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Posted in Canning on Nov 11th, 2008
In the late Fall and early winter I usually can meats. Normally, I can venison and sausage this time of year. I also make jerky from the venison. the reason I can so much is that I don’t have a lot of freezer space. At one time I had several large freezers [...]
Posted in Canning on Sep 3rd, 2008
A few days ago, I had a table full of apples that needed to have some thing done with them. The children got busy and used the peeler/parer/corer and then I had tons of peeled and cored apples ready to go. I dried some that amounted to about three quarts. Then I made apple butter [...]
How To Home-Can Sausage
Omit sage from your recipe if you are mixing your own sausage. In canning it will make the sausage bitter. Use a very light hand with other herbs and spices including garlic and onion, they will become stronger tasting in the canned sausage.
I simply use a bit of hot red pepper, black [...]
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