Because of flavor, it is best to can livers alone. Gizzards and hearts, may be canned together. Since they are ordinarily canned and used in small quantities, directions are given only for pint glass jars and no. 2 cans.

Hot Pack

  1. Put giblets in cooking pan. Cover with broth made from bony pieces, or hot water. Cover pan and precook giblets until medium done. Stir occasionally.
  2. If salt is desired, put level measure into clean, empty containers: 1/2 teaspoon in pint jar or No. 2 can.
  3. Pack giblets hot. Leave about 1 inch above meat in glass jars for head space, 1/2 inch in cans.
  4. Cover giblets with hot broth or hot water. Leave 1 inch for head space in jars, fill cans to top.
  5. Work out air bubbles with knife. Add more liquid, if needed, to cover meat. Be sure to leave 1 inch headspace in jars and have cans filled to top.
  6. Adjust lids on glass jars, seal cans.
  7. Process at once in the steam pressure canner at 10 pounds pressure (240° F, 116° C).
Style of Pack Container Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot Jar-Pint 75 min 11 lb 10 lb
Can-No.2 65 min

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

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

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 FishSpanish Sausages