Chicken Canning Food
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
This recipe came directly from the Blue Book on Canning by Ball, a well-known canning authority and manufacturer of canning jars. Requires a pressure canner.
Provided by BeachGirl
Categories Poultry
Time 2h
Yield 1 quart or more
Number Of Ingredients 2
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.
Nutrition Facts :
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