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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Негізгі бет Saving the Sausage | Pressure Canning Bratwurst
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