Pressure Canning Breakfast Sausage
Nothing beats the convenience of having ready-to-eat homemade breakfast sausage stocked in your pantry. Whether you’re prepping for the seasons ahead, stocking up on bulk meat, or just want to save freezer space, pressure canning is a fantastic way to keep breakfast on hand without refrigeration. Let’s walk through the process step by step!
Why Pressure Can Breakfast Sausage?
Canning breakfast sausage allows you to store protein-rich, fully cooked meat without worrying about freezer burn or power outages. With a shelf-stable supply of sausage, you can have quick breakfasts ready to go—just pop open a jar, heat it up, and serve with eggs, biscuits, or gravy.
Supplies You’ll Need
Before getting started, gather your equipment:
Pressure canner (not a water bath canner, as meat requires pressure canning for safety)
Pint or quart canning jars (wide-mouth recommended for easier sausage removal)
Lids and rings, ensuring they are free from defects
A ladle, funnel, jar lifter, and clean towels
Debubbler tool (or a simple spatula) to remove air pockets
Pre-cooked breakfast sausage (ground or in patties, depending on preference)
Step-by-Step Guide to Pressure Canning Breakfast Sausage
Step 1: Prepare the Sausage
Cook your breakfast sausage thoroughly before canning. If you’re using ground sausage, brown it evenly and drain excess fat. For sausage patties, cook them fully and pat off any extra grease. Keeping fat content low helps improve shelf stability and quality.
Step 2: Pack the Jars
Using a funnel, fill clean, sterilized jars with cooked sausage. If using ground sausage, pack it loosely to allow proper liquid penetration. If using patties, stack them neatly. Leave 1-inch headspace at the top of each jar.
Step 3: Add Liquid
To keep the sausage moist and ensure proper heat distribution, pour in hot broth, water, or meat drippings until it covers the sausage, maintaining the 1-inch headspace. Use a debubbler tool to remove any air pockets, adding more liquid if needed.
Step 4: Secure Lids and Process in the Pressure Canner
Wipe jar rims with a clean, damp cloth to remove any residue.
Place lids and rings on jars, tightening to fingertip tight (not overly tight).
Set the jars in your pressure canner with the recommended amount of water (usually 2-3 inches).
Lock the canner lid and bring it up to pressure (10-15 PSI, depending on your altitude).
Process pint jars for 75 minutes and quart jars for 90 minutes.
Step 5: Cool and Store
Once the canning time is up, allow the canner to depressurize naturally before opening. Remove the jars carefully and let them cool on a towel for 12-24 hours. Check that the lids have sealed properly—any unsealed jars should be refrigerated and used within a few days. Store your sealed jars in a cool, dark place for up to a year.
Using Your Home-Canned Sausage
When you’re ready to enjoy your homemade breakfast sausage, simply open a jar, heat it up, and serve! Use it in classic breakfasts, casseroles, gravy, or even pizza toppings.
A Homesteader’s Secret to Preparedness
Pressure canning breakfast sausage is a simple way to ensure you always have homemade, preservative-free meat ready to go. Whether you’re a seasoned homesteader or new to canning, adding canned sausage to your pantry is a step toward self-sufficiency and convenience.
Want to see the process in action? Watch our full step-by-step video on our YouTube channel! Or checkout the rest of our recipes on the blog!