My oldest son, Bill, shot a nice seven-point buck the first weekend of season this year. And he called to ask if he could come and spend some “quality time” with me and, of course, cut up the meat. He learned to can with a pressure canner last year and came to our seminar this summer. His mother-in-law had bought a used canner at a yard sale and had never used it. It is a Presto, 1970’s vintage with weights and no gauge. So I showed him how to use it. Simple, huh Bill? We canned up all of the stew meat in short order. He cut steaks from the best parts and we tossed all of the other meat into a grind bowl as he wanted to try sausage this year. We had fun and made short work of that buck.

Making-summer-sausage

I’d never made sausage with a sausage stuffer and Bill brought up seasonings and casing. As Will had bought me an electric meat grinder with sausage stuffing attachments, I learned along with Bill. And guess what? We made great summer sausage! I fried up a patty with the leftover meat in the grinder’s auger and it was real tasty. I’m sure we’ll both be making more sausage in the future. — Jackie

10 COMMENTS

  1. gen,

    how observent you are!!! Yes, you’ve caught two typos! I’ll pass that information to the girls in the office so we can correct it in the next printing. Meanwhile, just change the ingredients of the sweet pickle chips to 2 quarts of vinegar and the times for the seasoned meat sauce on page 187 to 75 minutes for pints and 90 minutes for quarts. Thank you.

  3. YAY, I got two of your books delivered, and have I been enjoying reading them. They’re great. One is your growing and canning and one is your pantry book.
    I have two questions on your growing and canning book. On page 85, the sweet pickle chip recipe, should there be two quarts of vinegar, instead of one? It says to simmer in one quart of vinegar and drain, then use a quart in making the final brine, but the ingredients only asks for one qt.
    On page 187, I think the processing time for using pints or quarts might be reversed. It has an hour for pints and 75 minutes for quarts. Oh, forgot to say, this recipe is for your seasoned meat sauce.
    TY
    gen
    and TY for writing these books, I’m having so much fun reading them. AND — my dad and I will be canning turkey on Tuesday, our first try at it. We’re going to dice all but the breast meat and put in pint jars for noodle soup and pot pies. YUM!

  4. YAY, I got two of your books delivered, and have I been enjoying reading them. They’re great. One is your growing and canning and one is your pantry book. I have two questions on your growing and canning book. On page 85, the sweet pickle chip recipe, should there be two quarts of vinegar, instead of one? It says to simmer in one quart of vinegar and drain, then use a quart in making the final brine.
    On page 187, I think the processing time for using pints or quarts might be reversed. It has an hour for pints and 75 minutes for quarts. Oh, forgot to say, this recipe is for your seasoned meat sauce.
    TY
    gen
    and TY for writing these books, I’m having so much fun reading them. AND — my dad and I will be canning turkey on Tuesday, our first try at it. We’re going to dice all but the b

  7. Isn’t making sausages fantastic. Another great recipe is breakfast patties – you a bit of white pepper and some maple syrup or brown sugar. Make small pattits and fry them up for breakfast – delicious! It reminds me I have to make some soon :). Great picture – handsome fella ;)

  9. Are you sure that is deer you are grinding and not WIll? I don’t see him in the picture. Congrats on the deer!!

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