Vienna Sausages in Cans
Ingredients
Directions
Prepare the sausages
Make sausages so that six weigh one pound.
Prick each sausage a few times before canning.
Can and seal
Fill cans with sausages and top with tallow.
Solder the tops on, leaving vents open.
Place cans on trays and put in a retort, sealing tightly.
Process and finish
Process for one hour at 3 pounds pressure.
Slowly release pressure and remove cans, stopping vents quickly.
Return cans to retort and boil for one hour at 4 pounds pressure.
After boiling, remove cans and shower, wash, and label them.
Label should instruct to boil cans in water for 20 minutes before opening.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Ground meat
- Forms the sausages and provides the main body and protein of the product.
- Tallow
- Fills the cans around the sausages, adding fat and moisture to the packed contents.
The step that matters
Venting before sealing and releasing pressure slowly. Air and steam must escape during processing, and the vents must be closed correctly. Releasing pressure too fast can cause liquid to boil out or seals to fail, so the process is safer when pressure is dropped gradually and vents are stopped promptly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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