What are you canning now?

[cackle]

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How do you can your chicken? Can I add spices before processing?

I used two of the cans of venison I did as a trial run and found it convenient and good and would like to have my own homemake convenience foods.

Susan

 

[Cason]

I just simmer until tender (with spices + onion, celery, parsley) .. then debone, and pack in pints, pour broth over, pressure can 10# - 75 minutes. Good for anything calling for cooked chicken- chicken salad, enchiladas, chicken & noodles... etc. And quick.

 

[Farmer Kitty]

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You can, can it raw but, it is easier to debone if you cook it. The meat doesn't get over cooked if you cook it first. I broke the chicken down into useable chunks.

 

[Farmer Kitty]

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Raw meat makes it's own juice as it cans. That is why you don't need to add liquid. Canning your own allows you to have more control over what goes in it too. I don't use any salt in anything I can and extremely little when cooking!

Something isn't going right in the processing if you have jars breaking their seal. Either that or the way you are handling them afterwards is doing it. If you set something hot on top of them or bang the edges of the lids with something the seals will break.

I have frozen berries down to do later, if I can't keep up. Did you know if you get them out still frozen and use the blender to chop them up you can use the regular recipe instead of the one for frozen and then thawed fruit. It also gives the flexiblity of spur of the moment-I have time so I could do some jam!

 

[poisonivie]

I have had A problem with the lids bending during the cool of time and even during some of them while cooking. We have found the ones that did it was the ones off the jars from walmart. we stopped useing them threw them to side for craft project and went to Ball lids and it was no longer an issue.

 

[Msbear]

I bought a couple cases of quart jars at Dollar General. They say "mason jars" and "golden harvest." I've had one of them blow the bottom off as I lowered it into the canner. Anyone heard of this? Is this a lower grade mason jar? thanks

 

[Cason]

It could have been a damaged jar, but usually the contents of the jar are too cool.. lowered into boiling water- and BLAMMO. I find this to happen more on an electric stove and sitting jars in the canner directly over a too-hot element.

 

[cackle]

How many precooked chickens would it take to fill 10 pint jars? I was thinking about doing a trial run of those this weekend. I really like the idea of having the meat cooked and ready to go into a recipe.

 

[cackle]

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Did you have extra broth after filling the jars? If so is the canning time the same for the broth as for the meat? How much room do you leave at the top? The jars I found yesterday are the wide mouth pints.

 

[Cason]

Last time around, I only used the backs, necks, and thighs for canning..
Yes, there is extra broth. I'd think it would be the same processing time- (process right along with your chicken) I usually freeze my broth.