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Quick Canning Question

e_bone | Dec 20, 201305:44 AM

So after reviewing a few resources I'm realizing that I am *not* going to be able to can my sausage-infused tomato sauce as Christmas gifts. Damn you bacteria!

But I still need to ship to my friend in another state. If he shipped it to me, and it started frozen, and it thawed along the way, and I cooked it soon after receiving I wouldn't have a problem in the world eating it. I think he'd feel the same.

But would I be gaining a small margin of safety by canning it instead of freezing it and telling him to eat it within 7 days of receipt? Would frozen-then-thawed be more or less perishable than canned-then-shipped given an identical time-before-cooking?

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