Has anyone pressure canned dual purpose chx?

[MysteryChicken]

That's what the article said, it did not say why. When I bake chicken I do not add any water but wind up with a half of a cup to a cup of liquid. I thought it might have something to do with extra liquid cooking out of the meat. But you have experiences with pressure canning and I don't.

Also it said to add 3-4? cups of water to the pressure canner, we go just under the ring, or at the neck of the jar if I remember correctly.
It's been awhile since we've done it.

 

[Tex452]

I’m taking in unwanted roosters & cockerels for meat this year instead of broilers.
I would like to pressure canning the meat. My question is, for those that have canned chicken, is there a difference in texture between a bird raised to 16 wks versus 24 wks or even a year?
In prepping is it best to debone?
Thanks in advance.

- Mel

Leaving the bone in will

Why add no liquids? We always added water, & some canning salt to ours, & it turns out fine.

i never add liquids to meat, it makes it’s own.

 

[MysteryChicken]

Leaving the bone in will

i never add liquids to meat, it makes it’s own.

It's something we always did. It was instructions from my grandpa's old pressure canning guide.

 

[Wyorp Rock]

Why add no liquids? We always added water, & some canning salt to ours, & it turns out fine.

Also it said to add 3-4? cups of water to the pressure canner, we go just under the ring, or at the neck of the jar if I remember correctly.
It's been awhile since we've done it.

My Ball Blue Book of canning states to add water or broth to either raw or hot pack, methods.
Like a lot of things, there's different ways of doing things I suppose.
If I pull out some of my other books, I may find a slightly different recipe.

As for how much water goes in your pressure canner, you really need to follow the instructions for the specific canner you use.

I have an old National brand pressure canner (1940s) that has the dial pressure gauge, this one calls for "inches" of water while my newer one that is a weighted pressure canner calls for specific cups of water in the canner. Every pressure canner is a little different in operation, so it's important to refer to the book that came with the canner.

 

[Tex452]

My Ball Blue Book of canning states to add water or broth to either raw or hot pack, methods.
Like a lot of things, there's different ways of doing things I suppose.
If I pull out some of my other books, I may find a slightly different recipe.

As for how much water goes in your pressure canner, you really need to follow the instructions for the specific canner you use.

I have an old National brand pressure canner (1940s) that has the dial pressure gauge, this one calls for "inches" of water while my newer one that is a weighted pressure canner calls for specific cups of water in the canner. Every pressure canner is a little different in operation, so it's important to refer to the book that came with the canner.

I add enough water to the pressure canner where it doesn’t cover the jars.
I don’t add any water to the meat, I use canning salt, onions, sometimes jalapeno, I add chicken seasoning to chicken, Worcestershire or beef bullion to beef and pork, I cut the salt in half when I add bullion or Worcestershire, and chicken seasoning, the meat makes a delicious broth and plenty of it.

 

[NorthwoodsChick]

@Ridgerunner may have some insight/suggestions.

Have you pressure canned any chicken at all before?

You may find a difference in texture depending on the age, maybe not. Pressure canning, to me anyway, makes meat tender and juicy. At

For chicken, you can debone if you wish, but you can certainly leave the bone-in.
I can poultry raw pack with bone-in. This lessens prep time.
Breasts can be cut up or packed "whole", I pack whole legs or thighs in the jars. When I open a jar, the meat falls right off the bone.

You can always experiment to see what "age" of bird you prefer to process - track your cans (write it on the tips) so you have some data to refer back to. I'd say that pressure canning will make an older bird more tender, but can't say 100%, just my thoughts due to the canning process.

I’ve canned venison and a very tough elk roast (raw pk) but never chicken. I like the sound of less prep with bone-in thighs and legs- thanks for the tips!!

 

[DemeterAD9]

Just did my own lot of three 14 week old cockerels. I parted them out and used the carcasses and necks for broth in the crock pot. Said broth was added to the jars but only about 1/4 cup. Tried to put the separate cuts all in the same jar but the wings were stuck in wherever they would fit. Added 1tsp salt plus pepper, garlic and onion powder. Apparently one bird per jar is all I got. Haven’t tasted it yet but it looks and smelled good as it was going.

I don’t know what kind of canner we have but I added about 2-3in of water before adding the jars. Same way we can venison and veggies.

 

[Wyorp Rock]

Just did my own lot of three 14 week old cockerels. I parted them out and used the carcasses and necks for broth in the crock pot. Said broth was added to the jars but only about 1/4 cup. Tried to put the separate cuts all in the same jar but the wings were stuck in wherever they would fit. Added 1tsp salt plus pepper, garlic and onion powder. Apparently one bird per jar is all I got. Haven’t tasted it yet but it looks and smelled good as it was going.
View attachment 4166624View attachment 4166625

I don’t know what kind of canner we have but I added about 2-3in of water before adding the jars. Same way we can venison and veggies.

Looks delicious!

 

[NorthwoodsChick]

Also it said to add 3-4? cups of water to the pressure canner, we go just under the ring, or at the neck of the jar if I remember correctly.
It's been awhile since we've done it.

That is dependent upon the size of the canner. I have a 22 qt canner and I add 2 qts water. It fits 7 quarts or 14 pints. Add 1 pint more if you’re worried about it going dry, but this can be prevented by always filling the canner to max jar space…I save 1-2 qts sterile water for incubation.