I have been looking at articles on pressure canning chicken. The idea is to chop raw chicken into one inch cubes and pack them loosely in a jar. No water is needed, and the chicken both cooks and fills with juice during the canning process. It will supposedly last up to three years and makes tender, non-mushy, flavorful chicken.
Amazing so far.
Then I started eyeing my quart jars and my little bantam roosters. We process our bantams, which are amazing, rich tasting little "cornish hens." I am pretty confident one little rooster would fit in a single quart jar with some room to spare.
But I am looking at putting a whole bantam in. Not diced up, bones would be involved.
If not a whole chicken, what about a quart of mini drumsticks, a quart of thighs? Quartering is fine, I just don't want to debone. Or hack into bits.
Has anyone attempted this? I am happy to experiment, but if anyone has any hands-on experience doing this then all the better. I would love to free up freezer space and dump the need for all of those freezer bags (although if this fails, I'll do the mason jar freezer storage instead).
Edited by Rujzin - 1/29/16 at 4:17pm