Canning?

[shellyrhds]

I know a lot of you out there can soups and sauces (like sketti) and was wondering, do you have a pressure canner or do you use the open kettle method (hot water canning)? My food budget is the only place where I feel I have any wiggle room to cut back, and I'm trying to find ways to extend food -- there are only the 2 of us and we're both full time students, so I try to pre-cook meals and such, but it is cheaper and easier to buy in bulk and cook up big batches of a certain thing on the weekends when I have more free time. However, it takes 2 people a LONG time to eat a huge batch of veggie stew or homemade spaghetti sauce. We always end up bored with it and I always seem to throw out some before the end of the week .. any suggestions?

[StaceyS]

I can soups with my pressure canner. A water bath canner is really only safe for pickles, jellies and fruits (including plain tomatoes).

[winner]

Why not freezing your soups instead of canning. It can freeze up to 6 months. I make freeze minestrone, chicken, rice, tomato soup, tomato basil and puree soups. They very convinient to have especially when you are busy. I usually serve with a sandwich or a wrap, and that a good meal.

[fixer]

I agree with Winner. Soups and stews freeze real well. This is our emergency, too tired to cook, meal. We make soup in large quantities so there is always leftovers to freeze.