I like cooking.
Alas, I live alone, so while I cook decent dishes, and sometimes even full meals, I have leftovers. Often lots of them. Some recipes it just doesn’t make sense to try to cut down, for example.
Obviously, one strategy is leftovers in the fridge, or freezer. Which is fine. But, going back to that “I live alone” thing, I’ve only got limited freezer space. And my crunchies habit is such that I have rather more ice trays than most people would think a person living along might need.
I’ve done some home canning, but the recipes I’ve found online have been sorely limited. And frankly for things so whitebread, flavorless, and common, that for the most part it’s going to be cheaper to keep buying the store versions of those things rather than setting up to do a canning session of my own. (And that’s before I work in any kind of reasonable value for my own time.)
So, the first question I’ve got: What canning cookbooks/websites/ or simply handed down recipes do various Dopers swear by?
The second question I’ve got is a bit more involved, and might even have been GQ worthy, but I think that combining these two questions just makes more sense.
One of the dishes I enjoy making for myself is hot & sour soup. The problem with this is that, well, the recipe I use for it is one of those that just doesn’t really respond well to being cut down to a more reasonable (for a single person) size: I could use less pork fairly easily, and the mushrooms are buy as needed, and the broth can be adjusted fairly easily, either by using #10 cans, instead of the larger ones I use, now, or going with one of the resealable boxes of broth. But I really don’t see much point to being left with half a bok choy cluster, nor half a block of tofu. (Yes, I know I could use either, or both, in a stir-fry, but at the moment I’m still wok-less. And even so, half a bok choy cluster is still more vegetable than any person needs to eat at a single setting.)
I’ve tried freezing the soup, and while that does work, it’s not ideal The tofu just turns into little white spots all through the soup, instead of discreet chunks. I think that the freezing breaks up the curd too much.
So, I was thinking, considering that what makes hot and sour soup sour is the presence of vinegar - a common additive to prevent botulism in canned goods, would that be enough to make hot water bath canning safe for that? And if I tried it, would canned hot and sour soup be worth a damn when one opens the jar in some unforeseen future?
Thanks for all who might respond.