Pressure canning curried sausages

[Bravo]

Hi, I'm new to pressure canning and have only followed a couple of recipes that I found to be quite bland. Beef stroganoff was one of them, very little flavour. I'm wondering if it's safe to can my curried sausage recipe as follows:

1. Sausages are cut into pieces and simmered in broth.
2. Chopped vegies such as onions, carrots, potatoes are added.
3. Curry powder added to broth with chilli powder etc.
4. Sausages and vegetables added to quart sized jars.
5. Broth added to jars to 1" headspace.
6. Bubbles removed and headspace adjusted.
7. Rims wiped, lids applied
8. Pressure canned for 90 minutes.

Has anybody done anything similar? Foresee any problems?
Cheers, Bravo

 

[taxlady]

Where did you get your basic canning information? Canning non-acid foods has to be done with utmost care or people might die of botulism.

There are universities and government agencies and even some canning equipment companies that scientifically test recipes for canning. Are you using one of those recipes as your starting point? What kinds of changes are you making to the tested recipe?

 

[karadekoolaid]

OK - no experience bottling this rather unusual mixture. LOADS of experience bottling chutneys, pickles, conserves, jams, marmalades, etc.
The burning question for me is:
Why do you want to "can" curried sausages?
If you´re planning on commercialising it, it´s a pretty unusual mixture,all the more so because you don´t mention what type of sausage you´re using.
Are you using British bangers, bratwurst, wieners, chorizo, andouille, Debrecziner, or just plain old Oscar Meyers?

 

[blissful]

National center for home preservation and university extensions say: do not can sausage or cured meats. It has to do with the salt drying them out, making them dense and that causes density issues in the canning process. The heat cannot evenly penetrate dried out cured meats and it needs liquid to heat evenly.


But on the other side of within safe canning practices, you can can a make your own soup/stew, as long as 1/2 is solids and 1/2 is liquid and no reason you can't use un-sausaged meat, but use the seasoning in the soup. If you look up recipes, the closest one would be this one. https://www.healthycanning.com/usdas-your-choice-soup-recipe

 

[Bravo]

Where did you get your basic canning information? Canning non-acid foods has to be done with utmost care or people might die of botulism.

There are universities and government agencies and even some canning equipment companies that scientifically test recipes for canning. Are you using one of those recipes as your starting point? What kinds of changes are you making to the tested recipe?

My basic canning information comes from the best sources such as the USDA Complete Guide to Home Canning etc, I am aware of the dangers of botulism which is why I am asking forum members for advice. There are many internet sites about wet packed and dry packed sausage meat, patties etc. as well as soups and stews using the same vegie ingredients. Here's a link to the USDA based info on pressure canning fresh sausage meat. https://www.healthycanning.com/canning-sausage/ So I'm sure the pressure canning of the fresh sausages is fine, but thought it best to detail my recipe so the experts would know exactly what I'm planning and can comment on any issues they foresee with the entire recipe.

I'm planning on using fresh pork sausages cut into about 3/4 inch pieces, and everything will be boiled together, then hot packed, the hot broth added, then pressure canned for my own use. Expert opinions please.