- Mar 27, 2013
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When I process a bunch of older hens and/or roosters, I grind the meat coarsely, pack it in pint jars with a half-tsp of salt....no liquid....and then pressure can it. It processes in its own juices, and is great for soup, chili, chicken salad. Then I make stock with the carcasses.Thank you! I have never canned meat but did recently pick up a pressure canner / cooker with the hope of doing just that... hearing from someone who has experience with exactly what we were wanting to try makes me feel better. I do a lot of recipes with chunk meat so that will be perfect!