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

When canning meats I usually always raw pack (and I do use the poultry times and weight for turkey.) You can can roux. I usually can at least 5 pint size jars a year and just use spoonful or two when cooking. When I can fully prepared chili I leave it a bit under cooked b/c I am about to cook it again in the pressure canner. Hope this was helpful.

--- In Homesteadingfamily@yahoogroups.com, "Jeanne Lookabill" <atasteofcreole@...> wrote:
>
> I got the canner. IT"S HUGE!!! Booklet that came with it is very vague.
> Disappointed in it actually.
>
>
>
> I found this:
>
> http://www.gopresto.com/recipes/canning/meat.php
>
>
>
> Can I use the poultry for canning turkey chili? My all American canner has
> both a gauge and a weight. What do I do with that?
>
>
> This is very confusing! I am so lost. Wanted to use it right away, but
> scared!
>
>
>
> 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
>
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