Q and A: canning bacon and sausage and storing banana squash — 3 Comments

  1. Thanks for the information. I am using Jimmy Dean Hot sausage. I don’t think my previous issue is the sausage, perhaps the “overbrowned” drippings I used to make the broth. Hopefully will have time to get this canned over the weekend. Good to know I can dehydrate the squash. With only 2 people at home it would spoil. Friends are using the extra dehydrator & having lots of fun drying different items so it will go on their Wish List.

  2. Kris,

    I know everyone says that about canning with sage but I’ve done it for years without having bad flavors. Strange, huh? I’m glad you are canning up a storm!


  3. I have had bad results with canning any sausage that contains sage. The taste is off-putting to say the least. However, Italian sausage, or any sausage without sage (maple, for example) come out great. I do brown any sausage, then deglaze the pan with some water and add a bit to each jar. I LOVE the results. Woul never have thought to try it without your recommendation!