Hello everyone. Being new to pressure canning, I have a question that is somehow a bit difficult to get answered (googling the web). My question is this: When I make e.g. a nice meat stew or something similar, it cooks for a couple of hours and it's ready to eat. Whatever I have left over, I usually put the freezer. Buying a pressure canner, I imagined that I could can the whole batch or just the leftovers instead of putting them in the freezer. However, that would mean exposing the leftovers to maybe 50 minutes of extra heat (in the pressure canner). This would of course make the dish quite different from the original one - i.e. much more mushy and not at all the way I wanted.
When pressure canning e.g. a meat stew, it seems to me that the cooking as such takes place in the jar in the canner - and not prior to putting the food in the jar (as I originally thought). Or am I totally mistaken here? Advice appreciated
When pressure canning e.g. a meat stew, it seems to me that the cooking as such takes place in the jar in the canner - and not prior to putting the food in the jar (as I originally thought). Or am I totally mistaken here? Advice appreciated