Amish Sausage Seasoning For Canning Recipes
AMISH SAUSAGE SEASONING FOR CANNING
Taken from "Heritage country harvest cookbook" The recipe was from Mrs Amos L. Miller
Provided by Stormy Stewart
Categories Meat Breakfast
Number Of Ingredients 7
Steps:
- 1. Mix wel, freeze or can.
- 2. Pressure cook 90 minutes at 10 pounds pressure
AMISH SAUSAGE (50 # MEAT)
Also from the Amish cook book. This is for freezing or canning your own sausage
Provided by Stormy Stewart
Categories Pork
Number Of Ingredients 10
Steps:
- 1. Mix well. Freeze or can. Pressure can 90 minutes at 10# pressure
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- Inspect your canner, making sure all parts are in good working condition. There should be no dents or warping of the canner base. If the rack that holds the filled jars has corroded from prior usage, buy a new one.
- Inspect and wash your jars, lids, and screw bands. Make sure your jars aren’t chipped or cracked, the lids have a complete ring of sealing compound around the edge, and the bands aren’t bent or rusted.
- Place canner on stove. Fill your water-bath canner halfway with water, place the canner on your largest burner, and turn on the heat so the water is very hot but not boiling.
- Fill jars. Fill one jar at a time. You will complete the filling process steps below and cap the jar before moving on to the next jar and repeating the process
- Prepare the canner for processing. When your entire load is in place, lower the rack with the filled jars into the canner. (You may need to use hot pads for this step.)
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