thank you Leisa.

[@SuttonsDaze]

Aren't they great? Lol

[@susanprice3454]

Ranch mix. Hmm well that is why you like it so much. But now I have a new thing to try when I make sausage.

[@jtharp9265]

Learning as much as I can . Buying a presto 16qt or would the 23qt be better ..I have a Glass top electric confection stove we bought when we down sized to this home in 2016 & heard presto was the best for Glass tops , Basically I'm asking should I purchase the 16qt or 23qt ??? An will be binge watching all your canning videos at age 56 , I did water bath your blueberry jam at Christmas with our 2 youngest granddaughters ages 9 & 8 . By tying the canning lids together & put the jars ontop of that in a big stock pot . But won't do that again . Burnt myself 4x . We have a much bigger garden this coming year & will be vacume sealing corn , green beans etc . But want to learn to can meat & stews etc ... God bless you Mrs. Josette Tharp Montgomery County, Texas 🙏🏻 thank u

[@SuttonsDaze]

That is totally a judgement call only you can make. Both only hold 7 quarts, the 23qt double stacks pints.

[@jtharp9265]

@Suttons Daze thank you , When I was reading reviews it stated the 23qt is stainless steel where the 16qt is aluminum, do you know if getting the 23qt would be better ? Thank you very much for such a quick response, They r going fast & I want to purchase before They are gone . God bless you 🙏🏻

[@oldtimerlee8820]

I have the Presto 16 and 23 quart canners. Most of my canning is done in the 23. Because there are only 2 of us, now, I downsized from quarts to pints for most of our canning. I can fit 20 regular mouth pints or 16 pints wide in the 23. The 16 quart only holds 10 regular pints and 8 wide mouth. I do a lot of big batch canning when I find foods on sale, or when friends give us fruits, garden surplus and venison. The 23 qt can be used for water bath canning pints and quarts. The 16 can only waterbath pints. It isn't tall enough for quarts. If you can only buy 1, I recommend buying the 23 qt first. That gives you the maximum capability per canner load. IMO, it's easier to process 14 pints at one time than to do a canner load of 10 and second load of 4 (or some other combo that equals 14. ) When I hot pack meats, if I have extra room, I'll can any broth left over from filling the jars of meat. That said, I also use the 16 quart Presto when I have small batches to do. (Minimum is 2 quarts or 4 pints.) That's why I bought the 16. No need to pull out the larger one for 5 or 6 pints of food. Hope this helps.

[@jtharp9265]

@Oldtimer Lee Thank you so much for all the information, that really helps me alot , I'm gonna go with the 23qt as with the glass top , I can water bath also then , God bless you . Mrs. Josette Tharp Montgomery , Texas 🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🥔🍎🌶🥬🍆🥒🍓🧄🥕🫑🍅🙏🏻🙏🏻🙏🏻🙏🏻

[@LoveMyCoffee10]

L, I plan to pre-cook my sausage and peppers to can, however we love the casing on the sausage. Can I "Can" it as is without removing the meat from the casing? Thank you! Love you & your videos!!!

[@SuttonsDaze]

It willbe awful, if you want sausage in casings, freeze it

[@littleprepper887]

I also add the sausage to my ground beef always. QUESTION: if I cook the beef and sausage together would I pressure can the same way? Can't wait for the pork belly to bacon video 😋

[@SuttonsDaze]

Yes, same time, same pressure

[@littleprepper887]

@@SuttonsDaze thank you for all your knowledge and help ☺

[@idonttiptoe1519]

Love this video, as always! Thank you for the attention to detail. I've watched tons of videos about canning but your channel is by far one of my favorites. You have me confidence to start building my shelf storage, which is now an obsessive habit that confuses my husband sometimes 🤣🤷. I have a great supply built up and it's incredibly reassuring in these crazy times! I recently did a big batch of spaghetti sauce, which the husband loves. Question 1: Have you ever canned spaghetti sauce? Question /thought 2: I use an electric Presto canner - blasphemy, I know. But this is a safe space so I can confess my sins, right? Have you ever used one? What are your thoughts? I would be interested to see you try one out! I really like mine and have done a lot of research along the way to make sure I'm canning safely. Unfortunately, there's not a lot of demo videos on this kind of canner. I'd be more than happy to walk you through the basics. Last thought: I'm surprised you don't use a meat smasher to break up your ground meat. Literally Google/Amazon "meat smasher" if you don't know what I'm talking about. I prefer the one with three "blades" instead of 4-5. Perhaps you don't know about it, perhaps you don't prefer it, but I thought I'd bring it up in case it's the former. Thanks again for all you do!

[@SuttonsDaze]

I have not canned spaghetti sauce, we don't use it often I wouldn't use an electric pressure canner. At this time I have no proof that they are safe in the long term and no official studies have been provided to show that they are safe.

[@phyllisdenning1601]

How deep is your sink..love it. Looking for one that will fit all the large bakeware that I have. Love canned sausage, doing more soon.

[@SuttonsDaze]

This is my sink amzn.to/3HFdACC

[@donnagreen4071]

is the texture like corn beef hash when you open it and use it for gravy

[@COWELLGIRL]

Beautiful

[@SuttonsDaze]

Thank you

[@lisapop5219]

Ooh, my husband is grinding sausage as we speak

[@SuttonsDaze]

Perfect!!

[@bonniewilliams6115]

Has anyone canned with the new ball lids this year? I have had a lot of fails with them. I use to have lots of success with ball lids

[@lesliesmith9092]

I have always canned my ground beef with no water or liquid and recently canned some ground sausage the same way. I just assumed it would be the same and safe like the ground beef.

[@MaryStinnett-yi1gy]

Do you have a seperate kitchen for your canning? Just curious, I have just enclosed my deck to use as my canning kitchen. Not quite done yet, but should be by the time veggies are ready.

[@SuttonsDaze]

One kitchen, I dont need 2 places to clean 😉🤣

[@Dorrie519]

Leisa, What all do youuse the canned sausage for? I have used some in my spag sauce with ground beef for dinner. Am I able to can browned sausage patties? That is my husbands preference. help!

[@SuttonsDaze]

The texture is crumbly. I didn't care for it

[@torchwoody58]

Pam says- I know it's late in the game, but I saw that the two last jars at 12:23 you put in without water added, so it may not have been siphoning. Just FYI

[@cindysworld6924]

Do you think chirizo sausage with potatoes could be canned?

[@ohiosu55]

Did I miss how long I’m suppose to cook these for? I can’t find where you said how long in the canner. And I assume 11lbs of pressure?

[@susanmoore7864]

Walmart and target have ball jars, get while they have them.

[@susansailors1716]

Marjoram, black pepper and ranch seasoning,

[@tinaharvey2342]

I ran across the deal at the store they had package breakfast sausage for 99 cents a pound they had seven packages and they're about two and a half pounds a piece I took them and I just canned them all up this last weekend

[@SuttonsDaze]

Awesome!

[@hollyh9334]

Did I hear you say that most Italian sausage tastes ok after canning? Ive done plain ground pork, but would love to do bulk Italian sausage.

[@CrazyGrandmaWeaz]

I'm not an expert but I did can some mild Italian brats (because I found a huge sale on them). I canned them up 3 to a pint and used them in spaghetti and pasta dishes, even as a pizza topping and they were wonderful. So handy to have.

[@SuttonsDaze]

I've never had a ground sausage NOT taste good after canning. But I've never canned any that had sage as an ingredient.

[@hollyh9334]

@@SuttonsDaze Yeah, I would definitely check the ingredients list first! Thanks!

[@sheri6901]

I bought a lot of sausage from Sams ... it is already cooked & frozen (usually used on pizza) could I defrost that, crumble it smaller and can it to get it out of my freezer to make room?? Or do you need to cook it for the fat content

[@beckybrown3291]

I canned 16 1/5 pints of chicken tonight then ground, browned, and canned 9 pints of pork, unseasoned. I found a recipe for breakfast sausage seasoning that is amazing and I'll add it if I'm making sausage gravy & biscuits but I can use the pork for sloppy Joe's or anything else without having it seasoned already. And there is no concern about making the herbs bitter in the canning process.

[@cherylross5322]

I think this is where one of those meat smashers would come in handy mayber?

[@jessidutton3441]

About how long did you have to cook it in the roaster oven?