Been a bit since I posted here, so here's an update. We bought 20 pounds of breakfast sausages from Zaycon foods. After I cooked it all up and sampled it to insure quality we canned the rest. 75 min at 10 PSI in wide mouth pints.
|Cooked and ready to go!|
|Into the jar stuffing begins!|
|12 links per jar.|
|Don't forget to clean the rims very good with vinegar! Oil on the rim would not be good.|
|Into the pressure canner, 75 min @ 10 PSI|
|The first batch cooling and tasty|