Homemade canned sausage links can be convenient for preparing quick meals when you have the right equipment and follow a tested food-preservation method. With fresh sausage, simple seasonings, and a suitable pressure canner, you can prepare jars for future use.
This guide explains the basic steps for homemade canned sausage links, following the National Center for Home Food Preservation’s guidance for ground or chopped meat and cased sausage. Because sausage is a low-acid food, safe processing requires a proper pressure canner and the correct processing time and pressure for your equipment and elevation.
Important: An electric multicooker, steam cooker, or ordinary pressure cooker must not be assumed safe for shelf-stable meat canning.
Ingredients for Homemade Canned Sausage Links
- Fresh, chilled sausage links
- Salt, optional
- Boiling meat broth, tomato juice, or water
Use freshly made sausage seasoned according to a tested recipe. Salt is optional when preparing the jars for canning.
