Canning Chicken in Half Gallon Jars

[Sparklee]

Has anyone canned raw chickens, bones included, in half gallon jars?

There's no data on it from the USDA and/or Extension Service. But that doesn't mean it is happening out here in the real world.

Any experiences with half gallon jars? Of course, though, I'm a big scaredy cat when it comes to canning for fear of botulism, etc., so you're going to have to be awful convincing.

Thanks.

 

[AhBee01]

It is not recommended to can anything in jars bigger than quarts, 1/2 gallon and gallon jars should only be used to store dry goods, or hold stuff in the fridge, like fridge pickles.
That is what I was always told.

 

[BurntToast]

Acidic fruit juices are the only thing considered safe to can in 1/2 gallon jars.


~Burnt

 

[chunkydunk]

We used to when I was growing up. I remember boiling the chicken in the jars for a very long time. 5-6 hrs! And we ate them that were several years old.My momwas very aggressive about heating them for a while after taking out of a jar. Hope this helps.

 

[babettenj]

i would not do this. i'd be worried about the temperature in the center of the container. just not worth the risk imo

 

[AhBee01]

Meat needs to be pressure canned. I wouldn't risk it, let alone, end up with wasted food.

 

[Sparklee]

Thanks for replies, folks.

Yeah, I'm going to just use my quart jars for the chickens. And, yes, it will be pressure canning that I do.

I have apples for juice, but they're not acidic. So I guess I'll have to figure out some other way to use these jars.

How come the shops sell stuff, like olives, in such big jars. You'd think I could pressure can something in them. Guess I'll call the extension service and see if they can tell me if there's anything I can home can in them. Sure I can store stuff in them, but it seems like such a waste of good canning jars. Besides, why does Kerr/Ball make 1/2 gallon canning jars? Not only for acidic juices, surely.