Using Wild Violets For Medicinal Purposes
Christmas In August

Old Timey Canned Sausage

Way back in 2009 I wrote a post about the old timey method of canning sausage. It is still a process I ponder on now and then...apparently a whole lot of other people do too. The post ranks #7 in the most viewed posts for the Blind Pig & the Acorn. 

Canning Sausage

I love my Ball Blue Book of Preserving-its full of canning and preserving advice-on everything from blackberries to clams. This is what the book has to say about canning Pork Sausage:

"Shape ground pork in to patties or 3 to 4 inch links. Cook until lightly browned. Drain. Pack hot sausage into hot jars, leaving 1-inch headspace. Ladle hot broth over sausage, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner."

Pretty simple instructions for anyone who is familiar with using a pressure canner.

Granny never canned any kind of meat when I was growing up-she still doesn't-choosing instead to freeze any fresh meat that comes her and Pap's way. Not long after I married The Deer Hunter I began hearing stories of the entire Pressley family coming together during hog slaughtering time.

The men done the slaughtering and the women were inside the house preparing the meat for preservation. From the beginning I was interested in the sausage part-I'd ask "You mean you canned sausage? But how?"

Even though they detailed the process they used to me more than once over the years I just couldn't fathom how it would really work. Since there was no longer anyone in the family slaughtering hogs, there wasn't a chance for me to see the process first hand either.

Some of you may remember my Mountain Folk interview with Jackie Cole. Her family still slaughters hogs each fall-and as she told me the details of handling the meat, I realized her method of canning sausage was the same one the Pressleys used. As I questioned her closer she finally gave me a jar of canned sausage, told me to take it home, cook it, and see for myself. 

When I opened the jar a few weeks later I enjoyed the best sausage I had ever eaten. It was so much better than frozen-and almost as good as fresh. Since then I've been given jars by other folks who can their sausage in the same manner-and its all been good-not just good but outstanding-however there is just one problem...they don't pressure cook it.

This is the method they use:

Sterilizing jars in the oven 

First they sterilize their jars, lids, and rings-keeping their jars hot.

Canning sausage fry first

Pat out their sausage and brown it on both sides.

How to can sausage

Place as many pieces of hot sausage as they want for a meal in a hot jar.

Adding grease to canned sausage

Pour 1 to 2 inches of the hot sausage grease/fat into the jar. Attach the lid and ring tightly-turn the jar upside down.

Old fashioned canned sausage

After sitting over night-the jar looks like this.

Old timey sausage

They store the sausage upside down until they're ready to open a jar to eat. Placing the pieces in a pan they fry them for a few minutes to warm through-using the excess grease to make gravy just like you would with fresh sausage.

I've been studying this method for almost a year. Here are some of my thoughts:

  • How could the sausage keep like this-how does it keep from spoiling since it wasn't canned in a pressure cooker?
  • Does the grease protect it somehow?
  • I've read some toxins are odorless and tasteless-is the sausage spoiled and they just don't know it?
  • In the last year-I've found dozens of folks from western NC who can their sausage like this. Even the lady I buy sausage from said she did-and her mother did as well. Could it be folks who are used to eating it are used to eating it-you know like when you travel to another country you may get an upset stomach because of the different strains of bacteria that are present in the food and water?
  • Have all the folks who use this method just been lucky for the years they've been canning it like this?
  • If I followed all the directions of my canning book-I'd water bath my pickles and jelly-which I don't-so is the sausage kinda like that?
  • Wouldn't you get sick easier from meat than from jelly or pickles?

As you can see I've mostly went around in circles on this one. One thing I do know-folks who were taught this method by their elders-and have used it for the last 40 years aren't about to change their minds on the subject. And although, I'm not advising anyone to use the method-I sure won't be turning down any jars that are waved under my nose.

What I want to know is what do you think? Did your parents or grandparents can sausage like this? Do you think all the folks that use the method are just lucky dogs and their day of dying from botulism is coming? If you'd always used this method with no adverse consequences would you change cause the Ball canning book told you too?


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I remember my mother preserving sausage this way. when we butchered in the fall she would make the paddies and cook them down as she called it, put them in quart jars with some grease, and set upside down. I was a teenager then and 70 now, i remember it was good all winter.

Maggie-thank you for the comments! Hope you have a great day!!


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Celebrating and Preserving the
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I'm thinking I've read about pioneers that used to use lard poured over meat to preserve it in crocks. I'll have to google that and see if I'm remembering correctly

I think the lard preserves the meat in an airless environment. The cooking kills pathogens and the hot jars & lids kill bacteria in the jars. The congealed grease makes the environment airless so I'm thinking this is the key. Killed pathogens + airless environment which seals from the heat vacuum like jelly turned upside down to help the lids seal.

my grandparents canned sausage, but they also did something I've never seen anywhere else. They would slaughter a hog when corn came in. My granny had us be real careful when we shucked corn and we would pop the corn out and try to leave the husk in tack. She would make sausage patties and we would stack them inside the shuck and wrap the shuck back around them. We tied them up with a string. She would render lard and dip the shuck in the lard. Then the lard coated husk would be hung in the smoke house. We ate that sausage first -- and it was wonderful. I would really be interested in knowing if anyone else has seen this method.

My family used to slaughter hogs and we would travel to the cannery in the next county to have our sausage canned. It wasn't layered in patties. It would come out in crumbles that you could fry up. Made great gravy for biscuits. We even just ate it scrambled with eggs. My former mother-in-law still cans meat. She cans hamburger (again, not in patties, but just packed ground beef) and she cans chunks of beef which could be used for stew or over noodles. It looks like cubed roast beef.

Have you found a good sausage recipe yet ?
My mom canned it this way too ,and I'm still alive and well .

I remember getting canned sausage from time to time. Not sure where daddy got it from but always remember it being so good. Now after reading this you've done gone and flung a cravin on me.

My grandmother canned her sausage. I was very small when she gave up housekeeping. Thus I don't know how she did the sausage. I remember the taste of it, though. She used dried sage from her bush and dried cayenne pepper crushed from her garden. Back then there were no wide mouth jars, so I don't know how she added the patties to a jar. I do know her sausage was the best I ever tasted.

I grew up with 5 brothers and we had homeade canned sausage alot for breakfast. Mama and daddy canned lots of things cause that was what we had to eat in cold weather, and we never heard of a pressure canner.

When mama decided to change our
breakfast menu's, we'd have a
big bowl of Chocolate Gravy and
bicuits. That stuff would lay with you till dinnertime at

I think the trick is in turning the jars upside down. Germs are smart enough to know to go in through the top but not smart enough to know to go to the bottom to find the top. I know some people that couldn't open a jar of sausage canned like that. "Whirr's the lead?"

This kinda reminds me of my uncle Wayne. He was a carpenter. When he was framing a house he always "sighted" his lumber. Sighting, to the uninitiated mean holding it up and looking down it from the end to see if it was bowed or warped. If he found something that was too bad, he would throw it to the side.
"Uncle Wayne, what's wrong with thisen?"
"It's big at the little and bottom at the top."

My mother and grandmother put up sausage just like you describe and kept it for months. After a while the spices lose some their punch but otherwise it is good as fresh.
It all goes back to getting the temperature high enough to kill anything in whatever you are canning. The other day with the pear preserves it was the sugar. Today it is the grease. Whenever you cook with fat it is to increase the cooking temperature. So that sausage is going in the jars at about 375° fahrenheit which will kill anything (botulism is killed at 250°.)
The reason you want your jars as hot as possible is that they might bust when you pour in that hot grease. Then turning the jar upside down bathes the lid with hot grease and kills anything that might have snuck in while you were filling it. Even if the lid doesn't seal, the grease does.
How do you think people preserved meat before freezers and jars? Yes, they salted it, dried it and smoked it, but they also potted it. Potted meat is cooked, stuffed in a pot or crock and covered with hot grease. The French call it confit or pâte.
I would recommend that you prepare your sausage yourself or know your source. But that applies to everything you eat.
So don't call it canned sausage with homemade biscuits and gravy, call it haute cuisine!

My grandparents and parents canned sausage and beef. We salt and/or sugar cured the rest of the hog. My parents switched to freezing after we were able to buy a freezer.

I think that after the sausage cooled and the grease solidified we turned the jars upright and stored them on shelves in the basement.

I've heard of fried pork chops packed in a large crock, then covered in melted lard. The crocks were stored in the basement. The cook just had to heat them up.

I wouldn't store meat this way. I prefer to can meat using a pressure canner.

My mother canned sausage this way. It was so delicious. Of course back then we didn't know or worry about cholesterol.

I remember your other post, Tipper, and have thought about it many times. I know a lot of folks that do this and they have never been sick from eating it. I would like to try it, sometime. My gr-grandparents cooked the raw patties and layered them in barrels, covering each layer with lard. They kept the barrels down in the cellar and used the patties all winter. Said they started to get a little rancid by the next summer, but no one ever got sick. I think I am starting to be less and less afraid to try some things the old way.

My folks in Choestoe, my mother, my aunts--both on my "mother's side and my daddy's side" canned sausage with adding sausage grease and turning the jar upside down to seal the sausage in the natural, hot grease. We didn't think anything about the botulism deal, because "we'd always done it this way," and we were still very much alive and well! But one change from what Tipper listed: We always cooked the sausage until done--not just "browned." Whether the fully-cooked meat gave it more protection, I don't know. Of course now I don't make sausage or can meat. But growing up, we had it that way in the country all the time. And was it every good for breakfast with biscuits, scrambled eggs and gravy!

My Grandma's sister always canned sausage like this and also just lean cuts of pork same way. It was delicious and she had never owned a pressure cooker or probably never heard of one. Most of the younger generation have been brain washed to believe if you don't have a pressure canner you can''t can. I don't kill hogs at home any more but I do use the open kettle method to can peaches, tomatoes, tomato juice, pears and other things . There would be no use to ask the county extension person because they have also been brain washed.

I remember canning meatballs one time, but we used the pressure cooker. The meat was not cooked beforehand.

I forgot about this post. I never thought about canning meat. Interesting to say the least, but the jar could come in handy during a storm time when we are without electricity and modern conveniences.

I have the same questions. Maybe ask a county extension agent. But, yes, I've eaten it done that way, too.

Oh, Tipper! I love this post! We did this with sausage when I was growing up and I have a story to share. I started college at ASU in Boone. I was the only country girl on my hall. Our hall had a full kitchen. My roommate and I decided to cook breakfast one morning. We had the whole hall gathered to see what they smelled. I brought out the canned sausage and it was a hit! They all marveled at something I was so used to. Of course, when you're that young, you're a little bit more adventurous than usual. Thanks for the trip down memory lane.

My grandma always froze her sausage too after slaughter time. She did not can any type of seems that I even remember her commenting that she was scared of canned meat. She did cold pack cucumbers and so do I and it hadn't killed me yet!

I think that my mother-in-law cans sausage. I will have to ask my hubby when he gets up since it is before 5 Am now!

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