I admit I'm hooked on hot& spicy smoked sausage. Has anyone tried canning them so they aren't taking up room in my freezer? I looked in the Ball Blue Book and it gave the time & method for canning bulk pork sausage but nothing about precooked,smoked sausage. Any idea how to do it? KA

-- Kathy Aldridge (beckoningwinds@yahoo.com), June 06, 2002

Answers

Ive done spicey venison, and heavy seasoned beef,, so I dont see why it wouldnt be the same,,,90 min @ 11 pounds

-- Stan (sopal@net-pert.com), June 07, 2002.