Canning chicken questions

[Farmer Kitty]

I've got some processing to do and I was thinking about canning some of it. My book says to cook the chicken 2/3 of the way and then debone it and process it for 1 hour and 15 minutes and whatever #'s (forgot, I'll have to look it up). I want to put them in the slow cookers over night so they will be ready to start on in the morning. Some of the birds are 1+yr old hens that need culling and some would be in the 14-16 week range.


My questions are, has anyone fully cooked the chicken before they debone and pack it?

If so, was it mushy, funny, or okay?

Any suggestions on how tight or loose to pack it would be appreciated too. As well as any other tips on things you have learned.

Thank you in advance.

 

[EliteTempleton]

This is my first year canning, just got all the equipment. *disclaimer, have no real experience yet...*

I am watching this thread to learn more!

I would think though that canning it fully cooked would work well, I am a bit perplexed why you would only cook it 2/3? I can see searing/browning and canning it nearly raw, or cooking it and canning it, but not sure why you would stop in the middle.

I have been told many times to can Meat safely you need a pressure cooker.

If nobody else post's by the time I get home I will see if I can find anything useful for you in the 1972 Farm Cookbook my Mother just gave me.

 

[MissPrissy]

The only chickens I have canned have been the tiny cornish game hen style small broilers - processed at 4 - 6 weeks - one would fill a quart jar. Cook partially, put in jars, cover in boiling broth and process.

I have never canned older birds. I usually cook those down in my big roaster, debone and freeze the meat in 1/2 quart measures. Then I can the broth separate.

 

[southernhen]

I was looking on the sufficentself.com sister site today and they had a canning recipe that I happen to write down this morning! I wanted to try by chickencrew....

she cuts up the chicken, put in a big pot, cover the chicken with water and cook it until the water gets hot. then puts the chicken in jars and processes at 10 lbs for 90 minutes. she says she doesn't add broth or salt to the jars. after the chicken is out of the pot, she puts the broth in additional jars and processes them also for soups and dressings.

she showed pictures of the ones she canned a couple of pages after the recipe and they were very pretty. The thread was only about 5 or 6 pages long so you shouldn't have a hard time finding it.

There was also some great looking plum jelly I wanted to try too! I hope this helps.