Instead of store-bought sausage, I cook sausage in a jar! Proper sterilization for long-term storage

This easy sausage recipe will ensure you never buy sausage from the store again. Not everyone likes to buy sausage in the store because we never know what it is made of. Or homemade sausage that you prepare from the best meat products and season with your favorite spices. Open a jar of homemade sausage and enjoy the natural taste. Cook with love! Cook with joy!
Ingredients and preparation:
1.4 kg pork shoulder
900g pork belly
240g raw smoked bacon
2 bay leaves
5-6 pieces of allspice pepper
220 ml boiling water
½ teaspoon ground coriander
1-1 ½ tablespoons marjoram
½ teaspoon ground fennel
1½ teaspoons garlic powder
Black pepper
I use 17g of salt per 1kg of minced meat
40 g salt (for 2.4 kg minced meat)
Add 35 g of gelatine to the cooled water and stir immediately
Jars for preserving (500 ml each)
Screw the jars tightly with clean lids
!!!Make sure you screw on the lids tightly
Tyndallization is a sterilization method that kills all forms of microbial life, including spores.
Tyndallization is the repeated heating of liquids two to five times at 24 hour intervals. During this time, bacterial spores that have survived at 100 °C germinate and are killed by further heating.
The jars are first brought to the boil in a pot with a lid and then sterilized for 90 minutes from the point of boiling.
Turn off and let the jars cool in the same pot.
After 24 hours, fill the pot with water, bring to a boil and sterilize for 60 minutes. This is the second sterilization process.
Turn off and let the jars cool in the same pot.
After 24 hours, add water to the pot, bring to a boil and sterilize for 60 minutes. This is the third sterilization process.
Then let the glasses cool to room temperature. Store in a cool place for 3-4 months.
Sauerkraut pancakes:
250 g sauerkraut
Chop up the sauerkraut
1 large onion
250 g flour
Black pepper
Salt
1/3 teaspoon baking soda
250 ml milk
3 eggs
vegetable oil
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