Does everybody use the three-strike system with their randy roos?? A friend last night was telling me about one of her best breeding roosters had come after her. She said she told him the second time that it was "Strike Two". Just thought it was funny that you used the same expression today.
No, I haven't canned the broth yet. But it should keep well if hot packed I would think. I may end up doing that because I can't use more than a gallon or two at a time and don't want to see it go to waste!
Does everybody use the three-strike system with their randy roos?? A friend last night was telling me about one of her best breeding roosters had come after her. She said she told him the second time that it was "Strike Two". Just thought it was funny that you used the same expression today.
is what you are looking for. In my opinion, that would have used up all three strikes plus all nine cat lives, too. I would go for the Coq au Vin, or maybe stew him for chicken pot pie.
colon + somad. Gotcha. I use the mobile version almost exclusively, so I have to memorize or write down the codes.
yes.... I have canned numerous things over the years, but not broth or meat products. Just vegetable products and sauces. I hadn't seen anything newer than 20 yrs old or so for canning recommendations. Thanks for the heads up on the pressure canning for meats. Feel free to post the times, even if I'm not canning the meats I'm sure there are plenty of folks reading these meat bird threads who might be interested in doing so. I may do it myself sometime in the future too.Lol, not officially. Maybe because I had just explained to my 9yo that a baseball bat would not be an appropriate rooster training stick... Cock in question seems to have gotten the point. At least he is meek today.
By hot packed, do you mean processing with a hot water bath? Ymmv, but current guidelines call for pressure canning all meat products. Process chicken broth pints for 20 minutes, quarts 25, both at 10# pressure, allow pressure to release naturally. Noisy, and a little more time consuming, but the flavor is not affected, and is far safer, imho. Meats are a different time. Be happy to post those times, too, if you'd like.
Thanks! Actually, after you mentioned canning the meat I started thinking how often I use chunked chicken... in soups, salads, stir fry, etc... would be a good way to salvage the small pieces we always seem to come up with during processing. Or just a great alternative to using freezer space, since I can chunk it, can it and stick it on a shelf for later use instead of freezing it whole and just having to chunk it for use later.
