Equipment You’ll Need
- A pressure canner suitable for home canning
- Pint- or quart-size Mason canning jars
- New, compatible canning lids and rings
- A jar lifter
- A nonmetallic utensil for removing air bubbles
- Clean kitchen utensils
The number of jars you need will depend on the amount and size of your sausage links.
How to Prepare Homemade Canned Sausage Links
Step 1: Prepare the Sausage
Choose fresh sausage that has been properly refrigerated. If you are making sausage from scratch, use a tested sausage recipe and season it with salt and cayenne pepper. The National Center for Home Food Preservation notes that sage may develop a bitter flavor during canning.
If using sausage in casings, cut the links into pieces approximately 3–4 inches long.
Step 2: Brown the Sausage
Cook the sausage links until lightly browned. The purpose of this step is to prepare the sausage for the hot-pack method, rather than to fully cook it.
Remove excess fat before filling the jars. Too much fat can affect the quality of the finished product and interfere with the jar seal.
Step 3: Fill the Canning Jars
Prepare the jars according to the manufacturer’s instructions and the tested canning procedure.
Pack the browned sausage pieces into the jars, leaving 1 inch of headspace between the food and the top of each jar.
Add boiling meat broth, tomato juice, or water. If desired, add salt according to the official recipe’s directions.
Step 4: Remove Air Bubbles and Apply the Lids
