ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Pickled sausage

Misc.

Thank you so much. I will call my extension agent to see if you can pressure
cook this for long term storeage. The Penrose last a long time and don't even
seem to be actually sealed when you open them! The ones I bought in January said
September 99 on them. Thank a bunch. Your help is greatly appreciated.


MsgID: 201056
Shared by: Laura
In reply to: Recipe: Pickled Sausage (2)
Board: Canning and Preserving at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Pesto Appetizer Squares (using biscuit mix)
  • PESTO APPETIZER SQUARES 4 cups original Bisquick 1 cup milk 2 eggs 1/3cup basil pesto 1/2 cup spaghetti sauce, heated chopped fresh basil (if desired) grated parmesan cheese (if desired) Heat oven to 375 degrees F. G...
  • British Cream Scones - Elly - remember Eggy/Malasia?
  • Dear Elly - If you put in a search here for Classic British Cream Scones , back in 2000, Eggy posted a recipe for these, and having had London Cream Scones IN London back a few years, these scones are delicious. So muc...
  • Spinach and Feta Cheese-Stuffed Pasta Shells
  • SPINACH AND FETA CHEESE-STUFFED PASTA SHELLS 2 packages (10 ounces each) frozen chopped spinach, thawed 10 ounces ricotta cheese 1 cup grated Parmesan cheese, divided use (plus additional for garnish) 3 1/2 ounces Fet...
  • Lemon Basil Chicken with Vegetables
  • LEMON BASIL CHICKEN WITH VEGETABLES 1 Reynolds® Oven Bag, Large Size 1/4 cup flour 1/4 cup fresh lemon juice 2 tablespoons each dried basil and rosemary, divided 2 teaspoons grated lemon peel, divided 1/2 teaspoons ...
  • Lemon Pie Crust (using egg, 1950's)
  • LEMON PIE CRUST 3 cups unsifted flour 1 cup shortening 1 teaspoon salt 1 egg, beaten 1/2 cup cold water 3 tablespoons lemon juice Mix salt and flour. Cut shortening into salt and flour; set aside. Beat egg and add ...
  • Pulled Pork Dry Rub (Barbecue Bible)
  • PULLED PORK DRY RUB 1 tablespoon mild paprika 2 teaspoons firmly packed light brown sugar 1 1/2 teaspoons hot paprika 1/2 teaspoon celery salt 1/2 teaspoon garlic salt 1/2 teaspoon dry mustard 1/2 teaspoon freshly gro...
ADVERTISEMENT
  • Crockpot White Chili (Rival crockpot recipe)
  • CROCKPOT WHITE CHILI 1 pound dried Great Northern or navy beans, soaked and drained Water (for cooking beans) 2 lbs boneless, skinless chicken breasts 1 medium onion, chopped 3 cloves garlic, minced 2 cans (4 oz each)...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Pickled sausage
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!