I love Kielbasa links. I know that they are already cooked and only need to be prepared in a recipe.
I was just wondering if there is a way to pressure can them. On one side of my thinking is that it would be so kool to have kielbasa on hand at all times.
The other side of the coin, would pressure canning reduce the quality and texture of the kielbasa.
I have not tried to can Kielbasa. I think it would be safe but as you said the results may be less desirable. I would think that some of the fats in the links would cook out too much and the flavors might not be the same.
The only way to know for sure is to try it. Do one jar full and then do a taste test.
If you do let me know how it turns out.
Anyone else ever canned kielbasa or similar sausage type meat?
I've been thinking of trying breakfast sausage. Wouldn't it be wonderful to have for biscuits and gravy breakfasts!