In going into town today, I happened to see and was reminded of Sweet Sue Chicken and Dumplings in a can. So when I got home, I began research online about pressure canning, and learned quite a lot. No No's are using grains, flours and even cornstarch in the pressure canning process. I guess this all has to do with the high PH of the flour and that the jars are unable to get hot enough to kill all bacteria. I guess commercial processing is different than home canning. In fact, I was disappoint to hear that mashed pumpkin should not be canned. ?? I know Tom said he canned pumpkin (I can't think of his ID to call him here for info). Although I was on a great quest to can my own chicken and dumplings, I guess I will forego. I am now concerned about trying to can pumpkin. Although it is said that canning it cubed is okay. ??
@Oberon46 @abhege on this quest, I did happen to go through a drawer at someone mentioning a Ball's Blue Book. I just so happened to have one that I had never even read or used. Chicken can be *raw packed*, even with bone in, and processed 65 minutes for pints, and 75 minutes for quarts, using 10 pounds pressure.
