Re: [Homesteadingfamily] more canner questions.......

 

Hi Jeanne

I don't know about a roux but i use the canner for
soups, stews and chilli
i just mix what i'm canning, heat it till it boils
then put in the jars and prosses it using the time of
item requring the longest time.
Let me know if this helps
alain

The recipes seem to call for almost cooked food. Not already done food.
What is the difference? Can I make my food like normal (I know I can't make
gumbo w/roux only as a soup), then can according to basic meat recipe?

Can I can a whole container of roux? Roux is 50% oil and 50% flour. I
usually use olive oil as it gives a much deeper, richer flavor to the roux.

Jeanne

[Non-text portions of this message have been removed]

__._,_.___

Reply to sender | Reply to group | Reply via web post | Start a New Topic

Messages in this topic (6)

Recent Activity:

• New Members 3

Visit Your Group

MARKETPLACE

Hobbies & Activities Zone: Find others who share your passions! Explore new interests.

---

Get great advice about dogs and cats. Visit the Dog & Cat Answers Center.

---

Stay on top of your group activity without leaving the page you're on - Get the Yahoo! Toolbar now.

Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use

.

__,_._,___