Originally Posted by brassmagnet
I've wondered about canning gumbo, do you just put it in jars boiling hot, or water bath it, or does it have to be pressure canned? Looks delicious, I'm thinking a good Cabernet Sauvignon would pair nicely.


We just hot can it. Put it in clean jars boiling hot. You could probably keep it on the shelf, but we always stick the jars in the fridge. I've pulled soups and stews from the back of the fridge that we have canned this way months later and they were great.