LOL Kitty, Dump suppers! . Yes I hate the thought of baby mush Take-away.
After my Apricot chicken experiment, I am definately going to cut the
chicken bigger and the carrots! Might be a work around. I'm only on the
starting block and you guys are near the finish, so your info is very
valuable to me - already been there done that kind of thing. Thanks so
much.

I have never water bathed vegetables and that was going to be my next post.
Regarding vegetables textures and should pressure canning or water bathing
be the method. I kind of have a feeling that everything will be mush no
matter which way you go.

I remember my mum bottling. carrots had texture, beans had some but I think
everything else was just hanging together.


"Kitty" > wrote in message
...
On Sep 10, 11:20 am, "Marilyn" >
wrote:
> "Green Newb" > wrote in message
>

>
> > What are your thoughts on cooking up recipes with commercial food/sauces
> > that have already been cooked once?
>

Thoughts, hmmm. you'd have to ask yourself if that particular
thickening agent would stand up to High temps and long cooking. It
probably would, but might break down. Also tend to loose flavor I'd
imagine.

Could I suggest either canning all the other ingredients then adding
the sauce just before serving, or even canning the veg and meat
seperately to protect the veg from such long cooking as the meat
requires and then having dump supper. dump the meat, veg and sauce in
a pan, heat and serve over rice or noodles. Sort of a la "La
Choy" ? LOL

I canned some things which were not a success before and they tend to
be the Mixed sorts of things. Chili was not a success, Sausage and
peppers was not a success ( OK flavor if you don't mind italian dog
food but looked like italian dog food as well) , Sausage and saurkraut
was not a success. Had to use catsup to add flavor to that one, after
opening it.

FWIW, Kitty