1/ I'm in middle of making gallons (no, literally, gallons) of pumpkin soup and pressure canning it. Lunch time: Thanksgiving leftovers.
do you make roux ahead of time and can? I was thinking of making soup BASE (stock + pumpkin) then later mixing w fresh roux
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I don't can anything (no equipment/time/inclination). I freeze stuff. I freeze roux; it seems to keep well. Haven't done testing.
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