Actually she probably didn't process them at all. What you described is the old way of canning sausage patties & a lot of people still do it today. I'm not that brave though!When my grandma canned sausage she fried patties, stacked and packed them in jars and poured the rendered grease over them. I honestly can’t remember how she processed after that if at all, I’m sure she did since were all still alive. They fried and canned up a lot after we killed hogs.
Yep. Except meats are always 75 pints/90 quarts (except fish which are only approved for half pints or pints, both of which require 100 minutes of processing).I watched Tim Farmer just now and they covered in chicken broth and a little rendered grease and processed like you wound any other meat, 60 min for pints and 90 for quarts I believe it was. I wouldn’t be brave enough to eat it without processing.