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FRIDAY FARM REPORT 1/10/2020

Canning Chicken

 I was running low on my canned chicken, so I thought it would be a good week to share the process on my blog.

I was leery when I first started canning meat. I was worried about the taste and texture of the meat. Boy was I wrong. 

  1. It’s so convenient. Grab a jar, pop it open, and you have cooked, tender meat ready to add to your recipes.
  2. It saves on freezer space.
  3. I know exactly what is in the jar.
  4. If the electric goes out, I have ready made meat.
  5. Did I mention it is delicious

I have done chicken, beef, pork, turkey, hamburger and sausage. Hamburger is the only one that I don't care for. The meat can either be packed raw or cooked

 Our chickens retire from egg laying and live out the rest of there days here on the farm. So I bought 4 whole chickens to can.

 I put the chickens, water, onions, celery, carrots, garlic, salt and pepper in a pot. I could only fit 2 chickens in the stock pot and 2 in a roaster. I cook that for about an hour 

 I then pick off all the meat from the bones. I put all the bones and skin back into the roaster, It simmers in the roaster for 24-48 hours. While the bone broth simmered I canned the chicken. 

I fill the jar with the chicken, add 1/2 teaspoon kosher salt, pour boiling water or broth (I used broth for this) Wipe the rims, place the lid and rings on  then can. I will show you the canning process further down. It is the same for the meat and the bone broth. Just the times are different. I ended up with 9 pints of chicken. Would have had 10 but I used what was left for chicken salad.

After the bone broth has simmered for 32 hours. I strain it and put it in the fridge overnight. I then skim off the fat. Sometimes the bone broth will have the consistency of jello This perfectly normal. Then I boil the broth and fill the jars. Wipe the rims, put on the lid and ring and can.

All meat, soup, stews, veggies and non acidic food MUST be canned in a pressure canner. I use an All American Canner. It can't be used on a glass top stove, so we use a propane camp stove in my shack to can.Once you learn how to use a pressure canner, it is so easy. I have never blow n up anything. The fear I had in the beginning is gone and I am really comfortable using it now.

Put 3 quarts of water in the canner. Place your jars in. This canner will hold 7 quarts or 14 pints. Tighten the wingnuts. Turn the fire on

 Let the canner vent for 10 minutes. I couldn't get a very good picture of the steam venting. After venting for 10 minutes, place the weight on the vent valve.

Let the pressure build until it is 10 pound pressure. Then set your timer. For the chicken it is 75 minutes for pints and 90 minutes for quarts. For the bone broth it is 20 minutes for pints and 25 minutes for quarts. When the time is up, turn off the heat and allow the pressure to go back to zero. 

Remove jars, let cool, check seals, remove rings and labels the jars. That is all there is too it. I ended up with 8 quarts of rich yummy chicken bone broth.

You can also raw pack chicken. I have bought boneless chicken breast. Either cube or cut the raw chicken so it will fit in the jar. Add 1/2 teaspoon kosher salt, fill with boiling water to 1" head space, wipe rims, add ring. Follow the same pressure canning process.

How was your week?

 


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