Quote:
Originally Posted by Spike2
I do this all the time with chunks of beef or pork or chicken! Then when I want luscious shredded beef, pork or chicken for a quick recipe, BAM there it is ready to go all cooked up in a jar! Plus since the canning time is the same for all the meats I can do a batch of all 3 with "this" spice and a batch with "that" spice etc. SO yummy!
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That is true about canning up same time stuff. It's good to have a meal in a jar for when I either forgot to take something out of the freezer or something unexpected happens.
I am canning more in pints and half pints as the quarts are a bit big for me, but great for stews, chili and such.