Hi, when you can things like vegetables and meat you need a canning pressure cooker. I need to stay away from soidum so a few years ago I picked one up, and have used it alot since. But it works great with all meat, even pre- cooked hambugar meat.
And you can be sure that right before my next trip I'm going to make up bread and cakes in mason jars in my oven and seal them up. I keep wondering if I made my stuff up a head of time in my jars and when cooled placed them in the freezer then take them out right before we leave to take with us, could I extend their shelf life. I have keep a jar of bread at home for an experiment in my pantry for five years to see just how long it would last before it started to grow mold. Still waiting! I won't ever eat it and some day I'll through it a way. So as far as keeping bread and cakes fresh and good tasting, I would give them a few weeks up to maybe a couple of months before the flavor starts to be effected.
I'm trying to find the best packing method, one thought is old sockes or whine bottles meshie things. Can anyone come up with a neat way to transport them without breaking the jars?
Have a wonderful day