Ground or Chopped Meat

Bear, beef, lamb, pork, sausage, veal, venison.

Choose fresh, chilled meat. For venison, add one part high-quality pork fat to three or four parts venison before grinding. Season freshly made sausage with salt and cayenne pepper (sage may cause a bitter off-flavor).

Hot Pack - shape chopped meat into patties or balls or cut cased sausage into 3 to 4 inch links. Cook until lightly browned. Ground meat may be sauteed without shaping. Remove excess fat. Fill hot jars with pieces. Add boiling meat broth, tomato juice, or water, leaving 1 inch headspace. Remove air bubbles, adjust headspace if needed. Add 1 teaspoon of salt per quart, 1/2 teaspoon per pint, if desired. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Ground or Chopped Meat in Glass Jars
Style of Pack Jar Size Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot Pints 75 min 11 lb 10 lb
Quarts 90 min 11 lb 10 lb

For processing at above 1,000 ft, see Altitude Adjustments.

Ground or Chopped Meat in Cans
Style of Pack Can Size Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot 2 65 min 11 lb 10 lb
2.5 and 3 90 min
Raw* 2 100 min
2.5 and 3 135 min

For processing at above 1,000 ft, see Altitude Adjustments.

* Raw pack is suitable only for cans. It is difficult to remove ground meat out of glass jars when packed this way.

Raw Pack - without forming cakes, pack raw ground meat solidly into cans level with top. Place cans in a pot with water about 2 inches below can rim. Exhaust (cook) at slow boil until meat registers 170° F, 77° C. Press meat down into cans leaving 1/2 inch headspace. Seal and process at once.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs