CORN RELISH CANNING RECIPE RECIPES

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CANNING SAUSAGE PATTIES - SBCANNING.COM - HOMEMADE C…



Canning Sausage Patties - SBCanning.com - homemade c… image

Here are the complete directions for making these sausage.

Provided by Canning Homemade

Categories     Breakfast    Main Course

Total Time 160 minutes

Prep Time 10 minutes

Cook Time 150 minutes

Yield 40

Steps:

  • Shape sausage into patties roughly. Take a pint size wide mouth jar and shape the patty on a cutting board. Remove excess sausage meat and continue to shape all the patties. Try to keep your patties on the thinner side. Mine were all about 1/4" to 1/2" thick. If you are using store bought sausage meat you will have some decrease in size due to high amounts of fat content while you are frying them. That will be fine but don't be surprised when it happens.
  • Fry the meat and cook them on both side till they are golden brown. If they don't cook all the way through that is also fine since the pressure canner will cook them the rest of the way.
  • Drain the patties and remove as much of the fat as you can by laying them on a paper towel.
  • Stack patties in hot pint jars. I got 4-5 patties in the jars so you may gauge how many jars you will need based on the total patties. Do not fill the patties up beyond the 1" headspace.
  • Fill jars with hot water to 1" headspace. Using a rubber or plastic spatula remove air bubbles and refill to 1" if necessary. Using a paper towel that has vinegar on it, wipe the rims of the jars to remove any grease or debris so that you will get a tight seal when you add your lids.
  • Add hot lid (sitting in previously boiled water) and ring and tighten "finger tight". Place in pressure canner.
  • Process pints in pressure canner at 10lbs of pressure for a weighted gauge canner and 11lbs for a dial gauge for 75 minutes, quarts for 90 minutes.
  • When you remove them from thecanner the broth will still be boiling inside of the jars. Once they cool theywill have a ring of fat at the top from the fat/grease. As long as the fat isn'tthick on top and usually will only be around the ring on the outside the jarsare fine.
  • Labeling: Make sure to label yourjars after they have cooled with the name of the recipe and the date canned. 

PRESSURE CANNING VEGETABLE BEEF SOUP - SBCANNING.COM ...



Pressure Canning Vegetable Beef Soup - SBCanning.com ... image

This recipe is a hearty soup with all of the savory tomato flavor and warmth for the cold winter nights. Enjoy! 

Provided by Canning Homemade

Categories     Soup

Total Time 1580 minutes

Prep Time 20 minutes

Cook Time 1560 minutes

Yield 20

Number Of Ingredients 15

1 1/2 pounds stew beef, cubed ( I used an inexpensive round steak)
4 cups beef broth (I used two pints of my home made beef stock)
1 cup onion, chopped
3 pc. carrots, peeled and sliced
1 cup celery, sliced (I omitted)
2 pc. large potatoes, peeled and cubed
28 ounces canned tomatoes (I used two pints of my home canned tomatoes)
1 tablespoon sugar
2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 1/2 teaspoon Italian seasoning mix (Renee’s blend) or 1/2 teaspoon crushed rosemary
1/2 teaspoon crushed rosemary
1/2 teaspoon ground thyme
1/2 teaspoon ground marjoram
1 cup frozen peas, optional

Steps:

  • Preparation:
  • Cooking:
  • Filling the jars:

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