Brats were on sale this week at the grocery store... I bought a few packages. I vacuum sealed some of them and put them in the freezer. But my freezer is not so big... and it's filled to overflowing with important things, like ice cream! So I decided to can a few of these Mega-Brats... here's how I did it...
First I browned the sausages a little in the oven... cooked them at 400 degrees for maybe 10-15 minutes, just to brown them and keep them from sticking together when I canned them, the canning process would cook them through, I just wanted a good brown on them.
I heated my wide mouth quart jars
by washing them in the dishwasher and leaving them hot until I was ready to use them (my dishwasher gets HOT!) And I simmered my lids and rings in hot water until time to seal the jars.
by washing them in the dishwasher and leaving them hot until I was ready to use them (my dishwasher gets HOT!) And I simmered my lids and rings in hot water until time to seal the jars.
Using tongs
, I began loading up the jars with the brats... these brats were extra-long so had to squish and maneuver them a little to fit them in the jars, but I did it! I got five brats in each jar.
, I began loading up the jars with the brats... these brats were extra-long so had to squish and maneuver them a little to fit them in the jars, but I did it! I got five brats in each jar.
I wiped the jar rims with a damp cloth... with meats and the greasiness they possess, it's a good idea to dampen the cloth with a little vinegar
, it helps cut the grease better than water alone.
, it helps cut the grease better than water alone.
I removed the lids from the simmering water using my magnetic wand
gadget and sealed the jars with a fingertip tightness (not too tight, not too loose!)
gadget and sealed the jars with a fingertip tightness (not too tight, not too loose!)
Using my pressure canner
's recommended directions for pressure canning meats (each canner is different, read and follow ALL safety and canning instructions carefully)... I pressure canned my brats at 10 pounds of pressure for 90 minutes.
's recommended directions for pressure canning meats (each canner is different, read and follow ALL safety and canning instructions carefully)... I pressure canned my brats at 10 pounds of pressure for 90 minutes.
After the processing, I removed the canner
from the heat and let the pressure drop to ZERO without any outside influences... just let it sit and do its thing.
from the heat and let the pressure drop to ZERO without any outside influences... just let it sit and do its thing.Then I opened the canner CAREFULLY... it's still hot, Hot, HOT!!! and removed the jars one at a time using my jar lifter... setting them on a folded towel on the counter to cool.
And to wait for the PING! of a successfully sealed jar!
Canning Granny©2011 All Rights Reserved
