Canning sausage at home offers a convenient way to preserve meat, extend its shelf life, and enjoy homemade goodness anytime. However, the safety of canned sausage is paramount, as improper techniques can lead to serious health risks, particularly botulism. This article provides a detailed guide on safely canning sausage, covering everything from preparation to processing and storage.
Understanding the Risks and Requirements
Canning meat, including sausage, requires meticulous attention to detail due to the risk of botulism, a severe illness caused by the bacterium Clostridium botulinum. This bacterium thrives in low-oxygen, low-acid environments, making improperly canned foods a potential breeding ground.
Clostridium botulinum produces a potent neurotoxin that can cause paralysis and even death. The spores of this bacterium are heat-resistant and can survive boiling water temperatures. Therefore, canning sausage necessitates a pressure canner, which reaches temperatures high enough to kill these spores.
It’s crucial to understand that boiling water bath canning is not safe for canning sausage or other low-acid foods. This method only reaches 212°F (100°C), which is insufficient to destroy botulism spores.
Always prioritize safety by following tested recipes and guidelines from reliable sources like the USDA Complete Guide to Home Canning or your local Extension office. These resources provide research-backed instructions to ensure proper processing and eliminate the risk of botulism.
Essential Equipment and Ingredients
Before embarking on your sausage-canning adventure, gather the necessary equipment and ingredients. Using the right tools and high-quality ingredients is crucial for both safety and flavor.
- Pressure Canner: A pressure canner is non-negotiable. Ensure it’s in good working condition and that the gasket, vent pipes, and safety features are clean and functional. A dial gauge or weighted gauge pressure canner can be used, but follow instructions for each type.
- Canning Jars: Use only canning jars that are specifically designed for canning. These jars are tempered to withstand the high temperatures and pressures of the canning process. Inspect jars for chips or cracks before use.
- Lids and Rings: Use new canning lids for each batch. The lids have a sealing compound that ensures an airtight seal. Rings can be reused but should be free of rust or damage.
- Jar Lifter: A jar lifter is essential for safely lifting hot jars from the canner.
- Wide-Mouth Funnel: A wide-mouth funnel helps to fill jars without spills.
- Debubbler/Headspace Tool: This tool helps remove air bubbles from the jars and measure headspace.
- Sausage: Use fresh, high-quality sausage. You can use pre-made sausage or make your own. If making your own, ensure you follow a tested recipe that includes curing salt if specified.
- Salt: Canning salt (also known as pickling salt) is preferred because it doesn’t contain iodine or anti-caking agents that can discolor the sausage or cloud the canning liquid.
- Optional Ingredients: You can add herbs, spices, or vegetables to your sausage, but be sure to follow a tested recipe, as adding too many ingredients can affect the processing time.
Step-by-Step Guide to Canning Sausage
The canning process involves several crucial steps, each designed to ensure the safety and quality of your canned sausage.
Preparing the Sausage
Begin by preparing your sausage. If you’re using pre-made sausage, ensure it’s fresh. If you’re making your own, follow a tested recipe carefully, paying close attention to the amount of curing salt used, if required. Curing salt is crucial for inhibiting the growth of botulism spores in some sausage recipes.
For raw pack canning: Cut the sausage into appropriate lengths to fit into the jars, leaving about an inch of headspace.
For hot pack canning: Brown the sausage in a skillet until it’s lightly browned on all sides. This helps to reduce shrinkage during canning and improve the flavor. Drain off any excess grease.
Preparing the Jars and Lids
Wash the canning jars in hot, soapy water and rinse them thoroughly. You can also run them through the dishwasher. Keep the jars hot until you’re ready to fill them. This can be done by placing them in a simmering pot of water or keeping them in a warm oven (200°F/93°C).
New canning lids need to be simmered in hot (not boiling) water for 10 minutes before use. This softens the sealing compound and ensures a good seal. Rings should be washed in hot, soapy water.
Filling the Jars
Using the wide-mouth funnel, carefully pack the sausage into the hot jars, leaving the recommended headspace (usually 1 inch).
Headspace is the empty space between the top of the food and the lid. Proper headspace is crucial for creating a vacuum seal.
After filling the jars, use the debubbler or a clean utensil to release any trapped air bubbles. Gently press the sausage to release air pockets.
Wipe the jar rims with a clean, damp cloth to remove any food residue. This is essential for ensuring a proper seal.
Place the lids on the jars, centering them carefully. Then, apply the rings until they are fingertip tight. This means tightening them until you feel resistance, then backing off slightly. Avoid overtightening, as this can prevent the jar from venting properly during processing.
Processing in a Pressure Canner
Place the filled jars into the pressure canner. Add the amount of water specified in your canner’s instructions (usually 2-3 inches). Ensure the water level is below the top of the jars.
Lock the canner lid securely. Turn the heat to high and vent the canner according to the manufacturer’s instructions. This usually involves letting steam escape from the vent pipe for 10 minutes.
After venting, place the weight on the vent pipe or close the petcock, depending on your canner type. The pressure will start to build inside the canner.
Monitor the pressure gauge carefully and maintain the recommended pressure for the specified processing time. The processing time and pressure will vary depending on the size of the jars and your altitude.
Processing times and pressures are critical for safety. Refer to a tested recipe from a reliable source, such as the USDA Complete Guide to Home Canning, for the correct processing information for your specific sausage recipe and jar size.
Once the processing time is complete, turn off the heat and allow the pressure to drop naturally. Do not attempt to force cool the canner, as this can cause the jars to break or the seals to fail.
Wait until the pressure gauge returns to zero before carefully removing the weight or opening the petcock. Then, wait an additional 10 minutes before unlocking the lid.
Cooling and Testing the Seals
Using the jar lifter, carefully remove the jars from the canner and place them on a towel-lined surface, leaving space between the jars for air circulation.
Let the jars cool undisturbed for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal.
After the jars have cooled completely, test the seals by pressing down on the center of each lid. If the lid flexes or pops up and down, it is not sealed.
Unsealed jars should be reprocessed within 24 hours using new lids. If you don’t want to reprocess them, you can refrigerate the sausage and use it within a few days.
Storage
Wipe the jars clean and remove the rings. Rings can trap moisture and lead to rust. Label the jars with the date and contents.
Store the canned sausage in a cool, dark, and dry place. Properly canned sausage can be stored for up to a year.
Troubleshooting Common Canning Problems
Even with careful preparation, canning problems can sometimes arise. Here are some common issues and how to address them:
- Siphoning: This occurs when liquid is lost from the jars during processing. It can be caused by overfilling the jars, fluctuating pressure, or removing the jars from the canner too soon. Ensure you leave the correct headspace, maintain a consistent pressure, and allow the canner to cool naturally.
- Jar Breakage: Jar breakage can be caused by using cracked or chipped jars, sudden temperature changes, or improper venting. Always inspect jars for damage, avoid drastic temperature changes, and follow the canner’s instructions for venting.
- Seal Failure: Seal failure can be caused by using damaged lids, not wiping the jar rims properly, or not tightening the rings correctly. Use new lids for each batch, ensure the jar rims are clean, and tighten the rings fingertip tight.
- Discoloration: Discoloration can be caused by using iodized salt or storing the jars in direct sunlight. Use canning salt and store the jars in a dark place.
- Cloudy Liquid: Cloudy liquid can be caused by starch from vegetables or spices. It’s generally harmless but can be minimized by using fresh, high-quality ingredients and following tested recipes.
Safety First: Preventing Botulism
Preventing botulism is the primary concern when canning sausage. Here’s a summary of key safety measures:
- Always use a pressure canner for canning sausage.
- Follow tested recipes from reliable sources.
- Ensure proper headspace.
- Process for the correct time and pressure based on your altitude and jar size.
- Cool the canner naturally.
- Test the seals before storing the jars.
- Store canned sausage in a cool, dark, and dry place.
- Before consuming home-canned sausage, inspect the jar for any signs of spoilage, such as bulging lids, off odors, or unusual appearance. If you notice any of these signs, discard the sausage without tasting it.
Canning sausage can be a rewarding experience, providing you with a convenient and delicious way to preserve meat. By following these safety guidelines and using tested recipes, you can enjoy homemade canned sausage with confidence. Remember, safety is always the top priority when canning at home.
FAQ 1: Is it safe to can sausage at home?
Canning sausage at home requires careful adherence to specific guidelines to ensure safety. Sausage is a low-acid food, meaning it lacks the acidity necessary to prevent the growth of Clostridium botulinum, the bacteria that causes botulism. Therefore, you absolutely must use a pressure canner and follow tested recipes from reputable sources like the USDA or your local extension office.
Failure to properly process sausage in a pressure canner can lead to the production of botulinum toxin, which is odorless, tasteless, and deadly. Always process for the recommended time and pressure for your altitude, and ensure your pressure canner is functioning correctly. Ignoring these precautions can have severe consequences.
FAQ 2: What type of sausage is best for canning?
The best types of sausage for canning are those that are already fully cooked or those that can be fully cooked before canning. Raw sausage can be canned, but it requires even more precise processing times and pressures to ensure complete sterilization. It is generally safer and easier to can fully cooked sausage.
Consider the fat content of the sausage you choose. High-fat sausage can sometimes separate during canning, resulting in an unappetizing appearance, although it remains safe if properly processed. Leaner sausages tend to hold their shape and texture better. Also, avoid sausages with excessive amounts of fillers or binders, as these can sometimes affect the final texture after canning.
FAQ 3: What equipment do I need to safely can sausage?
Safely canning sausage requires specific equipment to ensure proper processing and preservation. A pressure canner is absolutely essential, as it’s the only method that can reach the temperatures needed to kill botulism spores in low-acid foods. You’ll also need canning jars, lids, and rings in good condition, along with a jar lifter, wide-mouth funnel, and bubble remover.
A reliable kitchen scale is helpful for accurately weighing ingredients if you’re making your own sausage. Additionally, a thermometer is necessary to ensure the sausage reaches a safe internal temperature if pre-cooking before canning. Cleanliness is paramount, so be sure to have plenty of soap, water, and clean towels available.
FAQ 4: How do I prepare sausage for canning?
Preparation involves several steps to ensure both safety and quality. Start by preparing your sausage, either by making your own following a tested recipe or purchasing fully cooked sausage from a reputable source. If making your own, ensure it contains appropriate curing agents if the recipe requires them. If using store-bought, ensure it’s fresh and of high quality.
Next, cut the sausage into appropriately sized pieces or links that will fit comfortably in your canning jars, leaving proper headspace (usually 1 inch). Pack the sausage into clean, sterilized jars, leaving the recommended headspace. Pour hot broth or water over the sausage, if the recipe calls for it, to remove air pockets and aid in heat transfer during processing. Remove any air bubbles with a bubble remover tool. Wipe the jar rims clean, place lids and rings on the jars, and tighten the rings finger-tight.
FAQ 5: What is the proper processing time and pressure for canning sausage?
The processing time and pressure required for canning sausage depend on several factors, including the size of the jars, the type of sausage (raw or cooked), and your altitude. You must consult a tested recipe from a reliable source, such as the USDA Complete Guide to Home Canning or your local extension office. Never guess or alter processing times or pressures.
Generally, pints require less processing time than quarts. Lower altitudes require lower pressures than higher altitudes. For example, a recipe for canned sausage might specify processing at 10 pounds of pressure at altitudes up to 1,000 feet, and 15 pounds of pressure for altitudes above 1,000 feet. Follow the specific recommendations for your situation to ensure safety.
FAQ 6: How do I know if my canned sausage is safe to eat?
Several signs indicate that canned sausage is potentially unsafe and should not be consumed. Before opening a jar, check for bulging lids or signs of spoilage, such as unusual discoloration or separation. If the lid is bulging or the jar is leaking, discard it immediately without opening it.
When you open the jar, listen for a hissing sound. A properly sealed jar will not hiss. Look for any signs of mold, unusual odors, or a foamy texture. If any of these signs are present, do not taste the sausage. Discard it properly to prevent any risk of botulism. When in doubt, throw it out.
FAQ 7: How should I store canned sausage?
Proper storage is crucial for maintaining the quality and safety of your canned sausage. Store canned jars in a cool, dark, and dry place, such as a pantry or basement. Avoid storing them in areas with extreme temperature fluctuations, which can compromise the seals and affect the quality of the food.
Label each jar with the date it was canned to keep track of its age. Ideally, consume canned sausage within one year for best quality, although it may be safe for longer if stored properly. Periodically inspect the jars for any signs of leakage or damage. Discard any jars that show signs of spoilage or loss of seal.