Canning Chicken Meat

[Arielle]

Mine has 2 holes-- one for each!!

The two regulators I have are very different from each other. One is the three part that allows for various weights. One seems to be a single unit.

Sounds like the regulator need to be checked out and calibrated.

 

[Arielle]

If anyone has a suggestion on the right knives to have to do this job properly,, would like to hear from you. BOugh a knife and broke it the first day I used it.

Anyone can summer squash? WOndering if I could fill the jar with just the squash eliminating much of the water as so much is released during cooking??

 

[Mamagigi]

I have some roosters that need to be culled. I've put it off too long now as it's the first time to butcher for our family and I've finally psyched myself up to do it. I'm wondering if they are going to be edible. I've been reading that meat that has some texture is best for canned. Would this include roos that vary from 7 - 11 months old?

 

[foreverlearning]

I have some roosters that need to be culled. I've put it off too long now as it's the first time to butcher for our family and I've finally psyched myself up to do it. I'm wondering if they are going to be edible. I've been reading that meat that has some texture is best for canned. Would this include roos that vary from 7 - 11 months old?

Yes they are edible. Many people eat them as old as 5 years. Toughness depends on how you treat them. Rule of thumb:
Crock pot: Low for 24 hours.
Pressure cooker: 10 lb weight, 20-30 min for one bird. (look at your canner guide for exact time some vary)
Boil: Simmer only for 1 1/2 hours
Canning: Use pressure cooker to cook, than hot pack per your recipe.
Anything else: let meat rest for 3-4 days in fridge before cooking.

Letting the meat rest allows for the meat to become tender. I would advise letting it rest for freezing to cooking needs except for canning. If you choose not to let it rest before freezing, you must remember to let it rest after defrosting.

 

[Mamagigi]

Thank you foreverlearning! There are 14 needing to go and my hubby has everything prepped for tonight. We're going to do 4 and can them immediately.

After reading the comments, I want to pressure cook them for a bit so they fall off the bone, and then can them in jars. While 1 is in the pressure canner, can I put the others in a cooler or how would you handle it?

 

[foreverlearning]

If your pressure cooker is big enough I would just cook them all at once. If you clean them good you don't need to cool immediately, however putting them in a cooler does make it easier. I personally cut the wings and leg quarters off, let them rest than freeze them as my family eats a lot of them. Then I pressure cook the carcass because unless it it served in something like chicken salad, my family will not touch white meat. Its really what you will use and how. Also, when I can I use the broth from the cooking process deluded, it adds back flavor lost to only white meat. I don't strain the fat, some people do to make it look better, but I prefer the flavor with the fat.

 

[Mamagigi]

Excellent information. I did my first last night and it wasn't pretty. Made lots of mistakes, but no one else is going to know the difference. Learned a lot more by doing than I could ever have learned by reading/watching.

 

[foreverlearning]

Excellent information. I did my first last night and it wasn't pretty. Made lots of mistakes, but no one else is going to know the difference. Learned a lot more by doing than I could ever have learned by reading/watching.

Congratulations!!! Everyone makes mistakes, it's OK it's a learning process.

 

[Mamagigi]

Came close to saying never again and then one of the roos attacked me. He's MEAN! Definitely don't want him near the kiddos.

 

[foreverlearning]

Name him stew, then make him live up to his name.