Canned Pork Sausage - cooking recipe

Ingredients

sausage
pint jars and lids

Preparation

Make sausage into patties and fry, as if to eat, except not quite as done.
Heat pint jars in pan of water on low heat.
When sausage is brown, fill jars; do not pack.
Leave 1 inch at top of jar.
Put at least 3 tablespoons fat from sausage in each jar. Process in canner for 10 minutes.
Remove jars from canner and turn upside down after jars seal.
Store in cool place.
If any jars do not seal, store in refrigerator until used.