okay.. i am a really good cook,, ( not to toot my horn, i just am)... i make soups and chowders all the time and want to make several batches for moose camp... this year. as it appears we will be on the road for it
how do you CAN SOUP? can i sea it like a veggie in a hot bath or do i cook it in the canner... ??
calm chowder will be my nemesis on this one... cause i make a BASHING crashing Great chowder!!... but wont have them breaking on me later...
ideas thought S.. if i just cook it then can it in a hot bath... suggestions on times? longevity? etc