Canning chicken

[Chiefster23]

I snagged a good deal on 20 pounds of boneless, skinless chicken breast yesterday. (Notice how huge breasts are today?) I decided to can 10 pounds and freeze 10 pounds. I have always added water when canning my chicken, but somewhere I read that you can pack the raw chicken chunks without adding any water. So I experimented with one jar. It works! The raw chicken made enough water to cover the meat packed inside the jar. This will be the first jar I consume to taste-test. But I figure I will no longer be adding water when canning next time.

[Mad Trapper]

I've never done chicken but checked uga/NCHFP website and same process/process times for rabbit. They had both hot and raw pack and mentioned sometimes rack packs do not produce enough liquid. I guess you packed things well let us know how the bird turns out. I'd be tempted to add some spices to the jars for flavoring.

https://nchfp.uga.edu/how/can_05/chicken_rabbit.html

[Chiefster23]

I’ve usually added one chicken bouillon cube to each pint jar, with good results. Yesterday, I was too lazy and didn’t add any spices at all. Always experimenting!

[shootbrownelk]

I never canned chicken, but I've canned a lot of deer and antelope and even tried canning sage hens once....ONCE!
They tasted strong like sage, I canned the "Bombers" the old huge birds too tough to eat otherwise. All I added was salt and a touch of chicken broth. They were almost edible. I'll have to try canning some chicken.

[Dwight55]

I can both venison and beef . . . never add water . . . and often there are chunks of meat out of the broth.

Open the jar . . . the ones up on top are every bit as good as the ones on the very bottom. I eat and enjoy em all.

Would not add anything other than some spices . . . as the canning process itself makes the meat taste really good.

May God bless,
Dwight

[BucketBack]

I'm glad we bought a couple large boxes of jars at yard sales this year, as bambi, her older brother, and Mama are hanging out in the backyard daily. I've seen Large Breasts on sale, probably since the expense to feed them aren't worth the hassle,


Is a water bath canning process good for meat, or do I need to replace my pressure canner that I traded for Ruger mags ?

pressure canner says google

[hawgrider]

I'm glad we bought a couple large boxes of jars at yard sales this year, as bambi, her older brother, and Mama are hanging out in the backyard daily. I've seen Large Breasts on sale, probably since the expense to feed them aren't worth the hassle,


Is a water bath canning process good for meat, or do I need to replace my pressure canner that I traded for Ruger mags ?

pressure canner says google

Meat = pressure canner.

[Mad Trapper]

I'm glad we bought a couple large boxes of jars at yard sales this year, as bambi, her older brother, and Mama are hanging out in the backyard daily. I've seen Large Breasts on sale, probably since the expense to feed them aren't worth the hassle,


Is a water bath canning process good for meat, or do I need to replace my pressure canner that I traded for Ruger mags ?

pressure canner says google

Should have kept pressure caner.

You are very limited to canning without one.

I've cookers/caners from pints-22 quart, all old USA Mirromatic weight gauged.

They still sell some canned food in Mason jars. I buy that if it is <$1 /jar more expense with the food.

[BucketBack]

just spent $250 on new pot and pressure mirro canner, ball jars etc.

[Chiefster23]

All meat and non-acid items need to be pressure canned. I’m to the point where I mostly no longer use water bath canning. It takes much less time and propane to heat up a pressure canner than heating a big pot of water up to boiling temperature.
I use an ALL AMERICAN pressure canner. Big and expensive, but my grandkids will still be using this thing long after I’m dead and gone.