Colorado

[Hannah'sHappyHens]

Hi,
I'm in Montrose, Colorado. I just joined BYC, but i'm loving it so far. Just want to say hi to everyone. I have to many chickens to count. I want to sell some eggs to make a little money on the side. my chickens start laying the end of september. Can't wait.

 

[MyKidLuvsGreenEgz]

 

[thechickenchick]

Hannah'sHappyHens :

Hi,
I'm in Montrose, Colorado. I just joined BYC, but i'm loving it so far. Just want to say hi to everyone. I have to many chickens to count. I want to sell some eggs to make a little money on the side. my chickens start laying the end of september. Can't wait.

Welcome to BYC!!​

 

[coloradochick]

Morning Hannah!! Welcome to our thread and

 

[MyKidLuvsGreenEgz]

We're taking 10-15 chickens to Simla on Saturday for processing but I don't have enough room in my freezer for all of them. Need to figure out how to can because even tho I have supplies, never have done it. Would anyone be willing to come here on Sunday to teach me how? (1 hr SE of Denver or NE of CS). I'll give you a live chick or 2 in return!

I have only a water-bath setup (got a Ball starter kit). I understand chicken needs pressure canning but is there any way I can water-bath can them?

Or is there a way to dehydrate it without making typical jerky? I find jerky too salty, which isn't good with my high blood pressure.

 

[Mtn Margie]

Don't do the water bath, you have to pressure can meats. You can cut them up and/or de-bone to save space in your freezer. Not sure about the jerky, I will check a couple of books that I have.
How about getting them smoked?

 

[MyKidLuvsGreenEgz]

Quote:
Thanks.

 

[Mtn Margie]

It seems that unless you use massive amounts of chemical intervention and vacuum packing , chicken just isn't a long term storage item, cooked or uncooked unless it is frozen or canned. Smoking them doesn't really add shelf life without cold storage. I guess that is why they would keep them in the yard till needed.

 

[urbanfarmer101]

Smoked meats still need to be frozen. Meats are a low acid food and need to be pressure canned in order to destroy all microorganisms. You can cold pack an entire chicken or partial cook and debone before you pack. Chicken has to be processed for over an hour in a presser canner.

If freezer space was a concern for me, I would cut it up into pieces before freezing or go ahead and cook and de-bone and then freeze. Just used the cooked meat first.

 

[megshenhut]

Does anyone on here know of anybody in CO that has Blue Andalusians or Buff Chancelers?