THE TIME TO STOCK UP ON MEAT IS NOW; THIS IS HOW I PRESERVE SAUSAGE FOR LONG TERM STORAGE.

Published on June 13, 2020
Duration: 22:45

This video demonstrates the process of pressure canning sausages for long-term food storage, a crucial skill for preppers. It details two methods: packing sausages whole or removing casings and packing the meat. The guide emphasizes proper jar preparation, the use of a T-fal 22-quart pressure canner set to 15 PSI, and critical safety protocols during depressurization and cooling.

Quick Summary

Pressure can sausage for long-term storage using methods like cold-packing whole or uncased meat. Ensure proper jar preparation by cleaning rims with vinegar. Use a T-fal 22-quart canner at 15 PSI, allow natural depressurization, and let jars sit undisturbed for 16-24 hours.

Chapters

  1. 00:00Introduction & Sourcing Sausage
  2. 01:22Canning Methods: Cased vs. Uncased
  3. 02:35Packing Jars & Adding Broth
  4. 05:39Jar Preparation & Sealing
  5. 07:21Pressure Canner Setup
  6. 09:47T-fal Canner Specs & PSI Settings
  7. 12:31Processing Uncased Sausage & Beans
  8. 13:15Equipment Inspection: Dented Rings
  9. 17:04Cooling & Safety Protocols
  10. 19:06Final Results & Storage

Frequently Asked Questions

What is the recommended pressure setting for canning sausage using a T-fal 22-quart canner?

The Alaska Prepper recommends using the 15 PSI setting on the T-fal 22-quart pressure canner. This higher setting is chosen as a safety precaution, particularly to account for potential variations in altitude which can affect processing effectiveness.

How should jars be prepared before pressure canning sausage?

Before pressure canning, ensure jars are clean. Clean the jar rims thoroughly with white vinegar to guarantee a proper vacuum seal. While some modern lids don't require pre-warming, the speaker continues this practice for added reliability.

What are the two main methods for canning sausage shown in the video?

The video demonstrates two methods: cold-packing sausages with their casings intact, curled into the jar, and cold-packing sausage meat after removing the casings. A small amount of beef broth can be added to maintain moisture.

What is a critical safety warning regarding canning equipment?

A critical safety warning involves inspecting canning rings. Never use a dented or damaged canning ring for pressure canning, as it can compromise the vacuum seal and lead to food spoilage or safety issues.

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