Canning Chicken Meat

[donrae]

Mean Roosters Taste Better

 

[Mamagigi]

It's sure making it easier to not get attached and keep him. lol

 

[Arielle]

NIce job on the canning effort!!!

I have my first batch of turkey in the canning right now. Need to get a few more processed today. Seems like 2 large tukeys fill more than 7 canning jars ( 1 qt size) . Toss the rest into a stew pot to cook and clean later.

Which I had a bigger stove, too. Man, 4 units is puny to manage this process.

On the fat content-- is there a problem with the fat geting under the rim of the lid and preventing a proper seal???

 

[foreverlearning]

NIce job on the canning effort!!!

I have my first batch of turkey in the canning right now. Need to get a few more processed today. Seems like 2 large tukeys fill more than 7 canning jars ( 1 qt size) . Toss the rest into a stew pot to cook and clean later.

Which I had a bigger stove, too. Man, 4 units is puny to manage this process.

On the fat content-- is there a problem with the fat geting under the rim of the lid and preventing a proper seal???

Not on mine so far, I leave a 2" head space and check the seals often. I check for proper popping and when it cools if the lid comes off easy. Never trust anything that comes off easy with your finger.

 

[groverlvchx]

I read somewhere that if you use vinegar to wipe off the rims it gets the fat off better than just water. I'm going to do that when I can chicken. Sound like a good idea?

 

[foreverlearning]

I read somewhere that if you use vinegar to wipe off the rims it gets the fat off better than just water. I'm going to do that when I can chicken. Sound like a good idea?

Yes it does work, however you still want to check your seals after. Somethings are out of our control like how well the lid was made. Always check seals before storing and randomly check your stock for any puffy lids. Botulism (??? on spelling) presents with a puffy lid after storage and a bad smell when opened. NEVER water bath can on chicken, the risks are too high.

 

[Arielle]

Quote: I read the instruction booklet and it was VERY clear that pressure canning is a must for most items. Spagetti sauce is one exception.

I read about the vineagar too. I use a moistened dish towel to clean the rim. ANd I plan to remove the rings-- somehow they rust too easily in storage. NOt necessary anyways to hold on the lid.

TOo much squash around here-- I"ve been feeding it to the chickens.

 

[foreverlearning]

I read the instruction booklet and it was VERY clear that pressure canning is a must for most items. Spagetti sauce is one exception.

I read about the vineagar too. I use a moistened dish towel to clean the rim. ANd I plan to remove the rings-- somehow they rust too easily in storage. NOt necessary anyways to hold on the lid.

TOo much squash around here-- I"ve been feeding it to the chickens.

Sometimes when canning the liquid in the cooker gets trapped in the rings. After all of your jars have cooled take the rings off and wipe both the rings and the lid down. This helps prevent the rusting. My kids would open every jar I had if I removed the rings.

 

[Mamagigi]

So I did another chicken this evening, the mean one. It went much better than last night. He's in the pressure cooker right now so I can debone him. This sucker was much bigger than any bird I've gotten at a store. Weighed him and after everything was removed, what went into the pot was 14.6 lbs. Long night ahead but looking forward to putting him on the shelf.

 

[foreverlearning]

Wow, what breed was he? That is a really nice size!