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Old 08-04-2013, 09:15 AM   #11
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Do you have a grill? You can cook the pasta on that if you want to.
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Old 08-04-2013, 09:29 AM   #12
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You can can the vegetables with pasta in one
jar and the meat in another. Use your Ball blue
book for times. I have canned vegetable soup
with macroni ,Pasta was soft but not mushy.
I can meat all the time. I understand you wanting
to can both together, but this will work.

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Old 08-04-2013, 09:31 AM   #13
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Here is a link to an article from Penn State University about canning soup safely.
Here is another one from the National Center for Home Food Preservation.
I can find no reliable information anywhere that recommends including pasta (or other flour products) in home canned soups or stews.
It simply is not safe for the home canner.
I suspect that in a commercial setting there is specialized equipment that makes it possible.
As lyndalou indicated, you have several options for boiling water even if the power goes out.
Better safe than sorry.
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Old 08-04-2013, 09:37 AM   #14
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Thanks Josie!!!! I knew there had to be a way.

So what's your secret? Do you do any cooking of the macaroni before jarring it?
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Old 08-04-2013, 11:01 AM   #15
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Seriously craig? Do you not get the purpose of canning? And when your power goes out and everything in your freezer goes bad, then what would you eat?
The meatball go into the jar with the sauce.
And there must be a way to add Pasta too where it won't go mushy.
I prefer freezing stuff whenever I can, a lot easier. I have a generator (having lived through the Ice Storm of 1998 without power for 12 days and 12 nights--didn't have any problems re: freezer or water thanks to the generator powering everything that was necessary--sump pump, freezer, fridge, hot water tank, furnace). Had I lost the food in the freezer, my homeowner's insurance would have covered it.
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Old 08-04-2013, 12:57 PM   #16
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If its pre-cooked, then yes it turns to mush-yuk.
But there has to be a way and someone out there with some tips and recipes. After all, how does Chef Boy R Dee do it???
I know zip about canning but the thought of something akin to Chef Boy R Dee gives me the chivers.
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Old 08-04-2013, 01:08 PM   #17
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I know zip about canning but the thought of something akin to Chef Boy R Dee gives me the chivers.
I can't remember ever eating Chef Boy R Dee...I've managed to get this far in life without that experience, I think I can survive without it.
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Old 08-04-2013, 01:15 PM   #18
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I can't remember ever eating Chef Boy R Dee...I've managed to get this far in life without that experience, I think I can survive without it.
I don't remember for sure if I ever had it as a kid, but I remember the smell and that's enough for me not to want to try it.
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Old 08-04-2013, 01:16 PM   #19
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I can't remember ever eating Chef Boy R Dee...I've managed to get this far in life without that experience, I think I can survive without it.
The closest I ever came with canned spaget was Franco American for the kids lunch. Sometimes I would sauté a small amount of hamburger so they could get some protein. A quick and easy meal for four hungry kids who were playing hard all morning.

My youngest one Poo hated it. Anything with tomatoes and he would run away from home. Not even ketchup.
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Old 08-04-2013, 01:20 PM   #20
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I don't remember for sure if I ever had it as a kid, but I remember the smell and that's enough for me not to want to try it.
I remember when I babysat for this one family, the meal for the toddlers was the "O" one (what every that is called -- spaghetti-Os?). Now that you mentioned it, the smell was offsetting.
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