Canning question

Discussion in 'Meat Birds ETC' started by trudyg, Sep 28, 2015.

  1. trudyg

    trudyg Chillin' With My Peeps

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    I would like to can my chickens that I'm not saving to cook very soon. When canning them, can you just cut it up into pieces and can the pieces, or should you debone and then can the meat? It would be so much easier to just cut the bird into pieces and stuff them into the jars, although you wouldn't get as much meat in each container. Also, I would then have the bones, skin, flavoring the broth. How do you all do this?
     
  2. 1muttsfan

    1muttsfan Overrun With Chickens

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    Last edited: Sep 28, 2015
  3. trudyg

    trudyg Chillin' With My Peeps

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    Thanks. I love this site, everyone is so helpful and knowledgeable.
     
  4. 1muttsfan

    1muttsfan Overrun With Chickens

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    You are welcome [​IMG]
     
  5. vonrow

    vonrow Out Of The Brooder

    At our farm here, we work up a decent appetite while processing our birds. So much so, that we end our day by taking 3 or 4 birds straight from processing and right on into a roaster pan. Or two. hehe. We slow roast them until the meat falls off the bones. ( for us that's 285F for just a smidge over 2 hours) The leftovers (what leftovers there are after 5 mouths are stuff full) get chopped up and canned into soup stock.
     
  6. rancher hicks

    rancher hicks Chicken Obsessed

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    When making grape jelly, I added the lemon juice when cooking the grapes. Hence no crystals. Did I ruin it? and what can I do with it?
     

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