Canning Uncured Sausages, Uncured Kielbasa, and Costco Hot Dogs

Canning Uncured Sausages, Uncured Polska Kielbasa and Costco Kosher Hot Dogs

I know, I know, the Canning Police might find some points of contention in this recipe but what I did was prick a thousand holes into each sausage then slide them tightly into each jar, and here’s the debatable moment....I poured hot water into each quart, bringing the level up to about 2 to 3 inches from the bottom.

I did the above because I have seen people can sausages or meats or whatever and the upper half of the jar is without liquid, and believe me, black meat is not appetizing.

Then of course I debubbled each jar, etc, etc, and processed the quarts for 90 minutes for my elevation.

Find your exact elevation/altitude (on my channel):
   • Find your EXACT Altitude/Elevation for Hom...  

Adjusting for elevation when Pressure canning:
Elevation Weighted gauge Dial gauge
0-1,000 ft 10 psi 11 psi
1,001-2,000 ft 15 psi 11 psi
2,001-4,000 ft 15 psi 12 psi
4,001-6,000 ft 15 psi 13 psi
6,001-8,000 ft 15 psi 14 psi
8,001-10,000 ft 15 psi 15 psi

As with all canning, once jars are removed from the canner allow jars to rest undisturbed for 12-24 hours. Remove rings/bands, check seals, wash and label jars then store in a cool dark dry place.

This tutorial is for informational purposes only. It’s your responsibility to follow approved instructions for your canner and water bath/steam canning. Always adhere to safe canning guidelines, and for Pete’s sake use only canning recipes approved by the USDA. You can download the USDA Complete Guide to Home Canning, 2015 revision at Purdue University’s website for free: https://nchfp.uga.edu/publications/pu....
Do not buy the guide at Amazon or any other site online except for the Purdue site. Most are reprinted in China, and there are nefarious changes in those books. If you would rather buy it than print it from Purdue’s site it will cost $19 plus shipping. Get it here: https://mdc.itap.purdue.edu/item.asp?...

To learn more than you ever thought possible visit the National Center for Home Food Preservation at: https://nchfp.uga.edu/index.html and spend time there, and have your printer at the ready.

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Be healthy, safe, and many blessings!!!