Saving the Sausage | Pressure Canning Bratwurst
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- Опубліковано 1 жов 2024
- We had several packages of bratwurst down in the freezer that was starting to get burnt. We don't grill this stuff as much in the winter months, and we didn't want to lose any of it. So why not can some of it up for a nice long term shelf stable snack! As for canning projects, this one is pretty darn easy. Simply chop up your sausage into small chunks, and loosely pack into cold clean jar. Leave about 1" of head space, and wipe down the rims of the jars with vinegar. Apply lid and bands, and place in pressure canner. Bring up vent point and leave there for 10 minutes. Apply the weight after, and bring up to 10 PSI. Once there, set a timer for 90 minutes. When done, turn off burner and let the pressure come down to ZERO on it's own.
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I have a question, meat in pint shouldn't they cook for 75 min and quarts for 90 min? I' m sure more time doesn't hurt . Thank you for the video
I was just getting ready to ask the same thing.
I wondered why 90 min also.. great video.. thanks
Me too.
I also wondered that.
75 minutes for pints with meats. 90 minutes for quarts.
I’ve canned sausage in the past. It’s a good way to put up meats in the event your power goes down. The thing I found is after several months the taste is not the same. Not ‘too’ bad but a definite difference. The same as with canning ground beef. I still can ground beef, bacon and sausage but the taste ‘is’ different after a few months. In a situation where the power would be down I’d still rather have the canned meats then nothing at all. Thanks for sharing.
This is my favorite thing to do with brats! My parents are both Keto and it’s so easy for me to pop open a jar and throw it in a pan with its juices and fat, then top it with fresh veg. The veggies steam or sauté in the juices from the meat and it’s so quick!❤️🙏🏼🇺🇸
I can up sausage all the time..just love them for an easy meal. Obv the texture is different, and they all taste ‘smoked’ to me,
But hey they are tasty and I’ll continue to can sausage links, mini hot dogs, ect.
I bet these would be great with hash browns and eggs. Or in bow tie pasta with sun dried tomato's maybe asparagus.
I have canned brats before whole in qt size jars. The hubby loved them. That grill up just fine if you want the char flavor to them.
Great to see husband doing a canning video 😊. I agree that pints should've been cooked for 75 minutes quarts 90 minutes probably by they were so tender. Nice idea to put it on pizza or even add it to Spaghetti or lasagna. Also safety first make sure you to face the canning lids away from you don't want you to scorch your face. Happy canning. Missouri Wrightchk
This looks great! I'm going to try this with some local German sausage. It makes a great "sausage stew" which is our throw it all in a pan kind of meal when we want something yummy but we aren't sure just what we want exactly. It is a win every time.
Great video. I was thinking you could sauté some onions and peppers and add the sausage for a quick hot sausage sandwich- kind of like little meatballs! Thanks for sharing this!
OMG 💡reuse a lid for the one that you are going to try in a new recipe. Why didn’t I think of that???
I think baked beans or a bean dish with it chopped in it would be good. Great canning video
I thought pints was 75 minutes, am I missing something?
That’s what I thought too! I’ve already canned pints at 75min
Presto 23 qt you can stack pints. My experience with canning smoked sausages and the such is that they do get a bit on the mushy side. So if I'm using them in a recipe, I just throw them in towards the end of cooking.
Same
Hi Rachel and Todd. Great idea for canning Todd. You did wonderful on the instructions too! I could think of a few things they'd be good in.
I like the way Todd explained the pressure canning process. Really clear, thank you!
Make up your favorite BBQ sauce, hot n spicy with jalapeños and some regular and when you can it the flavor goes into the meat. Also put some of your onions you cook up with them and when you open zap in micro for a little while to warm the juice and meat pour over smashed or French fried potatoes….
Make a cheese sauce and dip the warmed sausages in them as an appetizer….if I know ahead of time we’ll be snacking on these I put a pan warm water on the wood burner and place the jar in that to save on electricity……
Pregrilling them to a nice brown and canning them cuts down on fat in jar and by adding some BBQ sauce keeps them moist in the process.
I can't believe I never thought to cut up the sausages before! Geez..... Thank you!
Thank you!! I canned the brats and loose sausage 4 months ago. Was taking room up in freezer. Loose sausage came out great used in sausage bread. Hadn't used brats, did look gross like yours lol!! Hadn't tried it yet!! So I really appreciated this video!! Just raw packed chicken thighs skin on bone in yesterday. We like flavor, dog likes skin in her kibble...win win.
You peaked my interest, I’m wondering what the casing will turn out like? Great idea to prevent food waste.
I didn't find a difference with the casing. I did my brats whole, just curled them around the inside of the jar. 3 fit in a wide mouth pint. When I use them I just drain and put in the skillet. They were Italian so I've cut them up and used in spaghetti sauce.
Hmmmm. I use the spicy hot brats for an Italian soup recipe...never need all the package. Maybe I should can them. Regular ones are also good in fried potatoes and onions.
Yum!!! Have your thought about doing the sausage vinegary and spicy like that? Would love to see a video on that...love watching your videos...
This looks really delicious! Your presentation is easy to follow and beautifully done. I look forward to trying this recipe this weekend! I make cooking videos too and I just love being able to learn from talented creators like you! I wish you much success in 2022!
I can these a lot! I do, however, add pork broth because I'm scare to not add liquid to my meats up to the recommended fill line. We have lost food 3 times to freezers going out and it's so upsetting that I can most of our meats now. Thanks for all of the wonderful recipes and tips! We love your channel!!
Do you fill the liquid up to 1" line or do you leave space for the sausage juices? I was thinking the liquid looks too low with just the natural juices but I don't know. Just curious how you do it.
Just an fyi you can get a freezer sensor and if the temp drops down it alerts you on your phone. Several times a door has been left open so we got a sensor and it works great.
Where would you find pork broth? I bet beef broth would work as well.
I can my own pork broth.
Also I've read if your liquid is less than half from siphoning go ahead and use the jar because there is not enough liquid. You didn't add liquid to your jars but your juice from the meat is less than half in the jar, will this compromise the preservation???? Thanks I am still learning this stuff!!
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That is exactly what I do I get a jar out when I wanna make homemade pizza. I also like to add them into my pasta sauce for any type of pasta dinner. I also make a awesome cheese dip with Velveeta cheese sausage and a good spicy salsa. Melt it down in a slow cooker and dip corn chips in it makes a delicious dip.
Thank you, I would have thought they would be over cooked, but they seem to hold together. Will keep an eye out for a sale.
They do over cook just this side of mush.
Im so glad the texture held up. Whew these look good and I love the raving reviews!
I am already wondering how is this going to work with the grease factor??
I haven't canned those sausages before. But have canned hamburger, ground turkey, beef, pork, turkey, chicken, corned beef, tuna, salmon, boneless pork chops in a Spanish sauce. Love to have all the different meats canned ready to go. But meat in pints only takes 75 minutes. Quarts of meat take 90 minutes. Been canning for 43 years now. I canned around 1200 jars of food in 2020. And over 800 in 2021. My hubby jokes that if a food doesn't move fast enough. I will grab it and can it! 😆
Wow! Good for you!!
I seen that same video 🤣🤣🤣. Question... Well actually 2.. could you do the same thing with smoked sausage and second.. why did you can pints for 90 minutes? That's quart time, or is it because of it being bratwurst?? Thank You and everyone stay safe and God Bless you and your family from middle GA 🙏 Kendra
Just had my canned sausage fir lunch. Brown and serve.
My son and I love Italian sausage, and it would be a real bonus to have this on my shelf. Thanks for the inspiration. I will definitely be trying this.
I love that the man steps up with cooking and canning rather than say "hey honey you need to do this".
I would have browned them first for color.
Thank you for giving me the idea I have a lot of this sausage in my freezer and putting it in Canning jars and canning it it’s a great idea now that I know that it works it will take up less space in the freezer for other important things I love sausage!!!!
I did that with some maple breakfast sausage that needed to be used up in the freezer too. To me the texture turns quite soft however if you are using the sausage as an ingredient in a casserole, sauce or say on a pizza it's great not to mention you saved your food from going bad. Good Job Todd
iI agree super soft i think texture is very important in a braut
You didn't mention if there was siphoning. Or if you did, I missed it. It's early for me here. No coffee in my veins. ☕😉☕
i don't think there was any, the water in the canner was still clear
Great video Todd. I held my breath when you took the lid off the canner. ALWAYS open the lid AWAY from your face. Steam is very hot. Please be careful.
Wow, they look far better than I imagined. The fat layer is less than I thought too. I have met a full on prepper in my town , she cans absolutely anything. She does those super cheap , fatty sausage, huge golden fat layer and she's expecting them to stay in her prepper pantry for 5-10 yrs. I now wonder how a mix would go , maybe chorizo and pork Cumberland for pizza meat? Thanks for ideas outside the box . I have a presto, so I appreciate this too. 🙂
Never thought to do this - I guess if they can do it in Vienna, then we can do it here - LOL.
These look so good. Going to keep an eye on sausage, so I can get a bunch when it's on sale and can it.
Quick ingredient to chop up for Sunday Omelettes too!
Thank you for sharing. I have three big pkgs. of dinner franks (taste similar to little sausages) in my fridge. They were free, from a food truck that comes to our small town once a week. I've been wondering if I could can them, because my freezers have no room for them. Thanks for inspiration.
I canned breakfast sausage with sage...blech! Didn't know that sage tastes nasty when canned. Learned that lesson the hard way.
Yes, I've heard that about sage. Haven't experienced it myself tho
Yummy this sounds good.
Todd
Look at you 👍🏻
Thank you
Your a great teacher-
you make me feel like Im almost ready to start pressure canning 👍🏻
Your Awesome
Thank you
Linda from Ct
That’s a great idea for a road trip snack! Love it
This was a cool idea! I loved that you took the lead in teaching this canning video, Todd! What do you think about canning breakfast sausage?
My husband has to have them whole. I just put them in so they look like donuts, maybe 3 if they fit for a proper headspace. They are so good! I have 11 packages of brats, polish, italian and regular, fun day. I love canning. Thanks
Pint and a half jars perfect
Oh I know what I am doing tomorrow with a pack I have in the freezer that is starting to freezer burn. So glad to know it can be canned!
Cool. I learned something today. How long do they last on the shelf ?
Again, I'm just loving learning all these things! I don't have a pressure canner, but I'm using my waiting room time to be my classroom. Taking notes and I'll be ready when one day I'm able to get one. Thank you for being my "UA-cam parents" and teaching so many good, classic and wholesome life lessons.
You might also be able to take a food preservation course through your local county extension office.
Look at thrift stores for jars and canners. I got a 23qt Presto for $4.99. It was barely used but didn’t have the extra rack or regulator. No problem because I have the 16 qt and used the regulator and rack from that. Jars are sporadic but just look each time you go.
That’s great! There are many places to buy accessories for those old canners. You just have to do the research. And there really is a benefit to doing the research. It’s nice to verify. Sometimes it can save some heart ache..
This channel helps me so much. I just like to get a cup of coffee and binge watch.
I got two used old canners at two different sales. They were made at different times and have two different names on them but in doing research they we’re actually made by same company. I’ve replaced most vital parts and feel like I have new canners.
Now that there is so much help on UA-cam I’ve learned so much. I canned years ago, but not the same as what I’m learning now. Wish I could have the American canner, maybe someday, but I’m grateful for my old Presto and Sears(also really Presto) canners. I’ve been having lots of fun. Still have a lot to learn. I just learned how to can sausage myself. Mine wasn’t the same as yours, but I want to make what you did to go in a recipe for baked beans. It calls for cooked brat sausage along with several kinds of beans. I wasn’t going to can it altogether but have it all ready to put into a big baking dish together then put small pieces of bacon like a layer on top and bake. They made it sound so good I want to try it for a potluck. I’ll do a practice round first. Thanks for helping us to be brave enough to try new things. I was scared to death of trying to can meat.
Really liked this informative video on canning sausage! I thought that Rachel was packing rather tightly ? But it all looked really good in the end!! Thank you both!! Love your videos!
Way to go Todd! Now Anthony wants some of this on our shelves! Lol!! 🤦🏼♀️
Sausage Alfredo!
I have a bunch of brats to can but I have a question as to how it comes out raw packed. I normally put mine in oven to cook so skin gets crisp. If it is canned in chunks, will it be able to go in oven to crisp when it is taken out of jar?
I had considered cooking it first but I didn't know what kind of liquid to use and how that would turn out. I'm very new at canning & my goal is to put as much meat on the shelves as possible from out of the fridge & freezer.
I have a 23qt Presto & can double stack pints.
Thanks for all you both do, you are very appreciated! Many Blessings from Deborah in West Virginia!
I am inspired to can sausage now!! Thank you for the great video!
Todd looks awesome, never canned sausage might try soon.
I get these on sale all the time. I know what my next project for them will be ☺️
Great work Todd I am going to try this- please tell Rachel my Can Opening things arrived & they are amazing- no more ruined lids YEAH !!!! Cheers Denise - Australia
I canned these back in the fall and they turned out very good. You gave me an idea when you mentioned putting the sausage on homemade pizza. Great idea. Ty
good job, I canned up about 10 lbs of different ground turkey/pork sausage that was getting old in freezer. Added another year to their viability.
Wow, I am learning so much. I never thought of canning sausage. Thanks!
Just a couple things (I didn't see how long ago the video was made) ::: Its 10 minutes of venting once a STEADY STREAM of sf stem is coming through the vent ... the other is, that pints of boneless meat need to process for 75 minutes, 90 minutes is forquarts
Thanks for sharing this. Going to have to try it!
Hiya! Sausage is one meat I have never canned. Skin on is ok? Thanks for sharing this!
this looks to be a great addition to a home pantry. having a quick go to comfort food like sausage.....i see lots of possibility's both at home and in any outdoor settings.
Since Todd likes quick dump and go meals. Next time you do brats, throw in some sliced onions and peppers. 🥖Hoagie sub to go!
Great idea you had. It’s great to have something ready when you don’t know what to cook! Thanks.
(Man-canning! Lol!). Just curious: Do you plan to add liquid the next time you do this, since liquid transmits heat better than air?
Todd=kid in a candy store.
This is really good to know, thank you!
Oh my yum!! I love canning meat, and I really have to try this way. I I wanted to, could I do up the airspace in the jar, up to the correct level, with cold broth and can for 75 min?
@@carolc9013 New here.... why should you not add liquid (even a little) when raw packing vs par cooked vs cooked?
I love having canned sausage it is one of my favorites.
I'm really surprised that it came out so well without liquid! Nice job Todd!
Didn't think you could can processed meats safely?? I'm new to canning so just confusing info.
I just made 12 pounds of Italian sausage and canned 6 pints of cooked sausage as a test. I froze 6 pounds of bulk sausage in 1 pound packs. I’m hooked.
I did some of these yesterday, well mine was Polka Kilbasa and I added 1/3 of water in jar. There was basically none left in jar after canning, and very little fat. They look really good. I want to add some occasionally to roasted vegetables.
NO…SAVE JUICE …MAKE A GRAVY THEN RICE…ADD OVER RICE or even PASTA.
Should be 75 min for pints, 90 min for quarts
I am drooling! I will give this a try. Thanks for using the Presto canner!!
Great for spaghetti 🍝 nice videos will have to start stocking up on sausage.
Thank You
My husband loves canned sausage/ meat with breakfast. He opens a jar and fries it, that gives it an even better flavor.
I’m thinking I might actually do some venison sausage also we had some venison given to us by our in-laws and I made some spicy sausage etc. and maybe it’s better if I can get up !
Some quick skewers would be good. Add some veggies and a quick browning on the grill.
Simple Living Alaska cans their salmon that way❤️
I think this would work for me. Thanks I'll be trying me some brats in the jar.
I have canned plenty of sausage, I just don't like the texture.
I tried ONE TIME putting vinegar in the canner and lots of them got rusty during that canning session.
Thank you for doing this video, I also have to packages of brats to do something with.
Fantastic love all your homestead videos!
Man canning!! I love it!!😆
I can anything like polish also even hot dogs......... Kids love them
Question please… why do you not use liquid in the jars? I know the meat will release some water/grease. But is that enough?
I suspect those tender sausages will not last very long once opened to need refrigeration!
Michigan Garden Girl
Oh I like “man-canning!” Maybe I can get my husband to do some canning 😉
I would not can them like they are. I did and regret it. They tasted horribly and was water logged. So no matter how I cooked them they were water logged and nasty.
Could have instant peppers and onions. If you added them to the jar
I'm interested in that tool you used to open the lid? I always fight with a butter knife trying to pry the lids off?
Definitely going to be on the lookout for sausage to can.