THE TIME TO STOCK UP ON MEAT IS NOW; THIS IS HOW I PRESERVE SAUSAGE FOR LONG TERM STORAGE. 

@ Alaska Prepper ... helpful hint: put 3/4 cup broth into bottom of jar first... why? This helps debubble as you go forcing all the air to the top as you load!! Do this with just about everything!! I love your program!! You always help educate and build confidence! That's why YOU have a channel and I get to relax and watch!! Big hugs and many prayers to you and your family and viewers of good health and blessings! ♡♡♡

I have been canning for forty years. I have never heard a person teach as thorough as you. Thank you for sharing your knowledge.

2020 is the year we stop laughing with all these preppers.Respect from Greece.

I would label the jars turkey necks so nobody will mess with them if they found them LOL

Had my first Brats yesterday , all I can say is 76 years wasted ! They were delish !

My grandmother went through the depression and never waisted ANYTHING! We can 90%of our meats only 1 week of fresh meat in the freezer. Love the canned Brats!! TY

AP, I always place my hot jars on a towel. Placing them on a cold counter can caused your jar to crack. Also, if after I take my hot jars out of the canner and the air conditioner is needed because the kitchen is too hot, I also place a towel over the top of my jars. I have to be careful that I Don't put any pressure on my lids. Much love💖 May God bless us everyone♥️♥️♥️

I finally feel more food secure after picking up our 1/4 cow plus and additional 50 pounds of ground beef. Half a hog is on order too.

i just bought a cow! on the way to the butcher! im going to start canning meat 🍖 soon. i have a new pressure canner. I've never canned meat. I've always have been scared to can meat. i dont want to get my family sick. ty sooooo much for this video!! your amazing!! i cant ty enough! MUCH LUV FROM ALBANY OREGON 🌲💚💃💚🌲

Were I live you can only buy 2 of the same meat even if it's on sale. But I make it a family trip that way my husband and each of our kids can all get 2 packs of each meat.

Boy, you had me going with the oxygen absorber thing, lol

Thanks for getting straight to the point & explaining thoroughly, yet keeping it simple.

I started canning three months ago. Mostly, I've done chicken, beef, and sausage. i bought a whole side of beef from Costco and cut it up. I was scared that the beef would be tough, but to my delight it was amazing. It is definitely a family favorite! Now I'm canning carrots and potatoes. Throw a jar of each together and you have an amazing beef stew. The only thing I have canned that I did not like was brussel sprouts with bacon. The smell lingered for a week and it tasted horrible! LOL!

Thank you, I really want to start canning but it all felt so daunting. You went through so throughly that I feel that I can do that too ❤️

Canning whole sausages is such a great idea, I might try that some time. I have never canned any meat, but this looks very appealing to me. Looks very inviting really. So handy for a garden vegetable soup, or a pot of tasty beans. Even with some rice.🏡🏠😎😀😍

I really enjoyed this video. I will never get used to not warming my lids before putting them on the jar. It’s part of my process so I keep doing it too. I checked into the bratwurst prices now and that same package of Kirkland brats is over $10. Nice find to Mrs. Alaska Prepper and very nice job preserving them!

I'm in Maine and it looks like we were taught by the same moma! I have been canning for about 50 years. Trying to talk some young mom's into learning .

I love canning my meats. It makes for quick meals for those days when it seems the work never ends. Feeding all the animals and tending a garden on 10 acres takes up a lot of time. Things are getting hard because someone stole a duck out of my duck tractor. It is predator proof but not human proof. I guess I will have to buy some locks for my animal cages soon.

First video of yours I've watched. I was totally surprised by the uncooked beans. Everyone says not to can raw beans. I couldn't wait to see how they turned out. Really cool.

This works the same with kielbasa, too. I used 3/4 c. homemade turkey broth; delicious! Thank for this video!

I am so puzzled as to why any person would put a "thumbs down" to this informative video... ?... They must be cranky having to wear a mask everywhere... ?????? Anyway I gave it a "thumbs up" & am grateful for all your videos... so much great information given in an easy to understand way... I love the way you say "ladies & gentleman" instead of "guys" like some other people do... I am never a "guy"...

Nice job AP! We had Brats on sale here too last week and yes I was canning too! We also had chicken leg & thigh quarters for .49/lb so you know what's in my pantry! That was an unadvertised sale that made me feel like I died and went to heaven.

I just wish canned meat didn’t look like a lab experiment in a horror flic!😂

That's a wonderful idea, AP! And those jars look so nice! I'm also impressed (and a bit envious) that you actually have canning jars! 😲

Nice work on canning procedure. One thing I would caution you on is when pulling jars out, place them on a folded towel. Prevents cracking hot jars. Surprised they did not crack on the granite counter top.

Your instructions were the most explanatory i've heard yet . Thanks !

I just canned Italian sausage like that..it did fine. Thanks for all you do and share.

I'm about to start canning as a new canner and I've been binge watching canning videos. I panicked for a minute when you said to put an oxygen absorber in there! I'm thankful you explained about the dented lid and why you do a certain thing. I was wanting to can some beef sausages and I remembered listening to this video partway while doing something. You had me for a minute LOL. Can you put dry beans and cold meat together with chili seasoning to can chili? I'm trying to figure stuff out before I get started, and I trust your knowledge.

LOL I was a little shocked about the oxygen absorbers. I'm thinking, he didn't do that with the first batch. What! Love the newbie jokes. Thank you for this video. God Bless you and your family

Larger beans are 1 cup per quart, or they may not have much liquid left. I did beans & ham trimmings but not enough liquid. Edible once I added liquid and simmered on the stove a little while. Happy canning😊

You are an excellent teacher. You provided in detail every question I had in my mind. I have watched many canning videos but you did show and tell perfectly and I appreciate it very much. Thank you 👍🏼🇱🇷🥰

I can venison every year. It comes out very tender. Great for enchiladas and stroganoff.

Oh my word! Been canning for years.....Your video was great!! Got a ton of great info!!

I CAN'T BELIEVE THAT SOME PEOPLE DON'T LIKE WHAT YOU HAVE TO SAY, BUT I GUESS TO EACH THEIR OWN.

I still warm my lids up too... and for the exact same reason 😆

awesome! Thank You! Your video was a typical, man, no BS, instructional, my experience, video. I whole heartedly appreciate that! You, I and the rest of MANkind, miss our Grandmothers. Women today no nothing of food. These times we are in are making people wake up. You are doing a wonderful service to educate those that are in need of an education. You did it very well in this video.

Amen brother. I like that... "It gives me a warm and fuzzy feeling when I warm them up". We know that's the way it should be done. 👍 LMAO @ oxygen absorber. 😁😂🤣😂🤣

Canning sausage and bacon tomorrow. I Like to partially cook sausage in casing to get grill marks from the pan I use...some fat removed that way, more flavorful, looks more appetizing in jar...going to add better than bouillion for pork diluted and filled to about a little more than 1/2 way up in jar this time...tried broth with pork filling 1/4 of jar with liquid; was moist but could have stood more liquid. Less ugly fat in the jars like when partially cooking bacon before canning. Your wife got a fantastic price on the sausage...that’s wonderful! Thank you for sharing your method! Sounds like we are all plugging away in storing food and other items, grabbing up sale items, sharing in the comments when there is a bargain item.

In my younger years I canned homemade beef meatballs & they turned out great. I also canned fresh green beans from our garden & they are the best way to preserve the taste & texture. Just brought my pressure canner out of storage to get back to canning. We hot water can tomatoes, Salsa & Zucchini Relish that is sugar-Free which is fantastic on hot dogs, hamburgers, tuna, & chicken salad. Thanks for your easy to understand videos.

2 thumbs up AP.....even with your oxygen absorber joke!!! LOL You're so right. When you process two batches in your canner, it eats up a lot of time. No wonder more people don't can. Personally, I love the process, even though it can be pretty tiring. If you like a little kick to your black beans, try putting some adobo peppers in chipotle sauce in your jar, to taste of course as to the heat. Smoky flavor and So good!!! God bless.

May god bless you for sharing this to us folks we all fell the uncertainty and when I see a many people on youtube teaching us the old techniques of food preservation it warms my heart if everyone I mean everyone took the time to do this and grew some veggies we all can get through these times together. I see alot of my friends not preparing and they are more focused on beauty products and weightloss supplements. We all need to learn so we can pass this down to future generations I rather have a house full of food then furniture and clothes god bless everyone and be kind to one another.

My sister lives in Alaska and she cans salmon every year with liquid smoke and jalapeños. It is to die for.

Much love Rudy and family! I LOVE your videos and information! I will be doing this with our sausages in the freezer. Have a fantastic holiday season and enjoy New year's.

Awesome video 👍 you are you good teacher. Thanks .

this is how I do Italian sausage. it is now the only way hubby will eat sausage. I dry pack it as well.

I did this with polish sausage worked very well . I’m gonna get some brats and do the same . Thank you AP I’ve learned a lot from you. 👍🏻👍🏻👍🏻👍🏻👍🏻

great AP!! man i love how you show everything straight up and honest. that is something that makes this channel really great! I am going to try this for sure as I have some extra meat to preserve. Thanks AP for sharing your experience

Never eaten a black bean, but you kind of wanted me to. Much thanks from back country of Oregon.

I just added brats to my Walmart pickup order while watching this. I have got to try canning them. My canner instructions say to cook ground meat before processing because it’s so dense that the center temp won’t always be consistent enough to always be safe. I was super impressed with the way the black beans came out. I cook them in the slocooker before I can them. I love having them (and great northern beans) on the shelf. Thanks for sharing. I’m a new subscriber! ☮️❤️☕️-Kirsten

Thanks for all your updates and videos

Good sense of humor very funny I'm buying that pressure cooker thank you for show and it's wonderful

all i can say is too late... here in WV its already skyrocketed... been that way for almost a month now... example.. 10 Lb of ground beef from Walmart... used to pay 20 bucks for.... now 40 bucks... other meats climbing as well... most hams were around 25 to 30 per ham.. now 40+... chicken is up 50 cents to a dollar more based on store.... so unless you already have your own farm/stock.. be ready to shell the dough... all thanks to crapvid-19..... plan to hunt.. guess again.. more money for permits/tags... and you must take a buck before taking a doe... sad to say all i see around here are does....then again.. hunting has been a political BS thing now for years... cuz the gov dont want us self sufficient... why else would the introduce wolves, coyotes, and coy-wolves to "control" the deer populations... simple.. to keep us hunters from hunting for meat....still a good skill to have though, just in case society takes a crap on itself...

Your are my kind of man, not afraid to do things. You are amazing.

Such a great price! I paid $3.99 for six at Marcs in Ohio this week and that was a good price for us! It really looks delicious!

Thanks AP! I've always wanted to can black beans, but was nervous about it. I'll watch your video one more time to gain more confidence. 🤞🏽

That was a good joke😂🤣 My jaw dropped I thought you were serious! Thank You for the information!

Im canning some sweet potatoes AP to go with the ghee I learned to make with your video :)

If you put the liquid in first you won't get the bubbles. I raw packed chicken thighs. And at the same time I canned my chicken bone broth. Had no clue how expensive bone broth is!

.. Unfortunately you can not safely can sausage with preservatives.. Even if pressure canned .. I know u do alot of canning but if you go directly to official canning sites like nchfp or healthy canning you'll see exactly why they advise against it.. Its not worth it to get someone sick or worse down the road..💕

I'm going to need bigger sausages. I'm so glad you showed us how to pack 'em. I was going to put them in there vertically 😅

I don't do the vinegar while cooking. I put a little citric acid in the wash water I use when cleaning the jars after cooking, they seem to come out bright and shiny. We have a lot of calcium/lime & iron in our well water, so citric acid is my go to when my dishes get a build up on them.

I have learned so much from your videos and wanted to say thank you.

If you don't own a pressure canner, now is the time. It allows a person to safely can food that is beyond water bath canning. You must pressure can when canning meats and other low acid foods.

debubble then add more liquid and it will cover all when your finished preoduct

I been canning meat since the lockdown , I worked in a store I seen how the food shortage is coming

I am absolutely on your page with regard to prepping! I went to the grocery store today. I have had a financial hardship and am in a "no-spend" mode which means I am only buying those things that are absolutely necessary and only allowing my self $20.00 for luxuries like fresh lettuce and green onions. I do not consider emergency things or prescriptions to be part of the no-spend. The side - effect of that is that I am spending time learning skills that will come in handy and that costs me nothing. After being away over 2 weeks, it was STICKER SHOCK at the grocery store that I go to. It's a smaller - footprint store that is networked into a larger grocery market that allows me to have the benefit of the chain-store buying power and at the same time, know the meat manager and store manager and check-out clerks by name. Today, whole body chickens were $0.88/lb, but I am stocked up with chicken. That had to be a loss leader, because when I cruised the meat market, the prices left me breathless. Bone-in pork sirloin steaks that went for $0.88 in April are now $3.49. Chuck roast that I bought for $3.89 in April is going for over $6.00+ and I didn't even look at anything else. They had 20# bags of Peruano beans for $30.00 or about $1.50 per pound, but I did not buy them at this time because of my financial situation. They had 4# bags of rice for $1.79 which is a good price, but I am pretty prepped on rice and I don't have extra cash right now to invest in food. Actually, my prior investment in food is paying off because I have not missed a meal in spite of my cash crisis. Do the math! The media is not going to cover this because it makes our Marmalade Mussolini look bad. Grocery store prices are in hyper inflation mode! It's funny how I spend hours every day analyzing meta-data, but until I went to the grocery store it did not mean anything to me. Today it means something and it means something vital. I can't say prep-prep-prep because you already do, but I will say take time to learn alternatives! Study other cultures that have been traditionally vegetarian for centuries and watch how they balance ingredients to achieve complete protein profiles. AND understand that they developed this cuisine without any knowledge of food chemistry or nutrition science. Take time now to experiment with vegetable protein sources and begin to slowly incorporate them into your daily foods. Learn that legumes and rice form a complete protein profile and they have infinite combinations. Learn which things by themselves are a complete protein like quinoa, buckwheat groats and soy. I do not advocate either vegetarianism or veganism or any other ---ism, but there are virtues to all of them. There is a rule of thumb among nutritionists that if you're getting enough calories then you're getting enough protein but that falls apart when the calories are from junk sources or alcohol. So I refine the rule of thumb: if you are getting enough calories from healthy food, you're getting enough protein. I don't spend any valuable energy on calculating grams of this or trace of that. I recently made a pan of Fideo - consisting of black beans, pasta, tomato paste and other things and it was lovely. I know that it's a complete protein and vitamin profile, but I did not calculate it that way. Trust that your body has the ability to store some surplus things until the compliment comes along. It's how we've survived these millions of years. Thank you for all you do, AP. We'll get through this crisis and on to the next one.

Thank you, this video is very helpful. I don't have a canner yet, but I did buy 3 lbs of Italian sausage for $8 today.

Thank You for the video on cooking and canning the turkey I followed your instructions and all jars came out perfect and when we tasted some turkey later it was so good . I can can sausage s now Blessings to you and your family Love the videos I do know how to do some meat that i am learning this year

They came out looking great!

I smoke the brats then pickel them they set in a 1/2 gl. on my counter till it is time to fill again I like the cold pack canning it works great .Thank you for sharing and taking your time to educate those that do not know.

What a gentleman. And nice presentation. Thanks.

You had me at 02 absorbers!!!!!!! I said WTH!!!!! This guy is smarter than that!!! LOL

FYI you only need to add 2 Tablespoons of white vinegar to the recommended amount of water for the canner to stop minerals from getting onto your jars.

You are a natural canning teacher, thank you for a great video.

You should have seen the look on my face 😜 when you brought out the oxygen absorbers! I think I strained my left Eyebrow and had that "WHAT'S THAT SMELL??" look on my face!!! Very funny!

Just vacuum sealed self rising flour, regular flour, salt, sugar today .here we go again! all TP, napkins, paper towels sold out from yesterday to today WM & Amazon..great idea for sausages, love to do this for kilbeasa as well

Excellent training video.

Thank you AP , I just ordered my canner big one and this helps with some ideas, I actually just got shipping notification today I can’t wait. Many blessings to you and your family

Hi, thanks, we should all be stocking up. Great job! That was too funny. I was like! What? Your so nice to share your knowledge with everyone.

Absolutely tremendous video keep um coming

I have canned venison, wild duck, beef, pork and chicken. I always cold pack. Meat is the easiest thing to can! It may look a little funny but it tastes delicious!

Awesome tutorial. First time viewer. Subscribed.

I want to learn to can chicken. Thanks so much. This was very helpful. I would certainly do sausage too. God bless.

You will get the same results with fish we put away pints of smelt and steelhead in the spring and quarts of salmon in the fall can also do bass and other fish as well you can even add your favorite mustard or some liquid smoke or even some dill and pre-flavor your fish.

Excellent video! Thank you!

I think removing them from the casings was the best choice. When I canned the Kirkland Brats, they came out more crumbly and a big mushy. I was hoping they would be more firm. But for a breakfast meat I thing they are very tasty. I could fit 6 in a quart jar very nicely standing them up. Using chicken stock to top them off.

Another great video. Never thought of canning sausages like that. Thanks

That dented lid is also good for cutting out cookies or using to cook rolls used for hamburgers in.

Thanks wildman great job.

I am a total newbie to canning. This is a very helpful video. Thanks for posting it!

I purchase those packages of Italian sausages from Costco and my mom bakes them in the oven with barbecue sauce and it’s delicious! I’m going to try and can some sausage with a bit of sauce for flavor and see if it turns out well.

I just got a deep freezer and am stocking up on meat. Finding whole chickens at Kroger for under $7 each. Get ‘em cheap when they’re a day or two from expiration, then freeze ‘em.

LOL when you said oxygen absorbers in the raw sausage my head exploded. I was like WHATS HAPPENING RIGHT NOW???

I was laughing so hard at the o2 joke that baby girls cat looked offended & left the room. Lol

Newbie here 🙋🏻‍♀️🙋🏻‍♀️🙋🏻‍♀️ When you mentioned the oxygen absorbers I was horrified. So see I am learning!!! 🤣🤣🤣

You could add liquid to the band, it won't overflow. The same amount Is in the jar, the level of liquid will be the same, add to the band or the top will be dry.

I use 15lbs too. They dont have alb amount listed for 13k above sea level. So, I just do 15. It's worked so far.

Great video. I agree about the lids, it doesn't hurt.

AP the commissary here in Colorado has brats & itian sausage for $2.00. Maybe the the FT. Wainwright one does too.

I just canned bacon, sausages, and butter and cheese. I'm very impressed with your canning of beans! I'm going to do some pinto beans! Maybe I'll make up some Portuguese beans w/ ground beef & tomatoes! Thank you for my new excitement to can beans! I canned stew meat last week. The truth is, everyone better can as much meat as possible NOW, before we go back to the one package limit, or NO meat available! Happy canning! ❤