barney's Cheap Eatin' Thread


12 pointer
Oct 25, 2013
Washington County
Wife and kids heard about my fish fry at work, and they wasn't gonna stand for it.
Fresh flathead, and a batch of last months frogs too. Won't be long now


10 pointer
Mar 14, 2005

Little side of a country road wild raspberry patch has given me late June fishing snacks for a lot of years. Just enough handfuls or coffee cup fuillups for the ride home and maybe some with ice cream of a evening. Tasty. And very free.

Lady Hunter

12 pointer
Jan 12, 2009
Ya know those butts that are on sale???

Smoked two Friday & canned them up Saturday.



Not real wild about the way they canned up. So much fat!!! I shoulda let them drain longer... but at least they sealed & will be good this winter.


Meanwhile, took another 2 butts & ground them up & put the AC Legg's #10 and red pepper flakes to them. Cooked it all up & canned the sausage too!




I'd love to grab a couple more for the freezer but we're flat outta room since the big freezer died & we haven't gotten around to replacing it....

Lady Hunter

12 pointer
Jan 12, 2009
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.
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!

I've got a bunch of patties though that I'm thinking about trying to can the same way I did the crumbles just to see how they turn out. Cook, stack in jars, add fluid (I used a broth made of sausage seasoning & water), and pressure can 75 minutes pint/90 minutes quarts.

Lady Hunter

12 pointer
Jan 12, 2009
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.
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).

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