canning chicken

[k15n1]

I found split breasts for 0.89 $/lb, so I bought 10 lb. Now, I need to can it.

I have read that you shouldn't add water if you raw pack. Do you really get enough liquid to cover the meat? In other canned products, anything that isn't covered with water tends to discolor. Does that happen with chicken?

Should I fillet it off the ribs, or just chop it into strips? I mainly have regular-mouth jars.

 

[cheepo]

canned chicken is wonderfull...
love it...
Yes...just stuff in in the jar...sometimes I put a garlic clove on top...
but it steeps, and creates it's own juices...
you only add broth to cooked...meats...
good luck...
i have only done it with boneless meats myself

 

[Beekissed]

Most folks who can chicken as is place it in pieces in the jar, bone and all.

Some cook it and put the meat in the jar and cover it with the stock/soup before canning.

I like to cook down the parts that don't have as much meat on them(backs, legs, feet, necks) and pour the stock from that over raw breasts and thighs in the jar before canning. That way you have your soup stock canned right in with your meat without having to double cook it into mush. Then you can pick the cooked portions from the bones of the stock meats, add to some of the last of the stock and can that as well.

The feet and bones usually go to the dog.

 

[k15n1]

Great. Thanks. I'll try it tonight.

 

[k15n1]

Last night I filleted the chicken breast off ribs, cut it into strips, and put it in jars, raw pack. 10 lb raw on-the-bone checken produced 7 pt jars of chicken. (I used the bones for stock, of course.)

One of my jars didn't ping right away. Usually I just use un-sealed jars. But a few days ago I noticed a jar that didn't ping within the first 10 minutes of removing the jars from the canner. I tried tightening the ring down a bit and it eventually pinged as it cooled. I did that with one of the jars of chicken. Is that jar OK, or should I consider it non-sterile?

 

[sufficientforme]

I would throw it in the fridge and use first. I let them sit for 12-24 hours before messing with them at all and then you will be confident with what sealed on it's own and what didn't. It's just not worth the risk in my humble opinion.

 

[k15n1]

I would throw it in the fridge and use first. I let them sit for 12-24 hours before messing with them at all and then you will be confident with what sealed on it's own and what didn't. It's just not worth the risk in my humble opinion.

Yeah. That's what I ended up doing, just to be sure.

 

[Beekissed]

Let us know how they turned out?

 

[k15n1]

Made chicken soup last night. I expected the canned chicken to be very hard and over-cooked, but it was OK. A little hard to get out of the jar, but that's my fault for buying so many regular-mouth jars.

I cooked up some onions and red bell peppers, dumped in pieces of potato, added enough chicken broth to cover and let it simmer. Then I made a roux with flour and grease from the Christmas Goose, which was quite brown and has a too-strong flavor for most cooking. It was quite thick, but when I added it to the soup, it was just right. Everyone liked it and the kids had 2 servings each.

 

[terri9630]

Sounds good. I'm gonna have to get a pressure cooker and learn how to can.