Can you clarify re: culling and replacing flock?

[SomeChickinTN]

True! If I get enough broody hens this year, I'm going to see if I can get some broiler eggs for them to sit on and see how that goes. At least with the Cornish Cross, I only have them in the brooder for 2 weeks, and I have my brooder out in a shed. They grow so fast and tend to run hot, so you can put them outside with not a lot of fuss at a young age.

I didn't realize they could go out sooner, that's good. It sounds like a broody is so desperate that she will set on anything? That's good to know.

 

[aart]

But I also have a small freezer.

That's what limits me here. Had to give away most the extra cockerels this year as they wouldn't all fit into the freezer.

I'm going to see if I can get some broiler eggs for them to sit on and see how that goes.

Never heard of broiler hatching eggs.


I hatch out replacement layers every spring, chicks are brooded in coop at 1 week and integrated at 4-6 weeks.
Cockerels get slaughtered at 12-16 weeks in early summer, before they start causing chaos and while still tender enough to grill for that crispy skinned deliciousness. Not much meat but the grilled bones make for some excellent stock. Anything older than that I pressure cook until meat is done and is saved aside then a couple more hours to get that bone broth.
Every fall I sell or (usually)slaughter half dozen 2 to 3 yo hens, some get sold as stewing hens. Got to make room for new pullets (hatched here) in my limited space before hard winter sets in.

 

[bobbi-j]

I also have a small freezer.

That's where pressure canning can be helpful.

 

[SomeChickinTN]

That's where pressure canning can be helpful.

I need to get one and learn how to use it. I tried to years ago, but I'd heard so many horror stories I was terrified of it. But, I can't can much without one.

 

[Ridgerunner]

What horror stories have you heard lately? You do have to operate pressure canners properly and watch them just like you do with many other things you cook with but they have safety devices so they are not going to blow up and scatter shrapnel throughout you kitchen.

Just like you don't want your Mr Coffee to run out of liquid you don't want them to run out of water so you read the instructions and see how much water you need to put in. Put the rack in so the jars are not setting on the metal bottom. That keeps the jars from shattering. You do have to take care of a few basics but it's really not that complicated. You have to follow basics with anything you cook. If you can cook you can pressure can.

You do need to watch them. You can't put them on and go to the grocery store. There are two basic types, the weighted rocker or the gauge. The rocker seals steam in until you reach a certain pressure, then it releases excess pressure. They can be loud and annoying. If you don't have the rocker type, you do need to monitor the pressure gauge so the pressure doesn't get too high. That's the type I have. I've done it enough that I'm comfortable washing dishes and such while canning. I also get a lot of reading done when I pressure can.

If the pressure gets too high (mine never has) they have a safety device that releases the pressure. That is going to be a sudden release of steam. You may have some clean-up to do afterwards but that should just be water. It will scare you, that noise will get your heart pumping. But that is not a horror story, it is a horror story averted. The safety devices worked to avoid a disaster.

What kind of stove top you have is important. You should be fine with gas. I had an electric coil type and ordered a special canning coil. It had extra reinforcement to handle the weight and was raised a bit to allow the excess heat under the canner to escape. Canners are kind of wide. They can trap heat underneath and that can build up to where it can damage the stove top. I canned a lot on a regular 8" coil until it broke from the weight and got the right kind. No damage to the stove top. If you have a glass top or some other type you might want to talk to the manufacturer how to use it or if it is even possible.

There are basics you need to follow, but there are basics you need to follow to use a microwave or a Mr Coffee. If you can use those you can pressure can provided you have the right stove top.

 

[bobbi-j]

What horror stories have you heard lately? You do have to operate pressure canners properly and watch them just like you do with many other things you cook with but they have safety devices so they are not going to blow up and scatter shrapnel throughout you kitchen.

Just like you don't want your Mr Coffee to run out of liquid you don't want them to run out of water so you read the instructions and see how much water you need to put in. Put the rack in so the jars are not setting on the metal bottom. That keeps the jars from shattering. You do have to take care of a few basics but it's really not that complicated. You have to follow basics with anything you cook. If you can cook you can pressure can.

You do need to watch them. You can't put them on and go to the grocery store. There are two basic types, the weighted rocker or the gauge. The rocker seals steam in until you reach a certain pressure, then it releases excess pressure. They can be loud and annoying. If you don't have the rocker type, you do need to monitor the pressure gauge so the pressure doesn't get too high. That's the type I have. I've done it enough that I'm comfortable washing dishes and such while canning. I also get a lot of reading done when I pressure can.

If the pressure gets too high (mine never has) they have a safety device that releases the pressure. That is going to be a sudden release of steam. You may have some clean-up to do afterwards but that should just be water. It will scare you, that noise will get your heart pumping. But that is not a horror story, it is a horror story averted. The safety devices worked to avoid a disaster.

What kind of stove top you have is important. You should be fine with gas. I had an electric coil type and ordered a special canning coil. It had extra reinforcement to handle the weight and was raised a bit to allow the excess heat under the canner to escape. Canners are kind of wide. They can trap heat underneath and that can build up to where it can damage the stove top. I canned a lot on a regular 8" coil until it broke from the weight and got the right kind. No damage to the stove top. If you have a glass top or some other type you might want to talk to the manufacturer how to use it or if it is even possible.

There are basics you need to follow, but there are basics you need to follow to use a microwave or a Mr Coffee. If you can use those you can pressure can provided you have the right stove top.

I really don’t have anything to add. I have used both the rocker gauge and the dial gauge. I prefer the dial. I have a gas stove and have done enough canning that I know exactly where to set the knob to maintain the right pressure. Modern canners are much safer than they used to be. The one thing I love about pressure canning is that it tenderizes the meat. I also appreciate having that canned chicken on hand for a quick meal. You can do so much with it! You can also make broth or stock from the carcass. @Ridgerunner has an awesome recipe/method for making that.

 

[Morrigan]

I used to be scared of pressure canners as well. Luckily my husband forged ahead with buying one and learning to use it. Now I realize I was being silly. They are incredibly useful -- not just for canning meat and broth, but for so many other vegetables or sauces that were not safe with just water-bath canning.

Never heard of broiler hatching eggs.

If their website is still accurate, Dunlap Hatchery in Idaho sell Red Ranger and Cornish Cross hatching eggs.

 

[Geena]

Never heard of broiler hatching eggs.

@aart, I've gotten them several times from here-
https://www.moyerschicks.com/product-category/fertile-eggs-2/

 

[aart]

Still regretting not buying a large pressure cooker, both for larger batches of broth and for canning them too.

 

[WVduckchick]

Wow, such great replies and conversation! Good info everyone!