Pressure Canning Sausage Patties: Deliciously Good Canned Meat
Canning sausage patties provides quick, easy, and delicious meals within a few minutes. Cooked patties can be eaten right out of the jar.
If you are looking for a complete guide on how to can sausage patties, here it is. Whether you are looking for quick meals for later or need some freezer space available, pressure canning is a great way to preserve your fresh sausage and store it at room temperature. This is a clear winner of a recipe!
What to do Before Canning Sausage Patties
The first thing you need to do is get your sausage patties thawed out and jars washed in hot, soapy water. If you need to make patties, take ground pork sausage and shape ground pork into small patties.
Pro tip: Always start with a clean kitchen before starting any canning project. It is a great way to relieve any extra stress that can come with home food preservation projects.
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Supplies Needed
- Pressure Canner – the All American 941 canner is what I use
- Canning Jars – wide-mouth jars work best, either pints or half pint jars (I find wide mouth pint jars to be the best for this project.)
- Lids & Rings
- Jar Lifter
- Debubbler or small spatula
- Ball Blue Book of Canning – optional but has official canning recommendations
Preparation
Prepare the pressure canner by placing on the stove, adding in a canning rack, and adding about 2 inches of water. Turn the stove on to start warming up the water in the pressure canner.
Warm up jars by either placing in canner and letting the water warm them up or placing the jars in a warm oven.
Brown sausage patties in pan. Do not fully cook as the pressure canner will finish the cooking process. You just want a nice brown crust.
Place patties on a paper towel to allow the excess grease to soak out.
Fill the Jars
Stack sausage patties into clean, hot jars to 1-inch headspace. (You also have the option to season pork here if you would like. Throw some cayenne pepper in there if you want a kick!)
Ladle hot sausage meat with hot water, leaving 1-inch headspace.
Remove air bubbles.
Wipe rims with a clean cloth, making sure to remove any excess fat that may block a seal.
Place lids on top and screw bands on finger tight.
Place filled, hot canning jars into prepared pressure canner to begin the canning process.
Canning Sausage Patties
Add the lid to the pressure canner. Follow your specific instruction manual if you are unsure exactly how to run your pressure canner.
Eventually a steady stream of steam will start coming out of the vent pipe. When that happens, set a timer for 10 minutes.
After the 10 minutes, place your weight on top of vent pipe. Depending on your specific elevation will determine how many pounds pressure will be used in the canning process. High altitudes require higher pressure.
How Many Pounds of Pressure for Pressure Canning Sausage Patties?
For Weighted Gauge Pressure Canners (All American, etc):
- For 0 to 1,000 feet in elevation, use 10 pounds of pressure
- Above 1,000 feet in elevation, use 15 pounds of pressure
For Dial Gauge Pressure Canners (Presto, etc):
- For 0 to 2,000 feet in elevation, use 11 pounds of pressure
- For 2,001 to 4,000 feet in elevation, use 12 pounds of pressure
- For 4,001 to 6,000 feet in elevation, use 13 pounds of pressure
- For 6,001 to 8,000 feet in elevation, use 14 pounds of pressure
- Above 8,000 feet in elevation, use 15 pounds of pressure
After placing the weight on, the pressure will start building up inside the pressure canner. The weight will start jiggling when it is pressurized. You are looking for about 4 jiggles per minute. When the pressure is right, you can start the processing time.
How Long To Can Sausage?
Process Pints – 1 hour 15 minutes
Process Quarts – 1 hour 30 minutes
After processing time is done, turn the heat off and leave the pressure canner alone. Let the pressure come down naturally. After a few hours, you will be able to remove the weight. After removing the weight, wait a few more minutes to let any extra pressure release.
Remove lid by opening away from face. Using a jar lifter, remove jars from pressure canner and place on a towel on the counter. Do not place jars directly on counter as that can cause temperature shock and break the jars. Leave jars undisturbed for 12 hours.
After 12 hours, remove rings and check seals on all jars. If there are any jars that didn’t seal, place opened jar in the refrigerator and use within a few days. Wash all the jars and label each individual jar with contents and date. Place on pantry shelf to use for later!
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @1898_mama with pictures of your delicious creation!
Watch Me Pressure Can Sausage Patties in This Video
FAQs
How long does home canned sausage patties last?
The official answer is that home canned sausage patties last 18 months. Keep jars in a dark, cool place and the shelf life of sausage patties will be a long time!
Can you can sausage patties in a pressure cooker?
No. Never can sausage in a pressure cooker. A pressure cooker is a different thing than a pressure canner. If you are looking for a great pressure canner, the All American canner is one that has lasted me many years and has no end in sight.
How do you use sausage patties after they have been canned?
Once sausage patties are canned, you can just open it up and start eating it straight from the jar if you would like. Warm it up and use as a breakfast side, or any way that you would use sausage patties in your favorite sausage recipes, you can use canned sausage patties. These jars also make great Christmas gifts!
Do you have to cook sausage patties before canning them?
No, you don’t HAVE to cook sausage before canning it. However, it provides a much better product. If you just throw the sausage in the jar and raw pack it, the sausage patties will stick together and it doesn’t taste near as good.
Print Recipe Here
Canning Sausage Patties
Ingredients
- 20 sausage patties
- water
- spices, optional
Instructions
- Stack sausage patties into clean, hot jars to 1-inch headspace. (You also have the option to season pork here if you would like. Throw some cayenne pepper in there if you want a kick!)
- Ladle hot sausage meat with hot water, leaving 1-inch headspace.
- Remove air bubbles.
- Wipe rims with a clean cloth, making sure to remove any excess fat that may block a seal.
- Place lids on top and screw bands on finger tight.
- Place filled, hot canning jars into prepared pressure canner to begin the canning process.
- Add the lid to the pressure canner. Follow your specific instruction manual if you are unsure exactly how to run your pressure canner.
- Eventually a steady stream of steam will start coming out of the vent pipe. When that happens, set a timer for 10 minutes.
- After the 10 minutes, place your weight on top of vent pipe. Depending on your specific elevation will determine how many pounds pressure will be used in the canning process. High altitudes require higher pressure.
- After placing the weight on, the pressure will start building up inside the pressure canner. The weight will start jiggling when it is pressurized. You are looking for about 4 jiggles per minute. When the pressure is right, you can start the processing time of 1 hour 15 minutes for pint jars and 1 hour 30 minutes for quart jars.
- After processing time is done, turn the heat off and leave the pressure canner alone. Let the pressure come down naturally. After a few hours, you will be able to remove the weight. After removing the weight, wait a few more minutes to let any extra pressure release.
- Remove lid by opening away from face. Using a jar lifter, remove jars from pressure canner and place on a towel on the counter. Do not place jars directly on counter as that can cause temperature shock and break the jars. Leave jars undisturbed for 12 hours.
- After 12 hours, remove rings and check seals on all jars. If there are any jars that didn't seal, place opened jar in the refrigerator and use within a few days. Wash all the jars and label each individual jar with contents and date. Place on pantry shelf to use for later!
Notes
For Weighted Gauge Pressure Canners (All American, etc):
- For 0 to 1,000 feet in elevation, use 10 pounds of pressure
- Above 1,000 feet in elevation, use 15 pounds of pressure
For Dial Gauge Pressure Canners (Presto, etc):
- For 0 to 2,000 feet in elevation, use 11 pounds of pressure
- For 2,001 to 4,000 feet in elevation, use 12 pounds of pressure
- For 4,001 to 6,000 feet in elevation, use 13 pounds of pressure
- For 6,001 to 8,000 feet in elevation, use 14 pounds of pressure
- Above 8,000 feet in elevation, use 15 pounds of pressure
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Save Canning Sausage Patties for Later
This post may contain affiliate links which I would receive a small commission at no additional cost to you. Please read disclaimer and privacy policy for full disclosure.
