Marilyn wrote:

> The Chun King/La Choy stuff always comes with the "meat" and sauce in a
> separate can from the vegetables. I use the term meat loosely here because
> it seems to be some chopped, formed and pressed concoction masquerading as
> meat. But the separation keeps the vegetables reasonably crisp for canned
> vegetables and you heat the meat stuff first and then add the vegetables
> near the end of the cooking time when you're reheating them so they don't
> get overcooked. So I'm thinking that probably if you mixed them together
> for processing and had to process for the ingredient that takes the longest
> time, which would be the meat, it would take 75 minutes for pints and 90 for
> quarts. And since when you're canning a vegetable like green beans it only
> takes 20 minutes for pints and 25 for quarts, I really think the vegetables
> might be cooked to mush. So perhaps canning the meat and vegetables
> separately would be the best answer.

Or maybe can the meat and freeze the veggies in a vacuum-sealed bag in
the freezer, already cut up the way you want them? I really dislike most
canned veggies, and can't imagine eating them on purpose unless I had to.

Serene


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