Pressure Canning!

[Rysktal]

Hi everyone!!

I'm really excited and kind of relieved that my husband agreed that buying a pressure canner instead of a second freezer is the way to go this year. If all goes well we will have 40ish birds (chicken and duck) to process come harvest season.

I am dreaming of jars of ready to eat meals, yummy chicken to just pour over rice.

I've been reading a lot and it seems some people have success canning raw meat, some prefer to precook their meat. I wonder if we can just put all the ingredients (spices, veggies and meat) and pressure can like that?

If you have any tried and true recipes to share for the pressure canner or any good resources to share, that would be awesome!

Thanks!

 

[wyoDreamer]

I prefer to can meat raw.
For Chicken, I skin/bone the meat and cut into 1 inch pieces. put a pound of meat in the jar, fill about 1/2 way with chicken stock or broth into the jar and can it.
I have canned my chicken stew recipe - just skipped thickening it - and it was to die for. So handy to have on hand for a quick supper. Thicken after opening and pour ober biscuits for chicken stew. Add rice or noodles to the opened jar for soup. Best cold remedy ever.
My canning book gives the same processing time for the carrots as for the diced chicken, so nothing gets over/under cooked. Since I cut the meat is cut into small pieces, it cooks just as fast as the veggies.
Just make sure you don't add the starches before canning - no rice or noodles in soup. You can add them when you use the finished product.