Use seasonings sparingly because sausage changes flavor in canning and storage. Measure spices, onion, and garlic carefully. Omit sage—it makes canned sausage bitter.
Shape sausage meat into patties. Precook, pack, and process as directed for hot-packed ground meat.
Corned Beef
Hot pack
Use any tested recipe to make corned beef.
Wash corned beef. Drain. Cut in pieces or strips that fit in containers.
Cover meat with cold water and bring to a boil. If broth is very salty, drain meat; boil again in fresh water. Pack while hot.
Glass jars.—Leave 1 inch of space above meat. Cover meat with boiling broth or boiling water. Leave 1 inch of space at top of jars. Adjust lids. Process in a pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 75 minutes |
| Quart jars | 90 minutes |
Tin cans.—Leave ½ inch of space above meat. Fill cans to top with boiling broth or boiling water. Seal. Process in a pressure canner at 10 pounds pressure (240° F.)—