Canning gumbo starts by making the gumbo with okra, shrimp, veggies, and spices. Once cooked, ladle the gumbo into hot canning jars, leaving ½ inch headspace, then process in a pressure canner for 90-100 minutes.
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Is it Better to Water Bath Can or Pressure Can Gumbo?
Pressure canning is the safest method of processing gumbo. This stew contains low-acid veggies and proteins like sausage, chicken, or seafood. A pressure canner’s high heat destroys clostridium botulinum bacteria. Processing in a water bath is unsafe because pathogens survive in less-acidic environments.
Pressure canning gumbo with seafood takes 100 minutes for pints and quarts. Gumbo with chicken or sausage is processed for 75 minutes for pint jars or 90 minutes for quart jars.
How to Store Canned Gumbo
Store sealed jars of canned gumbo at cool temperatures between 50-70°F to preserve texture and color.
Keep cabinet shelves clean to prevent cross-contamination.
Avoid direct sunlight, as it can shorten the shelf life of canned food.
Store your jars at least six inches above the floor to avoid damp conditions and prevent lid corrosion.
What is the Shelf Life of Canned Gumbo?
Canned gumbo can last up to 18 months. According to the USDA, the best-used-by date is within one year from the canning date. If you open gumbo jars, refrigerate the contents and consume within 3-4 days.
How to Freeze Gumbo
Freezing chicken & sausage gumbo extends the shelf life to 6 months, while frozen seafood gumbo lasts up to 3 months.
Here’s how to freeze gumbo:
Prepare sizeable freezer-safe containers.
Ladle the hot gumbo and wait for it to cool to room temperature.
Using a clean spoon, remove air bubbles and leave 1 inch of headspace.
Seal the containers with clean lids. Write the date and contents on the containers before putting them at the bottom of your freezer.
What is the Difference Between Gumbo and Jambalaya?
Some key differences between gumbo and jambalaya are:
Consistency and texture: Gumbo has a soupy consistency, while jambalaya is similar to Spanish paella or West African Jollof, which are moist and less soupy.
The role of rice: Gumbo is a Louisiana stew served over cooked rice, while jambalaya is cooked with rice as a primary ingredient.
Use of roux: Classic gumbo includes thickeners such as roux, okra, or file powder. Conversely, jambalaya doesn’t have thickeners.
Growing up as a farm girl, Regie assisted her grandparents in canning sheep meat and helped her mother sell canned carrots. This grew her passion for canning from a young age. As a writer, she uses her canning experience to give creative, practical ideas for preserving different foods to canning enthusiasts.
Dedicated canning rooms, basement shelves, slide-out drawers, and free-standing wire shelves are among the best canned food storage ideas for long-term preservation. The best storage solution depends...