Our sausage weekend continued with stuffing the summer sausage and making bratwurst and Italian sausage.
Mick worked out a great new technique for stuffing sausages. He will be quite the expert someday, I think.
Then he made one of my dreams come true by whipping up a couple batches of chili which we then canned. One of my dreams because it is hearty and awfully convenient, but now we have it homemade! We can attest (multiple times) that it makes a delicious cream cheese-chili-cheese dip! :)
Adding garlic.
Sampling.
Our supervisor kept a close eye on all the proceedings from his new favorite haunt.
We canned two batches of chili, pints and quarts. Much chili dip in our future! :)
And no, that's not the proper way to vent the pressure canner after you finish canning, but it sure is quicker! :)
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