Just get out and do it.

Welcome to my blog, Garden for Your Life! This site will be mostly about my garden, but you can build one just like it in your back yard too. It can be bigger or smaller, just get out and do it. You can do it for fun. Your can do it for your health. You can do it for fresh food in these troubled times. The point is to get out and do it for whatever reason that you need.

Over time I will cover topics like canning and preserving your harvest, soil and beds, bugs, what to plant and when, and much more.

I've been working on this garden on mine and improving on it for over five years now. I will continue doing that for many more. You can too, just get out and do it.


Thursday, November 14, 2013

Canning Sausage!


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


  1. Hi, I like your post. Could you please guide in detail after cooking, the next full process till end. Because in the last image there is some oil in the jar. from where that come?

    my e-mail: naumanq1@yahoo.com

    Thanks in advance


    1. The sausages are cooked, but not over cooked. Just enough to eat as is, and then it's ready to can. We don't pat the links dry, so there is still some oil on the outside for the links. There is still some oil in the links as well. When pressure canned those will come out of the links during the 75 min processing time. It hurts nothing when I open and take out the links I wipe off the fat and use it like the lard that it really is in the pan for eggs, or put it in the dog food for my pooches.

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