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["Lynda" <lurine AT softcom.net>]

My theory on this is spices such as sage and rosemary (it is also supposed 
to be a problem in canning) is due to the oils in it (rosemary) and the 
drying (sage).  I'm going to try some that is fresh from the garden and see 
how that goes.

Just a note, since I didn't get the e-mail this is in response to, cream 
sauces are a no-no.  Milk breaks down and becomes weird.

Lynda
----- Original Message ----- 
From: "Robert Walton" <waltonrp AT gmail.com>

> > What kind of ground meat have you done?  I have a lot of pork sausage 
> > that I would like to can...go ahead and cook it for easy and speed of 
> > use...I could just open a jar and use some on pizza one night, jambalaya 
> > the next, or in an omelet the following night.. I find pre-cooking is the 
> > way to go.  And, like you say, it saves room in the freezer.  I have two 
> > of them, and it would be nice to downsize to one or eliminate it 
> > altogether.
> > I've made quite a few venison meatballs this week, too.  How would I can 
> > those?  Would I can them in a beef broth or perhaps in a marinara sauce 
> > or sour cream sauce for stroganoff?  Could they go in a jar plain, dry, 
> > no sauce or gravy?  What do you think?
>
> I've canned beef chunks, like stew meat. Growing up, parents canned
> that and ground beef. Also deer. Ground meat you fry up first. Stew
> meat, can be canned raw or fried a little first.
>
> On the meat canning instructions, it says sage seasoning can get off
> flavored in canning.
>
> Rob - Va
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