2006-11-11 22:36:53 · 11 answers · asked by puppy 1 in Food & Drink ➔ Cooking & Recipes
forget canning...freeze it
2006-11-11 22:41:06 · answer #1 · answered by koalatcomics 7 · 1⤊ 0⤋
I make large pots of soups, stew and chilis all winter long. What we don't eat for dinner I put in individual containers (plastic glad bowls with lids) and freeze. It freezes fine for up to 3 months. We have a quick meal for lunch or dinner whenever we don't have time to cook a meal. Its better then buying a frozen entree.
2006-11-12 03:49:07 · answer #2 · answered by elyrider 1 · 0⤊ 0⤋
Freeze it!
It's not acidic enough to can safely - there is an extremely high risk of food poisoning if you attempt to can it. Home canning isn't the same as commercial.
Please note the quote from the site below:
"How Do I?
...Can Meats
Preparing and Canning Poultry, Red Meats and Seafoods
Note: There are no safe options for canning these foods in a boiling water canner."
2006-11-11 22:50:13 · answer #3 · answered by Sue 4 · 0⤊ 0⤋
Canning is great if you have the equipment to do so. You need a pressure canner, jars, fresh lids and caps; however you start with just blanched not fully cooked foods.
When I have leftovers, I freeze them in the appropriate size freezer bags. Get as much air out as possible, seal and lay flat in freezer. I also freeze in single serving size containers for lunches. I just grab one, it keeps my lunch cold, and a couple of minutes in the microwave at work and lunch is served.
2006-11-12 03:28:35 · answer #4 · answered by Renae 2 · 0⤊ 0⤋
I do that all the time. I freeze it in whatever plastic containers I have on hand, then transfer it to a zip lock baggie after its frozen solid (due to my thriftyness, I cant afford many plastic freezer containers, so I use plastic cups etc, then transfer later, haha) anyways.. just take it out and let it thaw in the fridge or zap in the microwave for future use..
2006-11-11 22:43:59 · answer #5 · answered by Mintee 7 · 0⤊ 0⤋
I think canning is not the best choice. Think about freezing it in the portions you prefer. It'll keep for 6 months.
2006-11-12 00:02:17 · answer #6 · answered by Smurfetta 7 · 0⤊ 0⤋
cook dinner your sausage, drian and go away the fat in the skillet yet do away with the sausage. shrink up the carrots, broccoli, and cabbage. Saute over low warmth...upload somewhat water to steam in case you're able to desire to. meanwhile boil up some pasta, drain and set aside. whilst vegetables are delicate, upload the sausage back in and toss the pasta in. integrate and confirm each and every thing is warm. delight in.
2016-10-21 23:00:39 · answer #7 · answered by montesi 4 · 0⤊ 0⤋
IF there is any left at my house, I would freeze what is left for a day I didn't have time to cook
2006-11-11 23:31:32 · answer #8 · answered by Anonymous · 0⤊ 0⤋
it is sometimes difficult to can such items. i assume if one had the correct canning methods and followed directions. it might be a task worthwhile. if you have the freezer space, try freezing it, instead.
2006-11-11 22:42:02 · answer #9 · answered by Anonymous · 0⤊ 1⤋
are you talking pressure or water bath canning?
2006-11-11 23:04:18 · answer #10 · answered by scotham@prodigy.net 2 · 0⤊ 1⤋