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Canning Chicken meat, Can I add salt?

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by journey11, Jan 30, 2014.

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  1. Jan 30, 2014 #1
    journey11

    journey11 Chillin' With My Peeps

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    I canned up 12 quarts of legs and thighs today and wish I had thought to ask this sooner... For the venison and beef I have pressure canned using my BBB, the directions say to add 1 tsp of canning salt per quart (optional), but for poultry the BBB doesn't mention it at all.

    Does anyone know from experience if adding the salt would make the meat tough? I'd really rather have it seasoned with salt next time.
     
  3. Jan 31, 2014 #2
    donrae

    donrae Hopelessly Addicted Premium Member

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    I've added salt, and had no problems. I'm with you, I'd rather have my meat processed with salt, I just like it better.
     
    1 person likes this.

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