Canning question

[trudyg]

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?

 

[1muttsfan]

Here are a few places to look

http://www.food.com/recipe/chicken-canning-53200

http://www.simplycanning.com/canning-meat.html



Really read this one - on canning meats safely, and has instructions for cut-up (bone-in) chicken

http://www.gopresto.com/recipes/canning/meat.php

 

[trudyg]

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

 

[1muttsfan]

You are welcome

 

[vonrow]

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.

 

[rancher hicks]

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?