Hey thanks I always have a tough time selling canned meat to my wife. But I am thinking a couple of days without food will make her change her mind. Just kidding But I wanted to try this for myself to see how much the texture has changed. I am familiar with the Taco bell meat and not all that offended by the texture. Thanks a lot for this.
Thank you for the advice. For me living alone and being a senior on a very tight fixed-income I find the canning to be frugal while buying the sausage when it's on a really good sale is more important than just having something quick to heat up. That is nice also having them ready-made but with the rising cost of food I have been doing more and more canning when buying food on sale. I just bought the new Presto electric canner. I am thrilled to death with it. It seems expensive but it is well worth the money. I cannot Rave enough about it. I bought a whole pork loin the other day for a dollar 49 cents per pound. I used the Ball canning books recipe for barbecued pulled pork. It is out of this world. Do a video on that after you try it. It is so good just to warm and put on a good Toasted Bun for a wonderful barbecue sandwich.
Good morning and thanks for the advice on the patties. You are a very talented lady, so glad I found yall's chanel. My mom was raised on a farm and always had a garden she allowed us the pleasure of helping weed, pick, shell, snap and shuck but would run us out of the kitchen with a fork when cooking or canning. LOL Now thanks to Internet and talented folks like y'all I get to learn to cook and fix some amazing things like she did.
I’ve not canned anything since I was a child in Tennessee with my mom, and never on my own. You inspired me to try canning some things now that I live in a farming community in Colorado. Now I’m set for the winter! You both are awesome and thank you for your inspiring videos!
Wanda, I bought pork chops on sale for$.99 lb. it took about 17 lbs to do 7 quarts. I trimmed the bone and fat. They were pretty lean. Cut them in good side chunks. I poured sweet bbq sauce and mixed it up. I jarred them up and processed them 1.5 hours. I would drain them a bit. Shred , add more sauce and you have pulled pork meat. Great to take camping or when the kids come over for easy meals.
I canned loose sausage that I precooked prior to putting in the jar. Yes, it changed the texture and taste. Not in a positive way. However, I find if I put the sausage in a skillet and cover it with water, let it simmer a few minutes, then pour off the water, it helps out with the taste. Same works with canned hamburger.
I heard that sage will turn bitter after it has been canned, so just buy or make sausage patties without sage it in them, you can sprinkle it on the patties when you fry them, or in the sausage gravy. 8 patties will fit into a pint and a half jar.
2 yrs later ... Indeed, the sage flavor does intensify when canned. I usually will add anywhere from 33-50 % ground pork when canning sausage, does help with the sage
Well, I have always trusted you, so yes this will be added to my pantry in January. I make my own sausage normally but I found an exceptional deal the other day and got 10 lbs. how do you think these would work to make sausage gravy with.
I loved the ones I made. I however added some water to the jars of the cooked patties like my book said. It gave some lift to the lard which I saved to cook in. We loose power here a lot I just wasn't going to risk my meat in the freezer.. So I can a lot if it. It's a god send here for quick meals
I'm wondering how texture would be if ran both times thru course blade; instead of course then fine. I've gotten where i make both runs with course blade. it looks awesome though, will need to try. Thanks
It been pressure cooked! It comes out very tender ground meat is almost mush. Like over cooking hamburger in an Instant pot. I'll live with it Vs nothing if the power goes out.
I brown my ground beef before i put it in the mason jars ( hot pack) and add boiling beef broth then put it in the pressure canner as it's also heating up. This way it doesn't come out looking like a can of dog food or taste mushy.
Thanks for the update. We were wondering if they would stay together after processing. Glad to see they stayed intact and tasted good. Great way to still have sausage w/o the freezer! Cant wait to get some hogs and process our own!!
I always say anything taste good on the third day in other words if I go three days without eating anything I would eat anything. I’m thinking if shipping goes sideways and grocery stores can’t get food it would be good anyway we would forget about the texture
They certainly look tasty. I think the texture must be a little grainy? I have canned meat and the texture is different so I know what you mean. But if for some reason we didn’t have a way to keep fresh meat this would be a great alternative not to mention a time saver. Just heat and eat.
Glad I watched this after lunch ;-) Or Id have to go thaw my patties out and throw um on my homemade buttermilk biscuits Im a fix'in to make !!!... Thanks for sharing, they sure look good !!!
I was wondering if the grease would go rancid over long term storage or would the lack of air from canning prevent that? Love & Hugs from Vicki in Ft. Worth, Texas 🇨🇱🇺🇸👍
Mornin" Danny & Wanda! Those sure do look good about now. Wishin' I was helping eat those sausage patties and pancakes cause I woke up HONGRY this morning! Great idea for the next hog I get this year cause it sure is nice to just HEAT UP sausages to go with a meal. I'm wondering if you can take wild hog meat that is in the freezer, thaw it out, make up the sausages and can them. Will the meat be okay? I got 3 hogs last year and 2 deer one weekend so all I could do was get the meat processed and in the freezer (one-man operation here). I had wanted to make link sausage but couldn't since the meat had been frozen (or so I was told) since you can't freeze, thaw and refreeze the meat. I was told I could thaw the meat to make the link sausages if I smoked them and then I could refreeze them. Any advice on what to do with all that meat? I grind my deer burger from the deer meat and use it right away but that is different from making sausages. When I get just one deer, I go ahead and make my burger as I have time but that one weekend it was all I could do to get everything skinned out & cleaned & cut up before it ruined. Thanks for any info you can give me on this. HAVE A SUPER DAY AND BE BLESSED BEYOND MEASURE TODAY!!
Thank you for sharing.
Your talking about Beverly saidage in the can
I remember my grandpa would pack his smoke sausage in gallon cans in hog lard, no refrigeration.
Did you like the hot packaged or the fresh pack better
Wonder if they would be better made thinner 🤔
Have yall freeze dried sausage patties?
Any idea how long these would last? Im pretty new to canning so I have no clue. Still learning a lot. Thank you for this video.
I try to use meat within 3 years.
Thank you Danny and Wanda !
Thank you
Yall Always Are testing and teaching some of us new things. Thank You, and Continued Blessings Your Way
Yummy.
Look fabulous👍❤️
Bumble Bee bought Prarie Belt.
What kind of sausage? Did you buy ground pork and season yourself?
We have canned sausage for years here in the Mountains of North Carolina it good stuff. Y'all enjoy
How long will they stay good in the jar? You may have said in the video, but I missed it. Thanks.
Canned meat should be good for at least 2 years. I have some that is close to that age and is still good.
@@DeepSouthHomestead Thanks for the reply. GB
Lol, in my extended family, never had ANY of the canned meats last beyond a year...not that they went bad though...
Very good idea to make them & can them 😊
Thanks for giving us an update on the patties.
Good got the verdict!! Passed Deep South Homestead taste test! Have no more reservations now.
I'm learning so much, never thought of canning sausage. Thanks❤
Liked and commented for algorithm.
Hey thanks I always have a tough time selling canned meat to my wife. But I am thinking a couple of days without food will make her change her mind. Just kidding But I wanted to try this for myself to see how much the texture has changed. I am familiar with the Taco bell meat and not all that offended by the texture. Thanks a lot for this.
Quarts are canned for 90 minutes but pints for 75.
Thank you for the advice. For me living alone and being a senior on a very tight fixed-income I find the canning to be frugal while buying the sausage when it's on a really good sale is more important than just having something quick to heat up. That is nice also having them ready-made but with the rising cost of food I have been doing more and more canning when buying food on sale. I just bought the new Presto electric canner. I am thrilled to death with it. It seems expensive but it is well worth the money. I cannot Rave enough about it. I bought a whole pork loin the other day for a dollar 49 cents per pound. I used the Ball canning books recipe for barbecued pulled pork. It is out of this world. Do a video on that after you try it. It is so good just to warm and put on a good Toasted Bun for a wonderful barbecue sandwich.
We just put our jar down in a pan of cold water and bring it up to a boil for like 10 minutes then dig them out.
I never heard of this, sound like a great idea 👍😁🙏❤️❤️
Good morning and thanks for the advice on the patties. You are a very talented lady, so glad I found yall's chanel. My mom was raised on a farm and always had a garden she allowed us the pleasure of helping weed, pick, shell, snap and shuck but would run us out of the kitchen with a fork when cooking or canning. LOL Now thanks to Internet and talented folks like y'all I get to learn to cook and fix some amazing things like she did.
I’ve not canned anything since I was a child in Tennessee with my mom, and never on my own. You inspired me to try canning some things now that I live in a farming community in Colorado. Now I’m set for the winter! You both are awesome and thank you for your inspiring videos!
Wanda, I bought pork chops on sale for$.99 lb. it took about 17 lbs to do 7 quarts. I trimmed the bone and fat. They were pretty lean. Cut them in good side chunks. I poured sweet bbq sauce and mixed it up. I jarred them up and processed them 1.5 hours. I would drain them a bit. Shred , add more sauce and you have pulled pork meat. Great to take camping or when the kids come over for easy meals.
They look great. I'll be trying them also. God Bless
This sounds great. It also gives you variety in your meat storage.
Set the jar in a lil pan of heated water or pop in microwave for a minute to melt the grease! Put some syurp on them, never know the difference!
I canned loose sausage that I precooked prior to putting in the jar. Yes, it changed the texture and taste. Not in a positive way. However, I find if I put the sausage in a skillet and cover it with water, let it simmer a few minutes, then pour off the water, it helps out with the taste. Same works with canned hamburger.
They look good as fresh made. I’m going to have to rewatch that canning video🦋💜
Sounds mighty fine to me you can crumble it up to make sausage biscuits and gravy easier too⚡️
🦌👨🏼🌾🦃👫🙏🏡❤️💕♥️✝️✝️✝️✝️✝️✝️✝️👴👰👍🏻✅🙏
I heard that sage will turn bitter after it has been canned, so just buy or make sausage patties without sage it in them, you can sprinkle it on the patties when you fry them, or in the sausage gravy. 8 patties will fit into a pint and a half jar.
2 yrs later ... Indeed, the sage flavor does intensify when canned. I usually will add anywhere from 33-50 % ground pork when canning sausage, does help with the sage
@@MrDdaland thank you, that’s good to know.
Well, I have always trusted you, so yes this will be added to my pantry in January. I make my own sausage normally but I found an exceptional deal the other day and got 10 lbs. how do you think these would work to make sausage gravy with.
I loved the ones I made. I however added some water to the jars of the cooked patties like my book said. It gave some lift to the lard which I saved to cook in. We loose power here a lot I just wasn't going to risk my meat in the freezer.. So I can a lot if it. It's a god send here for quick meals
bkothbauer which book?
It just Bern pressure cook it death. Ground meat always comes our almost like mush over cooked. But better then rotten meat or nothing at all.
We've been canning Patty's for 5 years and they taste great. No problem
Awesome looks like a successful experiment. You're Loved more than you know.
I'm wondering how texture would be if ran both times thru course blade; instead of course then fine. I've gotten where i make both runs with course blade.
it looks awesome though, will need to try.
Thanks
Is that cook Sausage meat or cooked beef made into sausage u said we did beef ?
Those looked great! I was picturing them browned up, broken apart in a white sauce over cooked rice, like a breakfast sausage for dinner.
It been pressure cooked! It comes out very tender ground meat is almost mush. Like over cooking hamburger in an Instant pot. I'll live with it Vs nothing if the power goes out.
I brown my ground beef before i put it in the mason jars ( hot pack) and add boiling beef broth then put it in the pressure canner as it's also heating up. This way it doesn't come out looking like a can of dog food or taste mushy.
Set the jar in some hot water before opening to melt the grease!
I would take the sausage fat and make some gravy. Yummy!
Thanks for the update. We were wondering if they would stay together after processing. Glad to see they stayed intact and tasted good. Great way to still have sausage w/o the freezer! Cant wait to get some hogs and process our own!!
My mouth is watering....lol Do you add sage to your sausage ?
😃
I've got to try this.I've canned the hamburger meat and it sure is convenient to have when i need a meal in a hurry
Mornin', y'all, from Sanford, Mississippi.
Been waiting for this video awesome
I canned sausage patties and I couldn't stand the texture of the meat. Wonderful for those who don't mind.
Something I have always wanted to can but never have.
This is a good way to preserve your sausage and not have to take up freezer space. I have canned bacon also.
I could almost taste that sausage and I am hundreds of miles away. You sure have a lot of pancakes cooked, Danny must be hungry. LOL God Bless!
I always say anything taste good on the third day in other words if I go three days without eating anything I would eat anything. I’m thinking if shipping goes sideways and grocery stores can’t get food it would be good anyway we would forget about the texture
They certainly look tasty. I think the texture must be a little grainy? I have canned meat and the texture is different so I know what you mean. But if for some reason we didn’t have a way to keep fresh meat this would be a great alternative not to mention a time saver. Just heat and eat.
Glad I watched this after lunch ;-) Or Id have to go thaw my patties out and throw um on my homemade buttermilk biscuits Im a fix'in to make !!!... Thanks for sharing, they sure look good !!!
Looks like a winner! And girl that's a mess of pancakes you made!! Lol
Great way to keep sausage back if your freezer goes out.
I was wondering if the grease would go rancid over long term storage or would the lack of air from canning prevent that? Love & Hugs from Vicki in Ft. Worth, Texas 🇨🇱🇺🇸👍
My granny always canned her sausage , and I remember she turned her's upside down .
How come some just cook them for 75 minutes
P. S. I really enjoy your talks and Danny’s. I do put the speed up on Danny lol . He is 👍 great.
Looks good to me. It must be by the way you are eating them.
made my day...I always describe my canned ground beef as Taco Bell meat texture...now we have a club!!!
Mornin" Danny & Wanda! Those sure do look good about now. Wishin' I was helping eat those sausage patties and pancakes cause I woke up HONGRY this morning! Great idea for the next hog I get this year cause it sure is nice to just HEAT UP sausages to go with a meal. I'm wondering if you can take wild hog meat that is in the freezer, thaw it out, make up the sausages and can them. Will the meat be okay? I got 3 hogs last year and 2 deer one weekend so all I could do was get the meat processed and in the freezer (one-man operation here). I had wanted to make link sausage but couldn't since the meat had been frozen (or so I was told) since you can't freeze, thaw and refreeze the meat. I was told I could thaw the meat to make the link sausages if I smoked them and then I could refreeze them. Any advice on what to do with all that meat? I grind my deer burger from the deer meat and use it right away but that is different from making sausages. When I get just one deer, I go ahead and make my burger as I have time but that one weekend it was all I could do to get everything skinned out & cleaned & cut up before it ruined. Thanks for any info you can give me on this. HAVE A SUPER DAY AND BE BLESSED BEYOND MEASURE TODAY!!
My Grandmother canned sausage. But my mom said she didn’t like them.
:")
Mr.Danny’s hair is getting nice and long. I want it to make me a wig. Smiles.