10-14-2012, 06:50 PM
(10-14-2012, 03:24 PM)Stonewall Wrote: Boiling the sausage prior to canning will not help with anything since you will have to can them at 10 for 90 minutes (quarts) anyway, reducing the cannin time or pressure can still let the bacteria lie that causes botulism. My only ida would be to can the ssausage by itself and dehydrate the peppers and onions
Gotta agree with Stonewall on the above. It's gonna be impossible to avoid the mush factor any other way.
Luke 22:36