How do you home can fresh pork sausage?

To home can fresh pork sausage, first, prepare the sausage by seasoning it as desired and cooking it until it reaches an internal temperature of 160°F (71°C). Pack the hot sausage into sterilized jars, leaving a 1-inch headspace, and then seal with sterilized lids. Process the jars in a pressure canner at 10-11 pounds of pressure for the recommended time (usually around 75-90 minutes, depending on the jar size). Allow the jars to cool and check the seals before storing them in a cool, dark place.