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Old 05-30-2018, 06:55 PM   #1
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Canning a pre-cooked meal.

I am new to canning, and to prepare for the 2018 season, I have been reading as much as I could from the internet, but in reallity, I have a specific goal for canning.

"Canning pre-made meals".

Is it possible to cook something like a stew and then can it?
If so, how should I go about it?

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Old 05-31-2018, 09:28 AM   #2
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Hi. You will need a pressure canner - not a pressure cooker - to safely can meats. Reliable information on how to do that is here: http://nchfp.uga.edu/how/can5_meat.html

Information on other types of canning, as well as other ways to preserve food, is available here: http://nchfp.uga.edu/
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Old 05-31-2018, 09:29 AM   #3
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Quote:
Originally Posted by 4food View Post
I am new to canning, and to prepare for the 2018 season, I have been reading as much as I could from the internet, but in reallity, I have a specific goal for canning.

"Canning pre-made meals".

Is it possible to cook something like a stew and then can it?
If so, how should I go about it?
You REALLY need to ask that question of experts, like the Ball people or agricultural extension service professionals. Don't trust random internet sources or message boards.

Canning meat products can have disastrous consequences if not done exactly right. Same with low acid foods.

Freezing is a lot easier
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Old 05-31-2018, 09:45 AM   #4
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Originally Posted by jennyema View Post
You REALLY need to ask that question of experts, like the Ball people or agricultural extension service professionals. Don't trust random internet sources or message boards.

Canning meat products can have disastrous consequences if not done exactly right. Same with low acid foods.

Freezing is a lot easier
I agree that it's not a good idea to trust random internet search results for something like this. The links I provided are at the National Center for Home Food Preservation at the University of Georgia - it's the primary source of food preservation information from the Cooperative Extension Service.
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Old 05-31-2018, 01:28 PM   #5
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When I was going canning crazy a couple of years ago, the closest I came to canning a “meal” was to follow a recipe on the Nat’l Food Preservation website to make and pressure-can a base for minestrone. It made for great hostess and Christmas gifts. Be very very careful though, and definitely pay attention to the advice above. Don’t use untested recipes and follow the canning directions and times precisely, or you could be in for a world of hurt!
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Old 05-31-2018, 08:33 PM   #6
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So much good information in there. Thank you to all.
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