Late yesterday it arrived. And I am fairly confident that I can do this. I want to dive right in but will take it slow so it makes sense in the long run. Has anyone PC (pressure canned) Beef? I am thinking for my household of one that doing single serving (4 oz) meat in a double beef stock would work. Since I already read that soups are OK but thickeners aren't. I could then make what I want from great beef stock and a serving of meat. (adding veg, thickeners and seasonings later)
I did a fair amount of freezing at one time. When I had the floor space for a freezer. So I know that freezing can make the herbs taste strong after months in the freezer. Does this hold true for pressure canning? In case you haven't figured out I am a very experienced cook that comes for a long line of big city chefs. Only an aunt that was a country wife, I don't know if she canned or not.
Edited by: OREAD_1 at: 8/19/2009 (13:28)
Dutch proverb: “We grow too soon old and too late smart”
My mouse is on a break! Enjoy!
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