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Fri, Jun 13, 14 at 20:41
| Please don't throw anything at me for asking about this ;) This last time we had our pigs processed, we opted to get some Polish sausages. Now, I love LOVE those little pickled sausages you buy, some are called beer sausages or "hot mamas." DH cut some of the Polish sausages up and put them in a jar with vinegar, salt, a pinch of sugar and some hot pepper flakes. We have them in the fridge and they taste very much like those little pickled sausages I like. Would it even be a consideration to can these? I've read where others have canned sausages but not on reliable sites nor do I see anything in Ball's or my other canning books. It would be in pure vinegar. The sausages obviously have fat in them but not as much as ones you would buy in the stores. Thoughts? |
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| NCHFP has provisions for canning sausage in chunks (casing has to be cut) under canning meats but it has to be pressure canned. Not sure what the results would be pressure canning in vinegar though. I suppose you could try one jar and see how it turned out. Would be safe but no way to know what the taste or texture would be. Personally I'd use the raw pack with no added liquid and add the salt, sugar, and pepper flakes. Then after opening the jar drain some of the juice and replace with the vinegar and keep in the fridge. Dave |
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- Posted by gardengalrn 5KS (My Page) on Sat, Jun 14, 14 at 1:44
| Thanks Dave, after looking on the NCHFP site and gandering at the processing times, these are probably something I would more enjoy as a refridgerator item. The meat is already processed so I can't feature they would be very good after that time in the canner. It was worth a thought, though, LOL. |
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