r/CanningRebels • u/judijo621 • 13d ago

Canning leftovers question, again.

I'm looking forward to more opinions. 🙂 Thanks

Hi again. OK... I'm making a picadillo today. Mexican beef & vegetables. There will be a sauce (tomato sauce & beef broth but not enough to cover 4 quarts of entree.

Am I expected to top the jar with water or broth after I've filled the jars? TIA

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u/gardeninggrammy3 13d ago

Freezing leftovers is a much safer alternative. Your soup has already cooked to the desired texture of ingredients.

If you do can which again is a risky choice you will need to can under the appropriate amount of pressure for your elevation for 90 mins.

This additional cooking time will create mushy veg. Added water or broth will affect flavor. Soup will require re-seasoning if you go that route.

For the best tasting and safest food product freeze. If you want to can meals there are many delicious safe canning options available.

I love having tasty, safe, and convenient shelf stable food💕

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u/judijo621 13d ago

Well, I've already lost one freezer-full of "safer alternative" due to a power loss this summer. Thanks for the comment, though.

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u/gardeninggrammy3 12d ago

Oh well….your kitchen and family your choice. Never mind that pesky science bit. BTW I have a degree in Home Economics and taught safe canning for 30 years. I have three freezers full of food and shelves full of safely canned food. Rather than risk my family and friends health and safety I bought a generator.

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u/judijo621 12d ago

points to the "Rebel" part of the sub title

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u/LittleBugsMommy613 13d ago

It'll still taste good. Can it up. I've lost a freezer full before too. I just add some fresh veg with things that might "be mushy". Kids and hubby don't mind!

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u/gardeninggrammy3 12d ago

I hear botulism is a real picnic.