CANNING SAUSAGE PATTIES

Slice bulk sausage into 1/2-inch thick rounds or form into patties about 2 inches in diameter and 1/2-inch thick. Sear both sides of each pattie. Stack in canning jars leaving 1-inch headspace. Half pint jars hold 4 patties. Pint jars hold 8. Fill the jars 2/3 full with hot broth or water. Wipe jar rims with a vinegar soaked cloth or paper towel. Put on hot lids and canning rings and process in a pressure canner according to the chart below:

Weighted gauge canner
Processing time Altitude 0-1000 feet Above 1000 feet
Half pints or pints 75 minutes 10 lb 15 lb
Quarts 90 minutes 10 lb 15 lb

Dial gauge canner
  Processing time 0-2,000 ft 2,001-4,000 ft 4,001-6,000 ft 6,001-8,000 ft
Half pints or pints 75 minutes 11 lb 12 lb 13 lb 14 lb
Quarts 90 minutes 11 lb 12 lb 13 lb 14 lb

To serve, drain sausage and brown in a frying pan until heated through.