Canning Chicken Food

CANNING CHICKEN (HOW TO DO IT SAFELY)

Steps:

• Prepare your pressure canner.
• Prepare your chicken. If keeping the chicken with bones, separate the meat at the joints and make sure the pieces fit into the jars. Cut up boneless chicken into pieces. Remove the skin from your chicken if you want.
• Fill your jars loosely with meat pieces, leaving 1 1/4 inch headspace. Sprinkle 1/4 - 1/2 tsp. salt on top of pints jars, and 1/2 - 1 tsp. of salt on quart jars, if desired. Hot Pack method: Lightly cook your chicken (you can boil or bake it). Fill your jars with lightly cooked chicken, and hot chicken broth or water, leaving 1 1/4 inch headspace. Sprinkle 1/4 - 1/2 tsp. salt on top of pint jars, and 1/2 - 1 tsp. salt on quart jars, if desired.
• Remove air bubbles from the jars with a canning utensil or a knife.
• Wipe the rims, adjust the lids/rings, and process in a pressure canner as follows: For jars without bones (both hot and raw pack methods), process pints for 75 minutes and quarts for 90 minutes. For jars with bones (both hot and raw pack methods), process pints for 65 minutes and quarts for 75 minutes
• For Dial-gauge pressure canners, process jars at 11 pounds pressure (altitudes of 0 to 2,000 ft) or at 12 pounds pressure (altitudes of 2,001 to 4,000 ft). For Weighted gauge pressure canner, process jars at 10 pounds pressure (altitudes of 0 to 1,000 ft) or at 15 pounds pressure (altitudes above 1,000 ft).

CANNING CHICKEN OR RABBIT

Steps:

• Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.

CHICKEN - CANNING

Steps:

• CHICKEN-BONED (Use for all Poultry) Steam or boil chicken until about 2/3 done.
• Remove skin and bones.
• Pack meat into hot jars, leaving 1-inch head space.
• Add 1/2 teaspoon salt per pint or 1 tsp per quart.
• Skim fat from broth.
• Bring broth to boil.
• Pour over chicken, leaving 1-inch head space.
• Remove air bubbles.
• Adjust caps.
• Process pints 1 hour 15 minutes at 10 pounds pressure.
• Process quarts at 1 hour 30 minutes at 10 pounds pressure.

CHICKEN A LA KING-CANNING

Steps:

• Combine chicken, celery stalks, onion, carrot, peppercorns, allspice, bay leaf and salt in a large saucepan. Cover with water. Bring to a boil; reduce heat; simmer 2 to 3 hours or until chicken is tender.
• Remove and discard vegetables. Allow chicken to cool in broth. Remove chicken. Skim off excess fat; strain broth. Remove skin and bones from meat. Cut meat into 1" pieces.
• Melt butter or fat; add flour, stirring until smooth. Gradually stir ini the chicken broth and cook until it's thickened, stirring constantly. Add chicken and remaining ingredients. Simmer 5 minutes. Remove air bubbles. Adjust caps. Process pints 1 hour and 5 minutes, quarts 1 hour and 15 minutes, at 10 pounds pressure in a steam pressure canner.
• Yield: about 4 pints or 2 quarts.
• To serve:.
• Brown 1-2 cups mushrooms in butter; add mushrooms to Chicken a la King, if desired. Heat until hot throughout.