Canning chicken question . . . NEW QUESTION P. 3 :)

[KatyTheChickenLady]

I am going to try it.

I'm doing raw pack, pints.

First batch just chicken
2. addition of 1/4 t fresh cracked black pepper
3. addition 1/4 t herbs de provence
4 addition 1/4 t cumin
5. addition 1/4 t jalepeno vinegar

this is my first time canning meat and I'm having a heart attack over it!

 

[halo]

Im sorry, my head exploded right after you posted..Processed 75 birds today.

 

[KatyTheChickenLady]

that was yesterday . . . today I am learning the pressure canner . . . I may not survive today . . . I need a grandma - not mine, mine was president of the country club, she's wonderful and taught me much but her idea of kitchen was a bag of Lays and store dip . . . I NEED AN OLD LADY WITH AN APRON!!!!

 

[alabamachick]

Processed 75 birds...

You're my new personal hero...

Good luck with the canning though!!

 

[motoclown]

Let me know how it goes.
Might be trying this soon, oh and broth too?

 

[halo]

Okay, I want more details. What kind of birds did you process, how old were they? You froze them right away, you didnt let them sit?

Did you process them by yourself???

You may be my new hero.

 

[blueskylen]

i usually can the legs in quarts - 3 or 4 per jar, they just fall off the bone and are good for fajitas,etc. i use the necks and backs to make broth. it would not hurt to put spices,onions, etc in the jars when you process, just make sure that you leave the contents about 1/2 inch from the rim, wash the rim carefully, and then process using the usual methods and directions..
we have canned vegetable soup,chili,mixed veg, venison,pork, beef, spaghetti sauce,etc with no problems at all.

 

[jason_mazzy]

You can add spices or anything else you can "can" without hurting the food. It will obviously change the flavor so you may need to experiment.

 

[KatyTheChickenLady]

ok, I'm nobody's hero.
I took 75 CX that I raised to the processor.
I froze 52, for one years worth of Sunday night chicken dinners.
I refrigerated the rest, and am attempting my first batch of canned chicken - my goal is 52 pints (chicken salad once a week for a year).
I am making & canning quarts of broth from the carcasses - following frugals instructions.
the PRESSURE CANNER is causing my blood pressure to sky rocket I NEED A DRINK but it's only 1:30 here . . . I can't stand that steam noise, it sounds like my whole kitchen is going to explode!!!

 

[KenK]

Quote:
One of my canning manuals says that if you combine ingredients to process at the recommended time for whichever one takes the longest. In my case I was trying to determine the processing time for soup mix that had tomatoes, corn, lima beans and a few other things. I feel fairly certain that the processing time for the chicken is way more than for any of the vegetables or spices.