If you're making your own sausage, grind fresh pork and season it, then shape it into patties or cut it into 3 to 4 inch links. Store-bought fresh sausage works too, as long as it isn't cured and has no flour or other thickeners.

Lightly brown the patties, links or crumbles in a skillet until they're just about done but not cooked through. Brown crumbles well, or they'll clump into a loaf in the jars. Drain off the fat.

Meanwhile, bring the broth to a boil, then lower the heat and keep it hot.

Pack the hot sausage into hot jars, leaving 1 inch headspace. Add the salt and pepper, if using, with the per-jar amounts in the ingredient list.

Ladle the hot broth over the sausage, keeping the 1 inch headspace. Remove air bubbles, check the headspace again, and wipe the rims. Apply the lids and bands fingertip tight.

Place the jars on the rack in the pressure canner, with the canner water at about 180 degrees F.

Lock the lid, turn the heat to medium-high, and vent steam for 10 minutes.

Put the weight on the vent and bring the canner to 10 lbs pressure in a weighted gauge canner (11 lbs in a dial gauge canner). Process quarts for 90 minutes or pints for 75 minutes, adjusting for altitude (see notes).

Turn off the heat and let the canner return to zero pressure on its own. Remove the weight or open the petcock, wait 10 minutes, then take off the lid, tilting it away from you, and lift the jars out.

Let the jars cool undisturbed for 12 to 24 hours, then check the seals. Don't retighten loose bands.