Originally Posted by chiques chicks
I just packed the hats full of parts and pressure canned. It makes its own juice. There were instructions with my canner. Let steam escape, bring to 11#, hold there for 90 minutes.
I never tried it before, so it's all an experiment, but I don't have freezer space. There were a few really tough old roosters, so I'm hoping it tenderizes them.
thanks for the info!! Let us know how they tasted..texture..i am really excited about canning meat! Our freezer space is limited, that's why all the canning!!..plus the integrity of the food stays in-tacked a lot longer & no freezer burn...best of all, it is already cooked!! Easy-peasy!!
I am finding that I am in need of more jars..hahaha...have a couple large..quart..and only a couple pints left to fill...geesh..craigs list here i come!!
had a friend bring over buckets..yes..buckets of apples again for me..hahaha..going to try crock pot apple butter, then canning it. Also trying crack pot applesauce, will be canning that also...I will freeze any left over apples..sure there will be A LOT!! Sharing them with the chooks throughout the winter..will be a nice treat for them!
I had made a ton of canned apple pie filling ..made a small pie to test...oh yeah!!....SO easy when you make crust ahead.. just thaw crust..(just like the stuff in the stores-only much better!), open a jar, plop it in ..bake and you are good to go!!..