Dave > wrote:

>Hi all, I'm currently looking into canning not necessary for long-term
>preservation, but as a way of saving $$. I am returning to school
>after ~7 years of working and am married with a daughter so I don't
>exactly have time to make meals every day. I have even less $$ to be
>eating out all the time like I've been doing. Since I'm also on
>Atkins, meals at the university are a bit of a dilema. I have access
>to microwaves, and that's it.
>
>My plan is to cook something up, say some chicken curry or something,
>can a bunch of it (one pint jars), and take a jar to school every day.
>To eat. I assume these jars are microwave safe? Do any of you do
>canning for this purpose? I am hoping that by canning instead of
>feezing, a) I don't have to defrost something for five minutes in the
>microwave b) not take up my freezer space, c) since (b), I can make a
>larger variety of choices for lunch.

Sounds like a decent plan but involves a fair amount of work.
Just be aware that chicken requires pressure canning, pints take 75
minutes at 10 p.s.i.

Ross.