I am still so tickled pink to know that I can use the jiggler on my pressure canner instead of having to use the one that came with it. I had a horrible time having to use that gauge on it. I am noticing on other peoples videos that they are doing the same thing. Thank you for the tip of not canning sausage that has sage in it. I would have never known that.Still a newbie and just soaking in all of the knowledge your videos bring. You are awesome!
You rock! Thanks for this reminder to can more sausage-I only have one left on shelf😱. I had never canned it before and you inspired me to do it ummm...6-8 months ago🤷♀️. It’s so nice on a weekend morning and you didn’t think to pull sausage out of freezer-sausage gravy biscuits🤤 I used it for a quick breakfast casserole over the holidays-it was awesome!!!
Thank you for saying you are willing to up grade your recipes and try something new. I'm a believer that trying new helps you grow. Love watching you ❤
Nice way to give the chickens some extra fat for the winter 💕👍 🐓 I’ve never kept chickens, but both my niece and hubby’s co-worker raise them, and I’m always glad when we can get eggs from them. Sausage is like bacon...it makes everything taste better 😋 I’m learning so much watching the Canuary team, even though I’ve never canned before, it makes me more confident that I could learn that skill someday 🌹
The sausage looks good. You, Leisa, have helped me not be afraid of pressure canners. I so deeply thank you for all you do! I have canned grd beef, pork butt, roast beef, & ugly chicken. Want to do more this year after getting settled in my new home.
We have a super duper butcher/sausage maker next town over. They have won awards world wide. The town is mostly comprised of people who's genealogy goes back to Italy. Thus the italian influence is great. They make pizza flavored sausage. I just canned some up for homemade pizzas. Yum. Their German sausages are equally good. If you ever get near there it's Louies Finer Meats in Cumberland, WI
My chickens are going to love you! I never Wouk be thought to give them fat like that and we have a massive winter storm coming through Oklahoma today. Just par-cooked 15 pounds of sausage and going to be canning the rest of the evening!
Thank you for always taking the time to answer as I know you are soo busy. I have one more question. Can I make salsa and leave out the vinegar if I pressure can it and just add citric acid or lemon juice
Still working on getting jars. It's a hit and miss around here in Ohio, but Walmart is starting to get some in. What I'm really having a problem with is lids. Only ones I can find have the ring with them. But I'm getting there!! Are the Tattlers easy to use? Thought about getting some of them. Can you use a chicken broth or base instead of using plain water? I'm thinking it would be better for flavor. I LOVE my sausage gravy and don't want it watered down, lol.
I just bought tatter lids and used them. Being my first time I was a little scare. I had no issues and they are good to be on hand when I can't find lids.
As always love your videos! Thank you. And thanks for Canuary it’s giving me an opportunity to check out some fantastic channels. I do have one quick question will canning meat change it’s texture ?
got so tickled when you said why do I can sausage "BECAUSE I CAN" when i see people ask that i 🤔 think there is only 1reason to put it in the freezer is"To freeze it" BUT THERE ARE MULTIPLE REASONS WHY TO CAN IT.
Hey, lady! Love your videos - you might’ve seen me comment before: I’m not sure if you’ll see this one tho! Anyhow, I’m wondering if you’ve ever heard, read, or tried to can hot dogs! 🌭 is it possible?!
Does adding water, water down the taste of the sausage? Why not just keep the grease in the sausage and then drain it when you use it? I never pressure canned before and just don't know about these things.
It is not advisable to keep excess fat in the jar as it can interfere with a good seal taking effect and holding, go rancid in the jar over time even if there is a good seal, and can interfere with proper and full heat penetration while you are processing the jar.
You have such a calm way about you. And I love the dogs barking in the background, reminds me of the kids running in and out when I was learning to can jelly and tomatoes. ("Pay attention to me.") I'm listening to this while I'm prepping ground bison from my freezer. I was reading comments and may just can my mother-in-laws Jimmie Dean hot, too. Thank you for what you do.
Thank you for this video. I am glad I found your channel. Girl I laughed every time you said sausage. That comes from raising 3 boys. You can't say sausge around them without getting a Bevis and Butthead reaction. Anyone who has raised boys knows what I'm talking about. They are so silly YOU GOTTA LOVE THEM. 🤣
Yum! I grew up with fresh sausage (no spices) instead of ground beef. Went to college and the hamburger tasted so blah to me. Chili made with sausage is wonderful.
Your kitchen feels so much more “open” now! ❤️❤️ Also I have a really yummy keto sausage gravy that even the teenager loves! I’ll post it in the group when I have a chance
Paulie and I try hard not to put something "in a safe place" because we know we won't be able to find it 😄 Your sausage looks glorious. Love that stuff! Biscuits and sausage gravy is🥳🔥🤗
Thank you so much for that I was going to can my sausage but it has stage in it now I'm afraid to can it I do not want it to have a bitter taste. But I have never ate sausage no other way I don't think without the stage in it. My mom and dad would kill Hogs and Mom would fix the sausage and I know she put stage I don't remember if I ever had any sausage without it. So I am afraid to do it. God bless you hope you have a wonderful and a very blessed week love you thank you so much
I love home canned roll and Italian sausage. Even ground beef! Makes meals easy. Yes,it’s work on the front end, but it’s a time-saver when you need it.
I'm canning up some of this today. I had found a good deal on some, so I'm canning it up to make room in my freezer to make room for tomato harvest and also so I can easily make some biscuits and gravy!
I am so doing this! I also want to try canning sausage patties just to see how they turn out. Thank you for the wonderful videos! I love the big snowflakes out the window @10:06.
Nice.. I been doing it for years but primary for when we camp.. We love it to make sasage gravey, omelets.. and potato hash.. while camping.. but any more I am doing more stuff like this for home use.. if any one has not tryed this it's worth the time and effort.. Happy Canning..
Its always good to free up freezer space. I'm still searching for a pressure cooker. I can only imagine what your house is smelling like with all that homemade sausage being cooked.....yummo
Thank you for the canning video. I have a really basic question...I have a presto pressure canner that does not have a gauge but only has a weight regulator. It is an old canner which I have never used. I believe it is the 16 quart size. Is this still OK to use when pressure canning? I wasn't sure if I absolutely needed a dial gauge on it. Hoping my canner is not outdated. Thanks 😊
I have a Presto canner without the gauge. Just do the same process, know what weight to use depending on your elevation, I use 15lb since I live in a higher elevation, can the same times, pints usually 75 minutes quarts 90 minutes. Get you the guide to canning through the USDA that Leisa recommends, and I also use the Amish canning Cookbook as well. good luck!
I have canned sausage and live the convenience for breakfast casserole, biscuits and gravy, pizza topping and pizza casserole. I need to jar up some bc we are out. Thank you for sharing!
I just finished canning up a mix of sliced Italian sausage and hamburger. I’m excited to see how it turns out. I’m saving a jar for dinner tonight. It’s March 2022….😄
I'm swedish and when at school I was taught that sausage was translated to "hot dog". That was many years ago... But I'd like to know if I'm correct in assuming sausage is ground pork? And that spices are added?
Anci, sausage can be made from several different types of ground meat: pork, beef, venison, chicken, turkey, etc. Yes, spices are added. Different herbs and spices are used depending on the type of sausage you are making, for example: Breakfast Sausage, Country Sausage, Mild Italian Sausage, "Hot" Italian Sausage, Chorizo, Kielbasa, Braunschweiger, Bratwurst, Andouille, Salami, Summer Sausage etc. If you are canning sausage it is best not to use sausage that contains the herb Sage though, because that herb will taste bitter after it is canned. :-)
Sausage added to the burger is great in lasagna. I like it better with 50/50 mix in most of my recipes. I'm still viewing some of the older videos to get caught up. Besides watching the current ones. Love the channel.
Oh man* I’ve canned meat but not sausage yet. YOU HAD ME AT Sausage Gravy we LOVE* it . But right away I’m thinking venison Chile to add it and Pizza, EggRolls, lol and the mind won’t stop Lol THANKS LEISA👍❤️
Don't ya just love when they start pinging - and on que! 😁 Meats are the only thing I ever put the rings back on. I don't really know why. Maybe just that extra assurance ...🤷 That and dry goods that are vac sealed.
Late to the party, but loved the video! I have 2 pork shoulders from the last hog we butchered. Was planning on grinding up and freezing in meal sized bags, but will be canning now. Thank you!
I absolutely love that ping. Great having sausage already made. I have a bunch of caribou sausage in the freezer. With the jar shortage, that creates a canning issue. Searching for jars.
Oh yeah made sausage gravy it for my boyfriend a few months back .Showed him how it doing it Now he makes it for me 🥰. But like that i can him sausage He lives on a boat so freezer space is limited.
Can’t wait to to get my tax money back, I want to buy a canner. I have wanted one for a while ( I was a tad chicken) but I’m doing it THIS YEAR!
I am still so tickled pink to know that I can use the jiggler on my pressure canner instead of having to use the one that came with it. I had a horrible time having to use that gauge on it. I am noticing on other peoples videos that they are doing the same thing. Thank you for the tip of not canning sausage that has sage in it. I would have never known that.Still a newbie and just soaking in all of the knowledge your videos bring. You are awesome!
You rock! Thanks for this reminder to can more sausage-I only have one left on shelf😱. I had never canned it before and you inspired me to do it ummm...6-8 months ago🤷♀️. It’s so nice on a weekend morning and you didn’t think to pull sausage out of freezer-sausage gravy biscuits🤤
I used it for a quick breakfast casserole over the holidays-it was awesome!!!
I just canned some a few days ago, great for gravy and quiche, I do dry can it but leave a little fat for a rue.
Thank you for saying you are willing to up grade your recipes and try something new. I'm a believer that trying new helps you grow. Love watching you ❤
Nice way to give the chickens some extra fat for the winter 💕👍 🐓 I’ve never kept chickens, but both my niece and hubby’s co-worker raise them, and I’m always glad when we can get eggs from them. Sausage is like bacon...it makes everything taste better 😋 I’m learning so much watching the Canuary team, even though I’ve never canned before, it makes me more confident that I could learn that skill someday 🌹
You read my mind! Ground sausage is next on my list to can! 😃
The sausage looks good. You, Leisa, have helped me not be afraid of pressure canners. I so deeply thank you for all you do! I have canned grd beef, pork butt, roast beef, & ugly chicken. Want to do more this year after getting settled in my new home.
Love, love, love, love, love allllllllll your videoes. I learn so much! It's like having a canning buddy. Thank you!
We found some 1 lb. Rolls of Jimmy Dean on sale. Normally 3.39 each but we paid 1.29!!! Bought 11 of them and canned them all!!! Can you say yum!!! 😊
Yummy.
Yum!
We have a super duper butcher/sausage maker next town over. They have won awards world wide. The town is mostly comprised of people who's genealogy goes back to Italy. Thus the italian influence is great. They make pizza flavored sausage. I just canned some up for homemade pizzas. Yum. Their German sausages are equally good. If you ever get near there it's Louies Finer Meats in Cumberland, WI
My chickens are going to love you! I never Wouk be thought to give them fat like that and we have a massive winter storm coming through Oklahoma today. Just par-cooked 15 pounds of sausage and going to be canning the rest of the evening!
Beautiful sausage! I must try this! Looks perfect for pizzas!
Will do this one today, Love Canuary.
Love watching you can. You have such great ideas
No one else mentions that sage intensifies and gets better when pressure canned in sausage. This is very important to me!
pass it on to everyone you know,
Yummyness 😋 our family loves my homemade biscuits and gravy but it's expensive with the meat and milk so we don't get it often.
Look at all that ground porky goodness.
Oink oink 🐷
I always wondered about canning sausage. Just no sage!
Thank you for always taking the time to answer as I know you are soo busy. I have one more question. Can I make salsa and leave out the vinegar if I pressure can it and just add citric acid or lemon juice
👍👍😊
Can you fry up sausage patties and then can them?
Still working on getting jars. It's a hit and miss around here in Ohio, but Walmart is starting to get some in. What I'm really having a problem with is lids. Only ones I can find have the ring with them. But I'm getting there!! Are the Tattlers easy to use? Thought about getting some of them. Can you use a chicken broth or base instead of using plain water? I'm thinking it would be better for flavor. I LOVE my sausage gravy and don't want it watered down, lol.
I just bought tatter lids and used them. Being my first time I was a little scare. I had no issues and they are good to be on hand when I can't find lids.
As always love your videos! Thank you. And thanks for Canuary it’s giving me an opportunity to check out some fantastic channels.
I do have one quick question will canning meat change it’s texture ?
We like it on tacos too❤xo
Great idea. Never thought of canning sausage. We are loving ugly chicken.
I have about 5 pounds of sausage that my BFF gave me form Mr.Piggie... yes they named him. 😂
Are you pleased with canning on your new gas cooktop?
got so tickled when you said why do I can sausage "BECAUSE I CAN" when i see people ask that i 🤔 think there is only 1reason to put it in the freezer is"To freeze it" BUT THERE ARE MULTIPLE REASONS WHY TO CAN IT.
Hey, lady! Love your videos - you might’ve seen me comment before: I’m not sure if you’ll see this one tho!
Anyhow, I’m wondering if you’ve ever heard, read, or tried to can hot dogs! 🌭 is it possible?!
I havent, I believe they are less than desirable when canned
Does adding water, water down the taste of the sausage? Why not just keep the grease in the sausage and then drain it when you use it? I never pressure canned before and just don't know about these things.
It is not advisable to keep excess fat in the jar as it can interfere with a good seal taking effect and holding, go rancid in the jar over time even if there is a good seal, and can interfere with proper and full heat penetration while you are processing the jar.
@@sally6852 Thank you for the advice!
❤️😎❤️💕❤️🤗❤️❤️❤️❤️❤️👍
That is the best explanation I’ve ever heard about why the liquid is needed for hot pack. So the heat can get to the center. Thank you.
You have such a calm way about you. And I love the dogs barking in the background, reminds me of the kids running in and out when I was learning to can jelly and tomatoes. ("Pay attention to me.")
I'm listening to this while I'm prepping ground bison from my freezer. I was reading comments and may just can my mother-in-laws Jimmie Dean hot, too.
Thank you for what you do.
I have loved having ground sausage canned! My son loves biscuits and gravy and making this is so fast now!
I am learning so much from all the ladies - I have to get some of these done for myself.
Great video, I'm learning more every day. Thanks
Love my canned sausage. I don’t have access to my own pork,, so I process up Jimmy Dean hot. It turns out beautifully.
Thanks for Sharing
Thank you for this video. I am glad I found your channel.
Girl I laughed every time you said sausage. That comes from raising 3 boys. You can't say sausge around them without getting a Bevis and Butthead reaction. Anyone who has raised boys knows what I'm talking about. They are so silly YOU GOTTA LOVE THEM. 🤣
Leisa, does a pint jar hold about a lb of precooked sausage?
Yes
Yum! I grew up with fresh sausage (no spices) instead of ground beef. Went to college and the hamburger tasted so blah to me. Chili made with sausage is wonderful.
Your kitchen feels so much more “open” now! ❤️❤️
Also I have a really yummy keto sausage gravy that even the teenager loves! I’ll post it in the group when I have a chance
Paulie and I try hard not to put something "in a safe place" because we know we won't be able to find it 😄
Your sausage looks glorious. Love that stuff! Biscuits and sausage gravy is🥳🔥🤗
This is so awesome! Thank you for doing this collaboration... I’m learning so much and can’t believe how excited I am to be canning!
I did this with ground beef to free up freezer space. Didnt have any sausage but I sure wish I did.
We can because we can... I do half pint jars (currently) for casseroles & to use in my favorite sausage gravy recipe..
Love your clear instructions for canning and you always explain why you do something the way you do.
Thank you so much for that I was going to can my sausage but it has stage in it now I'm afraid to can it I do not want it to have a bitter taste. But I have never ate sausage no other way I don't think without the stage in it. My mom and dad would kill Hogs and Mom would fix the sausage and I know she put stage I don't remember if I ever had any sausage without it. So I am afraid to do it. God bless you hope you have a wonderful and a very blessed week love you thank you so much
just the video I was looking for. Thank you
The same goes for hamburger right? Except maybe use beef broth?
I love home canned roll and Italian sausage. Even ground beef! Makes meals easy. Yes,it’s work on the front end, but it’s a time-saver when you need it.
Always awesome..
I kinda like the dry pack better.
Canned sausage this morning so I can have biscuits & gravy on the weekends.
Thanks for the 💡 ideas.
Will use for husbands favorite gravy!!!
My favorite way to use my canned sausage is fried cabbage and sausage...yum!
I'm canning up some of this today. I had found a good deal on some, so I'm canning it up to make room in my freezer to make room for tomato harvest and also so I can easily make some biscuits and gravy!
I can't wait to can meat. Thank you for this video
MY HUBBY AND I LOVE SAUSAGE GRAVY AND BISQUITS SO I WILL DEFINITELY BE TRYING THIS ONE. THANK YOU LEISA FOR SHARING THIS WITH US.
Oh, my, that fat would go in my freezer to be used to make gravy or seasoning beans!
It is a staple in my canning room. Pull it out for casserols, soups and sausage dips.
Thank you for the information
Thank you so much for the tip on the sage! Never would have occurred to me.
I am so doing this! I also want to try canning sausage patties just to see how they turn out. Thank you for the wonderful videos! I love the big snowflakes out the window @10:06.
Love hearing the ping!
Great way to make room in the freezer.
love that ping!!
I can definitely hang with you, a girl after my own heart sausage gravy Yum!
Good advice about not adding sage!
LOL, bonus canuary video!!! I'm thinking that would be great for using in sausage bread after drain it...just awesome!
Are you starting with warm cans or room temp cans?
Edit: jars
Can't wait to try it for myself!
Nice.. I been doing it for years but primary for when we camp.. We love it to make sasage gravey, omelets.. and potato hash.. while camping.. but any more I am doing more stuff like this for home use.. if any one has not tryed this it's worth the time and effort.. Happy Canning..
Its always good to free up freezer space. I'm still searching for a pressure cooker. I can only imagine what your house is smelling like with all that homemade sausage being cooked.....yummo
I can my sausage with chicken stock for added flavor.
Great video, Leisa
Thank you for the canning video. I have a really basic question...I have a presto pressure canner that does not have a gauge but only has a weight regulator. It is an old canner which I have never used. I believe it is the 16 quart size. Is this still OK to use when pressure canning? I wasn't sure if I absolutely needed a dial gauge on it. Hoping my canner is not outdated. Thanks 😊
I have a Presto canner without the gauge. Just do the same process, know what weight to use depending on your elevation, I use 15lb since I live in a higher elevation, can the same times, pints usually 75 minutes quarts 90 minutes. Get you the guide to canning through the USDA that Leisa recommends, and I also use the Amish canning Cookbook as well. good luck!
I have canned sausage and live the convenience for breakfast casserole, biscuits and gravy, pizza topping and pizza casserole. I need to jar up some bc we are out. Thank you for sharing!
Isn't that gas awesome? It's so wonderful to can with!
I just finished canning up a mix of sliced Italian sausage and hamburger. I’m excited to see how it turns out. I’m saving a jar for dinner tonight. It’s March 2022….😄
Always wondered what was the Deal with the De-Bubbling. Learning something new everyday!! Thank you!
Is this sausage Italian or breakfast?
Can't you still make and can sausage patties?
Yes, but must fill the jar with liquid
I'm swedish and when at school I was taught that sausage was translated to "hot dog". That was many years ago... But I'd like to know if I'm correct in assuming sausage is ground pork? And that spices are added?
Anci, sausage can be made from several different types of ground meat: pork, beef, venison, chicken, turkey, etc. Yes, spices are added. Different herbs and spices are used depending on the type of sausage you are making, for example: Breakfast Sausage, Country Sausage, Mild Italian Sausage, "Hot" Italian Sausage, Chorizo, Kielbasa, Braunschweiger, Bratwurst, Andouille, Salami, Summer Sausage etc. If you are canning sausage it is best not to use sausage that contains the herb Sage though, because that herb will taste bitter after it is canned. :-)
I can't wait to can sausage. Love the ping sound!
Can you can ground Italian sausage?
I do
Sausage added to the burger is great in lasagna. I like it better with 50/50 mix in most of my recipes.
I'm still viewing some of the older videos to get caught up. Besides watching the current ones. Love the channel.
Oh man* I’ve canned meat but not sausage yet. YOU HAD ME AT Sausage Gravy we LOVE* it . But right away I’m thinking venison Chile to add it and Pizza, EggRolls, lol and the mind won’t stop Lol THANKS LEISA👍❤️
Leisa, I absolutely love love love your videos!! Thank you so much for your explanations on techniques and processes!!
Leisa, I just love watching you. Your sense of humor keeps me laughing. Wonderful teaching video. Thank you for the tip on sage.
I'm loving learning all kinds of things from all the videos I've been watching...helps take the scaryness out of it.
You had some very timely pops there...Thanks❤️🖤💚
Love watching you can. You make it so easy and practical. Thanks for sharing.
Will be pressure canning 6 lbs of breakfast sausage this weekend.
Don't ya just love when they start pinging - and on que! 😁
Meats are the only thing I ever put the rings back on. I don't really know why. Maybe just that extra assurance ...🤷 That and dry goods that are vac sealed.
I love hearing the ping but a concave lid works for me also. Thanks Leica.
Interesting. Yep...i need a canner. I'm learning lots of goodness from so many people. Thank you
Late to the party, but loved the video! I have 2 pork shoulders from the last hog we butchered. Was planning on grinding up and freezing in meal sized bags, but will be canning now. Thank you!
Leisa, do you add liquid to your canned hamburger? I never have added liquid, but I make sure it is cooked before canning.
I have begun adding liquid, yes
@@SuttonsDaze Does it change the texture or taste of the meat?
I absolutely love that ping. Great having sausage already made. I have a bunch of caribou sausage in the freezer. With the jar shortage, that creates a canning issue. Searching for jars.
Oh yeah made sausage gravy it for my boyfriend a few months back .Showed him how it doing it
Now he makes it for me 🥰. But like that i can him sausage He lives on a boat so freezer space is limited.