Strategy for Canning Gumbo?

I am not brave enough to attempt pressure canning. I am way too afraid of botulism. That being said, I’m certain it can be done if you can get your temp high enough under pressure.

I’ve had BR in a can. It’s not terrible but I wouldn’t exactly make it something I would eat regularly when you can easily make a gumbo that taste way better.

I can a lot of things, but gumbo? What are you wanting to can?

Eat it, freeze it, or throw it away. Canning is begging for trouble

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Eat it, freeze it, or throw it away. Canning is begging for trouble

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I agree with eating and freezing, which is how I do it since I usually cook large quantities of gumbo when I make it.

However, if using a pressure canner and following directions to the T, then it is possible to can anything you want to save without taking up freezer space.

I've got a friend that makes large quantities of homemade soups and puts them up in quart mason jars using a pressure canner to make it safe to do so.

I don't have the balls to can stuff like that. Gumbo is a perfect microbeastie buffet/orgy environment if you don't wipe them out. I don't trust my canning skills with stuff like that and just use my freezer instead.