How to Butcher a Chicken

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Has anyone canned without deboning? Is it a real mess to pick through after it's canned if you do it with bones? I was thinking that the bones would demineralize, enriching the broth, but maybe that's not such a good idea. Maybe pressure canning needs its own thread? This one's for butchering....
 
I've been doing some research on canning bone-in or bone-out. You can do it either way, the time is actually a bit less for bone in. Also, you can raw or cook pack. Sounds like browning the meat first would give it great flavor. If bone-in, then most of the smaller bones disintegrate and enrich the broth (bone broth) and any bones that still remain are easily picked out. that answered my questions and I hope yours, too.
 
trudyg said:
Has anyone canned without deboning? Is it a real mess to pick through after it's canned if you do it with bones? I was thinking that the bones would demineralize, enriching the broth, but maybe that's not such a good idea. Maybe pressure canning needs its own thread? This one's for butchering....
Click to expand...
There are a few people on here that can chicken with bones. I believe they only canned the drumsticks and possibly thighs that way. They loved the canned drumsticks and did it in quart jars I believe.
Even if the meat falls off the bone in the jar that might be fine as it is a pain in the butt to cut the meat off the raw bone. I've never tried it though.
 
Maeschak said:
There are a few people on here that can chicken with bones. I believe they only canned the drumsticks and possibly thighs that way. They loved the canned drumsticks and did it in quart jars I believe.
Even if the meat falls off the bone in the jar that might be fine as it is a pain in the butt to cut the meat off the raw bone. I've never tried it though.
Click to expand...
Oh yes- and they raw packed the drumsticks right side up and up side down to fit more in the jars.
 

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