🌭 Whole Smoked Sausage in a Jar
The Ultimate Pantry Staple – Never Seen Before!
📌 In This Article
🌭 The Sausage Canning Story
"Canned smoked sausage in a jar is an original way to store homemade sausage – and keep it tasty and juicy longer." 🌭✨
This is one of the most unique rebel canning recipes you'll ever find. Instead of slicing sausage, you can can whole smoked sausage links in a jar. The key is making sausages that fit entirely into your jars – no cutting required.
Freshly smoked sausages preserve well and last for a long time when canned. This method keeps the sausage whole and undamaged, preserving its texture and flavor.
💬 The secret: "It is better to lay the sausage horizontally; in a vertical position, the sausage loaves are placed only in the middle of the container."
⚠️ Important Safety Information
⚠️ Read This Before You Start
This is a "Rebel Canning" method and is NOT USDA-approved for smoked sausages.
The USDA does not officially provide tested recipes for canning smoked or cured sausages. However, home canners have successfully used adapted methods for generations.
Key Safety Rules:
- Must use a pressure canner – never water bath
- Use fully cooked sausage – smoked sausage must be fully cooked before canning
- Trim excess fat – fat can interfere with sealing
- Leave exactly 1 inch headspace – critical for proper sealing
- Process for full time – 60 minutes for liter jars, 90 minutes for two-liter jars
If you choose to use this method, you do so at your own risk. Never consume canned goods that show signs of spoilage – bulging lids, off odors, or discoloration.
📦 Ingredients
Simple & Pure
- 🌭 Freshly smoked sausage – sized to fit your jars
- 🥫 Quart or liter canning jars – with lids and rings
- 🫘 Smoked bone broth – optional, adds amazing flavor
- 🧂 Salt – to taste
💡 Pro tip: "Freshly smoked sausages preserve well and last for a long time when canned."
📝 Step-by-Step Instructions
Step 1 – Prepare the Sausage
- Wash fresh smoked sausage in warm water and dry with a paper towel.
- Ensure sausages are fully cooked before canning.
Step 2 – Size Matters
- Ensure sausages are small enough to fit entirely into your jars without cutting.
- Measure your jars before making or buying sausage.
💡 Pro tip: "This method of canning does not involve cutting the sausage sticks. The sausages remain whole and undamaged."
Step 3 – Make Smoked Bone Broth (Optional)
- Simmer smoked bones with water, salt, and spices for a flavorful liquid.
- Strain before using.
Step 4 – Pack the Jars
- Place sausage loaves into clean, sterilized jars.
- Lay them horizontally for best results.
- Fill jars with smoked bone broth or water.
- Leave 1 inch headspace at the top.
⚠️ Important: "It is better to lay the sausage horizontally; in a vertical position, the sausage loaves are placed only in the middle of the container."
Step 5 – Seal and Process
- Wipe rims clean with a damp cloth.
- Apply lids and tighten to fingertip-tight.
- Place jars in the pressure canner with 2-3 inches of hot water.
- Lock the lid and vent steam for 10 minutes.
- Close the vent and bring to pressure.
- Process at 10-11 psi (adjust for altitude):
- Liter jars: 60 minutes
- Two-liter jars: 90 minutes
- Turn off heat and let pressure drop naturally – do not rush.
Step 6 – Cool and Check Seals
- Remove jars using a jar lifter and place on a towel-lined counter.
- Let cool undisturbed for 12-24 hours.
- Check seals – lids should be concave and not flex when pressed.
- Remove rings, label with date, and store in a cool, dark place.
💡 Pro Tips for Canning Smoked Sausage
- 🔪 Use lean sausage: Trim excess fat – it can interfere with the seal.
- 🧊 Chill before packing: Cold sausage is easier to handle.
- 🌡️ Cook fully first: Sausage must be fully cooked before canning.
- 🥫 Dry pack or hot pack: Dry pack gives stronger flavor, hot pack improves texture.
- 🍽️ How to use: Canned sausage works great for sandwiches, pizza, jambalaya, and gumbo.
- 📅 Shelf life: 12-18 months when stored properly.
❓ Frequently Asked Questions
❓ Is it safe to can smoked sausage?
The USDA doesn't provide tested recipes for smoked sausages. This is "rebel canning" – use at your own risk.
❓ Can I water bath can sausage?
No – meat is low-acid and MUST be pressure canned to reach 240°F.
❓ Why 60 minutes for liter jars?
This is the processing time for meat in liter jars at 10-11 psi.
❓ How long do canned sausages last?
12-18 months when stored in a cool, dark, dry location.
❓ Can I can sausage in its own juice?
Yes – but it will be more flavorful with smoked bone broth.
❓ Why lay the sausage horizontally?
Horizontal placement ensures even heat distribution and better packing.
❓ Can I use an electric pressure cooker?
Use a stovetop pressure canner that can maintain constant pressure.
❓ What if my jars don't seal?
Refrigerate unsealed jars and use within 3-4 days.
❓ Can I add vegetables to the jars?
Yes – onions and peppers can be added for flavor.
❓ What are signs of spoilage?
Bulging lids, off odors, cloudy liquid, or excessive fat floating on top.
📄 Printable Recipe Card
╔═══════════════════════════════════════════════════════════════════════╗
║ WHOLE SMOKED SAUSAGE IN A JAR ║
║ The Ultimate Pantry Staple – Never Seen Before! ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: Varies by jar size | TIME: 60-90 min processing
INGREDIENTS:
- Fresh smoked sausage (sized to fit jars)
- Smoked bone broth (optional)
- Salt
INSTRUCTIONS:
1. Wash smoked sausage in warm water. Pat dry.
2. Place whole sausage loaves horizontally in clean jars.
3. Fill with smoked bone broth or water, leaving 1" headspace.
4. Wipe rims, apply lids (fingertip-tight).
5. Pressure can:
- Liter jars: 60 minutes
- Two-liter jars: 90 minutes
6. Let pressure drop naturally.
7. Cool 12-24 hours. Check seals.
STORAGE: 12-18 months (cool, dark place).
"Freshly smoked sausages preserve well and last for a long time when canned." 🌭✨
⚠️ DISCLAIMER: This is a Rebel Canning method. Use at your own risk.
© CanningRebels — Whole Smoked Sausage in a Jar | The Ultimate Pantry Staple
.png)
Comments