Growing up overseas, I remember my mother buying blood sausage canned in glass jars. It tasted great, although it was a little more gelatinous, like an aspic or sliceable loaf, like a very hard jello (better than it sounds) in consistency.
I recently started canning, and although I've made a lot of blood sausage in my time, I've never done it in a glass jar.
Does anyone have any ideas of how to do this? Would I just use the same recipe but put all the ingredients in a jar and do a standard meat style canning?
Any advice would be much appreciated!
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