I freeze bread, too -- but I've discovered that it doesn't do well in the self-defrosting freezer, better to throw it into the chest freezer.

Sort of OT from the canning thread, but I guess it's all about preserving our food!

@Weedwhacker nahh, not OT . . . topic includes "freezing". We have a lot of room for a lot of topics here.

I usually split loaves of bread, half to the freezer and half to the bread drawer. Same reason. It usually molds before I can get through an entire loaf. And when I bake I slice three and freeze two. I freeze rolls for the same reason. Well actually to keep my DH from gorging himself on them. I take out a few at a time.

That first loaf or 2 of homemade bread seems to disappear awfully fast! (or at least that's what I've heard )

Just thinking about it makes me want to bake some... maybe tomorrow, we have some leftover beef stew that the bread would go awfully well with

OH yes. I am making dimsum with shrimp and ground pork. I doubt I can freeze leftovers as I love that sort of think and with rice it will disappear.

On my quest to can meats, I decided to can some more beef since I had already eaten some of the jars and was really canning them more for use in spring and summer during my real busy times when I don't want to cook; and to have something fast to eat or fix. So I decided to make some dumplings. But who has ever heard of 'Beef and Dumplings' I asked myself, and asked my mom if perhaps I was having a senior moment since most only talk about 'Chicken and Dumplings'.

Well, anyway, I fixed a crockpot full of beef, seasoned with some veggies and canned 4 pint jars with only about 2/3 meat per jar (wanted a lot of broth). So I saved out a little meat to eat and had plenty of left over broth.

Me, I like doughy dumplings best (my mom refers to those as 'sad') and she likes the fluffy ones best. This was actually my first venture at making dumplings. But I just used Bisquick. It doesn't call for an egg, but I added one thinking I would better get the consistency I like. I thought too I'd like them smaller over larger, but after first try, think I will go with larger next time. I also wanted to make a lot extra so that I could test 'freeze' some of them to see how they are frozen. I suppose if you like the fluffy kind, it may not be all that good as they may go 'sad' in the freezer. But after I got started plopping pieces of dough into my boiling broth, I found I really didn't have a large enough pan. So I got some scortch on the bottom which made them taste a bit smokey or grilled . . . don't like the flavor so much, but will deal with it for this time.

About finished cooking:


On the plate:

My mom often made dumplings with beef stew, and chicken and dumplings, but she also made them using canned tomatoes; just dump a couple of cans of tomatoes into your pan, break up the large chunks a bit, simmer, and plop the dumplings on top. I still love those!

Wow, Sandy @Weedwhacker , that sounds good. I'll have to try that. We like cooked breaded tomatoes. Sounds very similar.

Not really like the breaded tomatoes -- but really tasty! Actually one of my favorite ways to use home-canned tomatoes because it lets you appreciate how good the tomatoes taste.

As good as the dumplings look they should not be canned. I have been researching the "why" of it and flour has a ph of 5.5 to 6.5 (it was 6 point something I forget the exact number) and is too low-acid to be canned safely, even when using a pressure canner plus the density of the dumplings do not allow for safe processing. Why risk making your family sick?

Well dang, now I want to cook up a batch of potato dumplings like my mom used to make.

Yes, Greene, I did same research. Won't be canning dumplings. But I did already put a small bowl full in the freezer. Dated and labeled, I hope to give them a month there then try them and see what I think to know if I will or will not do more and freeze *several* containers.

Hoosier, looks like a good use for your canned beef. I'll bet it was quite tender. And if you can then make up frozen pre-cooked meals for summer, how convenient!

@Bonehead , Deb, my hopes! And yes, the beef in the canned jars in very tasty and tender. Have several *easy* uses lined up that would not be very time consuming.

greene said:
Well dang, now I want to cook up a batch of potato dumplings like my mom used to make.

I love Potato dumplings, especially with a beef roast. Brings back lots of memories. I still make them once in a while. I also like to make bread dumplings and egg dumplings, and Spaetzle. I like the bread dumplings with pork roast and sauerkraut, and the egg dumplings I like with chicken. Spaetzle is good in soup, or just with butter. I also like to fry the left over bread dumplings, and then mix them with scrambled eggs.

Thanks everyone for the information!! I'm looking to buy a pressure cooker and start canning!! I've never done it or seen it done, so I'm doing research for when I try it next year. My reasons to do this is to control what we eat (I get migraines and most store bought food gives me one), saving all the harvest from summer, and being self sufficient all year long. Can't wait to dive in!!

Best regards @Littlecheryl in your upcoming canning endeavor. And welcom to ATP!

I found a good and simple recipe for a bean and pasta dish (soup) with fresh grated parmigiana it was great. I think I will make up a batch and can it up. The ingredients are all good with the canner.

Mary, do you can the soup with the pasta in it? It seems like it would turn to much with the processing...

I'm interested too.

I just purchased a family pack of chicken breast meat and canned it this morning. It was so easy. I didn't pre-cook the meat, but just raw packed. One place online stated they put about 1/2 teaspoon of granulated chicken bouillon in each jar as they packed the raw chicken. I didn't have any, so I added a little carrott, celery and onion to each jar, plus salt, to give some added flavor. It is out of the canner and all have sealed. Now I've been out there looking for some recipes to use this chicken in quick ways. I found chicken quesidillas and chicken enchiladas, plus my already tried chicken and noodles (plus chicken and dumplings). Will also hope to be trying my chicken salad sandwich spread soon.

Boy that is a variety. Yes, I think without a little fore thought the pasta would turn to mush. So maybe I should undercook it somewhat? Or are ou thinking that I should just do the soup with beans, then when I want some cook the pasta at the time and mix them. I could do that. I also wanted to add some meat to it like pork or lamb. It doesn't take much to cook lamb so perhaps that should also be undercooked slightly. I will go check in my canning books from the Cooperative Extension.