What are you canning now?

[3goodeggs]

This looks like an interesting and useful thread. Mind if I step into the kitchen? I promise I won't get in the way. I'll probably lurk and maybe ask a question or two. I haven't done much canning but I would like to do more in the future. Need to get my garden going this year!

hey, the more the merrier! This kitchen never gets crowded!
Take a few months and read the old posts on this thread. There are a lot of GREAT tips and recipes on it. I love this thread. I did not can last year for lack of room in the pantry, but this year better be a good garden because the jars are empty now! AUGGG!

 

[Happy Chooks]

This looks like an interesting and useful thread. Mind if I step into the kitchen? I promise I won't get in the way. I'll probably lurk and maybe ask a question or two. I haven't done much canning but I would like to do more in the future. Need to get my garden going this year!

Welcome!

 

[animalsRawesome]

This looks like an interesting and useful thread. Mind if I step into the kitchen? I promise I won't get in the way. I'll probably lurk and maybe ask a question or two. I haven't done much canning but I would like to do more in the future. Need to get my garden going this year!

Welcome. I do lots of lurking here to!!!

P.S. Love the pic in your avatar btw

 

[Lacy Blues]

Oh, thank you. She was a sweetie pie!

 

[donrae]

Have not done much canning lately but split chicken breasts were on sale for 99cents a pound. We bought six bonus packs, probably 20-25lbs of chicken. Pressure cooked them a few at a time, de-boned them, ate chicken salad for dinner and have some in the fridge for chicken enchiladas this week. Canned most of the rest, plus two quarts of beautiful rich broth!

Between the pressure cooker and the pressure canner, I've had that jiggle sound going all day! I think I'll be dreaming of it...........that and the lovely, lovely ping!

 

[galanie]

I love home canned chicken. Fantastic taste and so easy to do a quick chicken salad or chicken and rice!

 

[Pozees]

Have not done much canning lately but split chicken breasts were on sale for 99cents a pound. We bought six bonus packs, probably 20-25lbs of chicken. Pressure cooked them a few at a time, de-boned them, ate chicken salad for dinner and have some in the fridge for chicken enchiladas this week. Canned most of the rest, plus two quarts of beautiful rich broth!

Between the pressure cooker and the pressure canner, I've had that jiggle sound going all day! I think I'll be dreaming of it...........that and the lovely, lovely ping!

I am really glad you posted this - I only tried chicken in the pressure cooker once and it seemed like the bones didn't hold up, they almost disintegrated, but the meat was just delicious. I have a three-pack of 99 cent/lb chicken breasts in the freezer myself, and would like to try them in the pressure cooker to see if I can get them to come out better. Can you post how you cooked yours?

 

[donrae]

I am really glad you posted this - I only tried chicken in the pressure cooker once and it seemed like the bones didn't hold up, they almost disintegrated, but the meat was just delicious. I have a three-pack of 99 cent/lb chicken breasts in the freezer myself, and would like to try them in the pressure cooker to see if I can get them to come out better. Can you post how you cooked yours?

Sure! I put about three split breasts in my cooker, that came to 2-3lbs cause they're pretty huge. Seasoned how I wanted, some water in the bottom--sorry, don't really know how much, but a couple inches. Bring to pressure, 15lbs pressure for 10 minutes, then to the sink and ran cool water to rapidly depressurize. I'd then open the cooker, remove the cooked chicken, and add three more breasts to the existing warm stock in the pot. Season, repeat above. I used the same liquid for all my batches of chicken and then tossed a gallon bag of veggie scraps in the pot and cooked it at pressure for thirty minutes. There was a lot of fat to remove, but that is the richest stock ever! I canned it in pint jars and plan to dilute it for use.

I think the thing for the bones getting mushy is just to not cook it too long. I have a link to a time chart I like but can't get it to paste on here, but it's called the Ultimate Pressure Cooking Time Chart, from a site called Fast Cooking or something like that.

Good luck and let us know how it turns out! I just love having cooked shredded chicken on hand, it's just the easiest thing ever!

 

[rancher hicks]

I was just reading about Zucchini. Can Zucchini be done up with tomatoes? Is there anything special you put in with your tomatoes? How do you remove the seeds from your tomatoes? Do you let your tomatoes simmer to reduce the water in them?

DW say the seeds make sauce bitter and she says my canned tomatoes are to watery.

 

[erinszoo]

I was just reading about Zucchini. Can Zucchini be done up with tomatoes? Is there anything special you put in with your tomatoes? How do you remove the seeds from your tomatoes? Do you let your tomatoes simmer to reduce the water in them?

DW say the seeds make sauce bitter and she says my canned tomatoes are to watery.

Yes you can do zucchini with tomatoes but they have to be pressure canned instead of water bathed. We use citric acid when we can tomatoes but you have to be careful or it will make them taste sour like lemons. When we can our tomatoes, we first cut a slit in one end and drop in boiling water to check the skin, then we dump into ice water and pull the skins off. After that we cut them in half and squeeze gently to remove the seeds using a finger to help scrape them out if necessary. It will remove all of the watery pulp from them too. At that point you don't have to do anything to them to just have canned tomatoes, however, if you want tomato sauce, which is thicker, you will need to simmer them to reduce them down to the right consistency.