Canned Pork Sausage

1. 1

   Make sausage into patties and fry, as if to eat, except not quite as done.

2. 2

   Heat pint jars in pan of water on low heat.

3. 3

   When sausage is brown, fill jars; do not pack.

4. 4

   Leave 1 inch at top of jar.

5. 5

   Put at least 3 tablespoons fat from sausage in each jar. Process in canner for 10 minutes.

6. 6

   Remove jars from canner and turn upside down after jars seal.

7. 7

   Store in cool place.

8. 8

   If any jars do not seal, store in refrigerator until used.

No additional tips available.