I do actually use corn starch as a thickener most of the time but this recipe called for flour and since I had never made it before I stuck with it. What would be the advantage of canning over freezing meat? I know that after a while frozen can get freezer burned which would not happen in cans. I would probably use pints also. I still like the idea of making recipes that take time and a lot of steps and then canning them so I can have them on a moment's notice. I made shrimp jambalaya December 2014 and froze it is bread pans lined with foil. When they were solid I popped them out and stacked them in the freezer. We are having the last 'loaf' tonight with rice.
