Cooking - Freezing - Canning

[Cindy in NY]

I often have leftovers that I would like to can. For instance, I made chalupas yesterday (pork loin with pinto beans and seasonings in the crock pot). It made a huge amount and I know DH will get tired of eating it before it is gone. However there won't be enough to justify hauling the canner out. Can I freeze the leftovers and then can them when I have enough differtn leftovers that it makes sense? Do I thaw first or thaw and heat up? I assume that I would use the longest time and highest pressure for whatever I'm canning.

[calliemoonbeam]

You probably could do that, but I'm not sure you want to.  Freezing it will change the texture, and then canning it will change it even more.  Not counting the nutrients lost in all the processing, it's probably going to be pretty soggy.  I don't know that for sure, but it's my guess.

If you want to try it, though, you would definitely need to can it for 75 minutes for pints or 90 minutes for quarts because of the meat.  I think you would probably need to thaw it and then heat it up before putting it in the jars and canning.  Maybe someone else will have better advice, but that's mine.     I can meals all the time and would even consider canning leftovers, but personally I wouldn't can them after cooking, freezing and then thawing.  

[Cindy in NY]

Thanks callie! I'm thinking about making a batch of salsa and pressure canning it along with the pork so I won't have to freeze and thaw it.

[wvterri]

I keep dry beans on hand and use to fill up a canner load when needed.

[Cindy in NY]

Yesterday, I canned 2 quarts of the chalupas and used frozen tomatoes to make 5 pints of pizza sauce.

[Deleted]

Apr 15, 2015 0:56:46 GMT Cindy in NY said:

Yesterday, I canned 2 quarts of the chalupas and used frozen tomatoes to make 5 pints of pizza sauce.

Cindy, would you be willing to share your pizza sauce recipe?  Pretty please

[Cindy in NY]

Here's the recipe I got from Melissa:

PIZZA SAUCE

tomatoes (about 5 – 6 pounds), peeled and chopped
2 large finely minced onions
4 minced garlic cloves
3 TB olive oil
2 TB lemon juice
1 teaspoon cracked pepper
1 TB sugar
2 TB fresh chopped parsley
1 TB dry oregano or 3 TB fresh
1 TB dry basil or 3 fresh
1 tsp Italian seasoning
2 tsp salt
3 cans tomato paste
Opt: ¼ cup dehydrated peppers or a couple chopped bell peppers or hot peppers

Mix together and cook until it decreases by half. I put mine in a roaster and bake it in the oven at 300 degrees for about 3 hours stirring once an hour. Then I increase the temp to 325 and cook another hour. That will make it really thick.

Process in a water bath canner 25 minutes for pints. Start timing after the water starts boiling. Makes about 4 - 5 pints.

**The last time I made this I doubled everything and got about 8 pints. The fresh basil and oregano are really the best way to go!

[Deleted]

I like to freeze for short term storage like leftovers. We put them in single meal sized portions and take them to work for work lunches. I only can for annual harvest times.

[Deleted]

I really wish I still had my "little" 7 quart pressure canner. It was lots easier to can bits and bobs of dinner leftovers with it, but now that we have the double-decker canner, it seems like a waste.

wvterri 's suggestion of using beans is a great idea, though, and I think I will use it next time leftovers are saying, "PUT ME IN JARS!"