Not if there is already a Roux in. without thickener yes you can pressure can it. Then thicken after.
Oh no that’s the first step in making gumbo. I will have to think about this on. Thank you!
I make all the starter broths for my potato soups. then all I have to do is open cans and finish things up. I also have canned all the leftover chili dinners. Extra speggetti sauce. It’s amazing how little I cut down to Throwing out. It makes my chickens sad.
Exactly....my thoughts too. I figured it just wasn't worth the trouble to remake the recipe. I do make mine in bulk and freeze. It defrosts great.
Me to. I have a bunch in my freezer but thought there might be another way to store it.
If you figure out something, let me know. So far I just pressure can lots of stock, dehydrate lots of green onions and keep my freezer full of chicken and turkey sausage.
Yes you can do that all day long ,be prepared to have some babyfood and the nutrients will probably further diminish...
I’ve also dehydrated a lot of bread crumbs from the bread we don’t eat. This makes great crumbles for breading but also will feed strangers who come knocking. Just add a bit of broth And instant stuffing.