Hello oh wise and experienced canners!
My journey thus far:
- Sign up for CSA and realize it's a LOT of veggies for my wife and me
- Find the Department of Ag's "Guide to Home Canning" for $1.99 on Alibris and dim lightbulb comes on; Receive and skim Guide
- Research canners and pick up a 16 qt Presto
- Read the manual
- Begin scheming to make a big pot of "Gumbo des Herbes" with my wonderful veggies, but seek guidance for how to process this veggie and meat soup
- Find this forum and am crestfallen to learn that the strict answer is "You can put up canning recipes but you can't can cooking recipes".
No gumbo for me tonight.
To the question, is there any way...any resource to turn to...for an individual to present a recipe for evaluation for canning viability?
I TRULY want to be safe (don't want to just hear what I want to hear), but common sense seems to say that if there's a "Beef Veggie Soup" that needs to be processed at "X" PSI for "Y" minutes that this process must be applicable to my Gumbo at, say, 1.25Y minutes.
Opinions, please and I WILL listen to them.
I'll freeze the Gumbo if I have to and get the frozen chicken stock out of the freezer after having canned a USDA approved recipe batch.
Thanks very much, in advance.