How to Can Sausages for Long-Term Storage

How to Can Sausages for Long-Term Storage

# How to Can Sausages for 10+ Years Shelf Life

As a prepper, ensuring the long-term shelf stability of your food supplies is a paramount concern. One essential protein source that deserves your attention is sausage—an incredibly versatile ingredient that can elevate various meals, from breakfast to dinner. Pressure canning is a valuable preservation technique that ensures food safety and extends the shelf life of sausages for more than 10 years. In this article, we will guide you through the process of canning sausages, providing you with useful tips and tricks along the way.

## Why Can Sausages?

Canning sausages offers several advantages for preppers and those concerned about long-term food storage. Here are a few reasons why you should consider canning sausages:

1. **Extended Shelf Life**: By pressure canning sausages, you can extend their shelf life to more than 10 years, allowing you to build up a long-lasting food supply.
2. **Versatility**: Canned sausages can be used in a variety of meals, ranging from breakfast omelets to dinner stews, making them a versatile ingredient for survival cooking.
3. **Convenience**: Canning sausages allows you to have ready-to-eat protein available without the need for refrigeration or freezing, making them ideal for emergency situations.
4. **Preserved Nutrition**: Pressure canning retains the nutritional value of sausages, ensuring that you and your family receive essential nutrients during extended periods of survival.

## What You Will Need

Before you get started, it is important to gather the necessary equipment and ingredients to ensure a successful canning process. Here’s what you will need:

### Equipment:

– Pressure canner
– Canning jars with lids and bands
– Jar lifter
– Canning funnel
– Clean towels
– Timer
– Cutting board
– Sharp knife

### Ingredients:

– Fresh sausages (your choice of variety)
– Salt (optional)
– Water

## Step-by-Step Guide to Canning Sausages

Now that you have your equipment and ingredients ready, let’s dive into the step-by-step process of canning sausages.

### Step 1: Prepare the Sausages

1. Start by thoroughly washing your sausages under cold running water.
2. Pat them dry using a clean towel.
3. If desired, lightly sprinkle salt over the sausages to enhance the flavor. Remember to use a small amount, as salt tends to intensify during the canning process.

### Step 2: Prepare the Jars

1. Inspect your canning jars for any signs of cracks or chips. Discard any defective jars.
2. Wash the jars, lids, and bands in hot soapy water and rinse them well.
3. Place the jars in a large pot filled with water and bring it to a boil. Let the jars simmer in the boiling water for 10 minutes to sterilize them.
4. Similarly, place the lids and bands in a small pot of simmering water to soften the rubber seal.

### Step 3: Pack the Jars

1. Remove the sterilized jars from the boiling water using a jar lifter.
2. Place a clean towel on the counter and set the jars on top.
3. Fill each jar with sausages, leaving about 1 inch of headspace at the top.
4. Add boiling water to the jars, ensuring that the sausages are completely covered. Leave 1 inch of headspace to allow for expansion during the canning process.
5. Remove any air bubbles by sliding a knife or spatula along the inside of the jar.
6. Wipe the rims of the jars with a clean damp cloth to remove any food particles or residue.

### Step 4: Seal the Jars

1. Using a canning funnel, place a lid on each jar, ensuring the rubber seal is facing down.
2. Screw the bands on until they are fingertip tight. Do not over-tighten.
3. Place the sealed jars back into the pressure canner.

### Step 5: Pressure Can the Sausages

1. Follow the manufacturer’s instructions to set up and use your pressure canner correctly.
2. Add the recommended amount of water to the canner, usually around 2-3 inches.
3. Close and lock the lid of the pressure canner, ensuring the vent is open.
4. Allow the canner to vent for 10 minutes to remove any air pockets.
5. Close the vent using the manufacturer’s instructions, and bring the canner up to the desired pressure (typically 11 psi for sausages).
6. Process the sausages for the recommended time (varies depending on the size and type of sausages).
7. After the processing time is complete, allow the canner to naturally release the pressure.
8. Once the pressure is fully released, carefully remove the jars using a jar lifter and place them on a towel-lined countertop to cool.

Congratulations! You have successfully canned sausages using the pressure canning method. Your canned sausages can now be safely stored for long-term use, lasting for more than 10 years.

## My 2 Cents

Canning sausages provides preppers with a valuable source of long-lasting protein for their survival food supplies. By following the steps outlined above, you can ensure that your sausages are properly canned and preserved for over a decade.

Remember to always use fresh sausages and choose high-quality ingredients to maximize the nutritional value and taste. Additionally, pay close attention to the processing times and pressures recommended by your pressure canner’s manufacturer to guarantee a safe product.

Having a variety of canned protein options, such as sausages, is essential for creating diverse and nutritious meals during emergency situations. Experiment with different flavors and types of sausages to add a tasty and versatile ingredient to your survival pantry.

By incorporating pressure canning into your food storage routine, you can enhance the longevity and usability of your sausages while ensuring that you and your loved ones have access to a reliable protein source in times of need.

Remember, being prepared is not just about having supplies—it’s about having the knowledge and skills to use them effectively. Stay informed, stay prepared, and stay safe!

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