canning chicken questions

[KatyTheChickenLady]

I'm not ready to do it yet but thinking about what's coming up and have some prelim quesitons.
first how many jars does a chicken fill . . . say a 4 lb carcass weight . . . I'm guessing 2 quarts? is that even close? I don't want a lot of juice in the jar just meat for chicken salad sandwiches & burrittos mostly. Would love a whole bunch of input, advice & canning recipes.
THANKS!

 

[lil'turkeymama]

I have not canned any yet but I would like to learn how.I have a older book that has alot of details and a few pictures of how to do it.I have a pressure cooker,jars and chickens....oh,I wonder if I can do turkey?I looked in the book for amounts and it says 4-5 lbs de-boned chicken per quart.From what I read this is a raw and hot packing method and then pressure cooked for what ever method you use.
I hope someone who has canned some meat will help out with some tips.

 

[KatyTheChickenLady]

excellent! that's more info than I had to start with, thanks

 

[KatyTheChickenLady]

no one else . . . recipes . . . advice . . . experiences . . .

 

[Kim_NC]

Here are a couple links to get your started with recommended processing times, etc on the NCHFP website. (The same instructions are in the Ball Blue Book.)

For chicken (meat):
http://www.uga.edu/nchfp/how/can_05/chicken_rabbit.html

For stock:
http://www.uga.edu/nchfp/how/can_05/stock_broth.html

I personally prefer to debone the meat and can it in large chunks. No stock added. If you pack the meat tightly in the jars, it'll make a very small amount of stock as it cooks during the canning process, but not a lot.

I always brown the bones and some veggies (carrot, celery, onion) in a roaster, then cover with water to make stock. I remove the veggies, clean any meat remaining on the bones, then can the stock. I like to can some jars of stock with meat, and some without.

ETA: I'll see if I can get a picture of some finished jars for you.

 

[Kim_NC]

lil'turkeymama :

...oh,I wonder if I can do turkey?I looked in the book for amounts and it says 4-5 lbs de-boned chicken per quart.From what I read this is a raw and hot packing method and then pressure cooked for what ever method you use.
I hope someone who has canned some meat will help out with some tips.

Turkey is processed the same as chicken.

Also, to be sure we're on the same page, you need a pressure canner. A pressure canner and a pressure cooker are different things....although a canner can be used as a cooker. But not the other way around....a pressure cooker is not suitable for canning.​

 

[KatyTheChickenLady]

I did not now that! thanks, glad I am asking ahead of the game.