GinnyB

This is just to satisfy my curiosity. It seems that some of the things we can't can safely are foods that have been specifically tested - or at least I believe a report on one or two items. Testing is done by universities or a government agency, correct? I am wondering if some items are "banned"from canning only because testing has yet to be done and that perhaps,if the testing were undertaken, a safe way to can some of these foods would be found? All a matter of money, I suppose... Thanks, Ginny P.S. Boy, would I like to find a safe Cheese Whiz or butter!

Thinking more about the Ball Chicken a la King recipe, I suppose one could cook the chicken with the vegetables and seasonings,making a flavorful broth, and then just processing chicken and broth. To use, I'd make a roux with the flour and butter, add the canned broth (and a little sherry!)and some milk or cream. The canned chicken would be added last, with perhaps some pimiento and canned mushrooms. Not as easy as just heating a totally prepared jar (like chili, soup, or taco meat)but not unreasonable either. I was intriguied by this recipe because I have a wonderful freezer recipe for chicken a la king that really is heat and eat. I'm trying to lessen my dependence on the freezer. Thanks for all the responses. Ginny

Thanks, PoGo and Virginia. I would like to can a few protein products that are already seasoned and ready for use - just open and heat kind of things that would be good in an emergency, maybe even good without heating if fuel became an issue. It appears that the newest guidelines for canning make it difficult to find this kind of recipe. I am new to canning and welcome the experience and help of others more versed than I. Ginny

Funny that no less an authority than Ball would decide to scrap a recipe. I am guessing that the flour in the Mustard Pickles is okay due to the acid of the vinegar...but I thought that's what the pressure canner was for... Thanks, Virginia. Ginny

I found a recipe for Chicken a la King that supposedly came from the Ball Blue Book - but not the edition I just bought a week ago. It uses flour for thickening, which I thought was a no-no, though their recipe Mustard Pickles (page 48, 2006 copyright)does use flour. Has anyone tried this recipe? Is it safe? There is a little butter in it, but no dairy. Thanks for answering. Ginny