Canning sausage and peppers to enjoy year-round is definitely possible with a pressure canner. While the USDA and NCHFP (National Center for Home Food Preservation) have not tested and released an approved recipe, following proper guidelines allows you to safely can this savory combination at home.
Can I Water Bath Can Sausage and Peppers?
No, you cannot safely can sausage and peppers using a water bath canner. The water bath method heats food to boiling temperatures which are not high enough to destroy bacteria and toxins that cause botulism. Sausage is considered a low-acid food with a pH higher than 4.6. Low-acid foods must be processed at temperatures of 240-250°F reached only in a pressure canner to control botulinum bacteria growth.
Key Safety Tips for Canning Sausage and Peppers
Follow these safe home canning guidelines when pressure canning sausage and peppers:
- Use a research-tested canning recipe for canned meat such as beef, pork, venison, etc. as your guideline.
- Add bell peppers, onions, garlic, and seasonings to the recipe as desired.
- Use a pressure canner and process for the full time recommended in the recipe, usually 75-90 minutes at 10-11 PSI.
- Only can freshly-made bulk sausage or meatloaf mixtures. Do not can breakfast sausage links or patties, brats, kielbasa, etc.
- Test your pressure canner for proper function and calibration each year.
- After processing, check that jars have properly sealed. Discard any unsealed jars.
Step-By-Step Instructions
Follow this complete step-by-step guide for safely canning sausage and peppers at home:
Ingredients
- 5 lbs ground pork or beef
- 1 cup bread crumbs or oatmeal
- 2 eggs
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp sage
- 1 tsp garlic powder
- 4 bell peppers, chopped
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 Tbsp vegetable oil
Directions
- Combine ground meat, bread crumbs, eggs, and seasonings in a large bowl. Mix thoroughly with clean hands until well blended.
- Heat oil in skillet over medium heat. Add peppers, onion, and celery. Cook 5 minutes until starting to soften. Remove from heat and set aside.
- Fill clean glass canning jars with raw meat mixture leaving 1-1 1/4 inches headspace. Pack pepper mixture into jars on top of meat mixture. Use a narrow utensil to release any air pockets.
- Wipe jar rims with a clean damp paper towel. Center lids on jars and screw on bands fingertip tight.
- Process filled jars in a pressure canner at 10-11 PSI for 90 minutes for pints or 95 minutes for quarts. Once complete, turn off heat and allow canner to depressurize naturally.
- Remove jars and let cool completely. As jars seal, you will hear the center of the lid pop down. Test seals after 24 hours. Press on center of each cooled lid. Unsealed lids will flex up and down. Refrigerate any jars with unsealed lids and use first.
- Check seal again before storing. Label sealed jars including contents and date. Store in a cool, dry place up to 1 year.
Nutrition Facts Per 1 Cup Serving:
| Calories | 345 |
|---|---|
| Protein | 27g |
| Carbs | 12g |
| Fat | 22g |
| Sodium | 977mg |
Tips for Canning Sausage and Peppers
Follow these tips for best results when canning sausage and peppers at home:
- Use fresh bulk sausage or meatloaf mix, not pre-cooked sausage. The meat must be raw to reach a safe temperature when canned.
- Add peppers and seasonings you enjoy. Try different combinations like hot Italian sausage with banana peppers or sweet peppers with breakfast sausage.
- Cover meat mixture with broth or water in the jars if desired for added moisture. Leave 1-1 1/4 inches at the top.
- Chop vegetables small or thinly slice into strips to allow jars to pack tightly.
- Refrigerate and use within 3-4 days after opening for optimum quality and food safety.
What Sausage Varieties Can be Canned?
You can safely can these types of raw sausage when following proper canning methods:
- Bulk breakfast sausage – Seasoned pork breakfast sausage without casings.
- Italian sausage – Seasoned pork sausage meat. Can be hot or sweet flavor.
- Chorizo sausage – Spicy fresh Mexican pork sausage.
- Bratwurst – German-style pork sausage like fresh bratwurst without casings.
- Meatloaf or meatball mix – Ground beef or other meatloaf combinations.
- Venison or other game meat – Use wild game meat loaf recipes.
Avoid canning these types of sausage:
- Pre-cooked sausage links or patties
- Smoked kielbasa
- Aged, salted, or dry-cured sausages like pepperoni, genoa salami, etc.
- Fresh sausage stuffed into casings
Choosing the Right Jars and Lids
Selecting suitable jars, lids, and bands is key for safe canning results:
- Use only Mason-type canning jars designed for home canning.
- Match jars to the canning recipe for headspace – typically 1-1 1/4 inches.
- Always use new lids specifically made for canning. Reuse rings.
- After processing, test seals. Discard any unsealed jars.
- Check for flaws or cracks before and after canning. Use only undamaged jars.
Conclusion
Canning sausage and peppers is completely safe when following proper procedures. Use a research-tested meat canning recipe and your favorite sausage, peppers, onions, and spices. Process the filled jars in a pressure canner for the full time listed to destroy harmful bacteria. Allow to cool completely undisturbed as lids seal. After testing jar seals, enjoy delicious home-canned sausage and peppers for up to one year!