Pressure canning Gumbo - Homesteading Today
You are Unregistered, please register to use all of the features of Homesteading Today!    
Homesteading Today

Go Back   Homesteading Today > Country Homemaking > Preserving the Harvest

Preserving the Harvest canning, drying, smoking, etc.

LinkBack Thread Tools Rate Thread
Old 07/24/10, 09:12 AM
Solarmom's Avatar  
Join Date: Jun 2010
Location: Central FLorida
Posts: 501
Question Pressure canning Gumbo

I made a great batch of about 8 quarts of this amazing seafood gumbo Friday. I was thinking about pressure canning it in pints to save freezer space- any suggestions? Thanks in advance!


Reply With Quote
Old 07/24/10, 09:44 AM
Join Date: Mar 2006
Location: Michigan's Thumb
Posts: 6,574
Leave 1" headspace and process for 45 minutes if it only has shrimp. If it has andouille or other meat, process for 75 minutes. If it has rice or some such, the results may not be good. I have found that sausage is not as good after canning. The flavor sort of leaks out into the broth.

Try canning a pint or two and try it out for taste.

Last edited by suitcase_sally; 07/24/10 at 09:46 AM.
Reply With Quote
Old 07/24/10, 10:29 AM
Solarmom's Avatar  
Join Date: Jun 2010
Location: Central FLorida
Posts: 501
Thanks Sally! I'll give it a try! no sausage or meat just shrimp and oysters that are since disintegrated into the broth. my book says oysters should be about 90 minutes, should I just go with the 90 minutes??? just to be sure
Reply With Quote
Old 07/24/10, 10:37 AM
judylou's Avatar  
Join Date: Jun 2009
Location: Arkansas
Posts: 1,276
With just the oysters the required time is 75 mins. but with both I'd use the 90 mins. And that would be especially important if it contains much rice as rice isn't normally allowed, even in pressure canning, because of the density problems it creates. If it were mine, I would dilute it more before canning and then just pour off some of the liquid from the jars prior to using. That would insure better heat penetration. Also be sure to cook it well again before serving.
Reply With Quote
Old 07/24/10, 11:38 AM
Solarmom's Avatar  
Join Date: Jun 2010
Location: Central FLorida
Posts: 501
I don't have any rice in there, I prefer to make that up fresh and put a scoop of it on top of the gumbo when it's time to eat. I did add a little more stock to it so I think I'll be fine.
I'll let ya'll know how it goes today!

Reply With Quote

Thread Tools
Rate This Thread
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

All times are GMT -5. The time now is 05:40 AM.
Contact Us - Homesteading Today - Archive - Privacy Statement - Top - ©Carbon Media Group Agriculture