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1:34 pm
February 22, 2010
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I am wanting to can chicken. I’ve canned beef and deer but never poultry. My question is…does the meat get mushy? It’s hard to imagine processing chicken for 75 to 95 minutes. Especially if you hot pack.
Ok people, I need to know from those who know. What has worked for you.
1:52 pm
October 17, 2008
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No, it doesn’t get mushy! I especially like using it for chicken salad (mixed with mayo, etc).
I’ve done both hot pack and cold pack and I must say the hot pack is the easiest — cutting the chicken from the bone when it’s raw is a pain!
“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
2:21 pm
February 22, 2010
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CindyP, do you discard the skin after you precook? How long do you precook? Most of the things I’ve read says to cook 2/3 of the way done. Does the meat tast like store bought canned chicken? I’ve canned chicken broth but never chicken.
2:50 pm
October 17, 2008
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Yes, I discarded the skin…. I cooked until about 2/3s done, yes. When I parboiled it, I added seasonings just as if I was to use the chicken that day for anything. I think it tastes better than store bought. Last year I did only 1/2 pints, as I was just thinking of using like tuna fish, but this year, I’m doing pints as well. I didn’t realize we cooked as many chickens to just get the meat off!
You can pressure can with the bone in, but I haven’t figured out why you would do that, except you would just be skipping the deboning process maybe? I do know there is nutrition in the bone, so maybe that would come out more?
“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
3:08 pm
February 22, 2010
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Thanks so much! I got whole chicken breasts for .88 a lb. I think this would be wonderful for several dishes. I have limited freezer space so think the canned will be better for me. By the way, what is the shelf life for canned chicken. I don’t know why I even asked that, I am sure it will be consumed in no time.
3:25 pm
October 17, 2008
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That’s why I canned it last year…….. I found 10# bags of legs & thighs for $4, and freezer was limited. So I did a small batch first to make sure we’d like it….and we did! So I went back and got 4 more bags! LOL!
“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
8:31 pm
Members
February 8, 2009
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I raw pack boneless skinless chicken breasts when I can get them for $2 a pound or less. Spray the inside of the jars with a light shot of oil, pack raw chunks in, cap and process. EASY and delicious. Makes it own broth too. I cannot stand bone-in canned chicken, personally. So I can all of mine either as above or can it as pre-cooked and picked chicken. And you can’t beat the convenience of canned w/no bones.
dede
If common sense were truly common, wouldn't there be more evidence of it?
11:42 am
June 9, 2010
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I have been canning pork, beef and chicken for over a year, now. My favorite meat to can is beef brisket.
For chicken, I mainly use skinned, deboned chicken breast. We raw pack it in quart jars. It takes about 2 pounds per quart jar. We add whatever spices and vegetalbes we want, and then pack the chicken in. It makes its own broth, so don’t add liquid. Wipe the rims with vinegar to make sure they are clean! Process 90 min in a pressure canner (I use 10 pounds of pressure).
This is so good and it has never turned out mushy. We eat it as the main course for a meal. Quick and easy! We have put up over 200 quarts of meat this past year.
I can if boneless, skinless is $1.89 or less. If I can get regular chicken breast for under $0.89, then we debone and skin it and can it, plus we make chicken soup from the chicken bones and can that!
When I canned rabbit, I raw packed with the bones and it also turned out good.
12:20 pm
February 22, 2010
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moflynow, how do you use the brisket that you can? I’ve never tasted canned brisket.
2:39 pm
June 9, 2010
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On the brisket, we trim most of the fat from it. My favorite additions to it are salt, onions ( 1/3 cup chopped), a clove of garlic, a couple of dried cayenne peppers and some liquid smoke. I have some LEM liquid smoke and it is very concentrated so I just use about 1/8th of a teaspoon in a quart. I put those ingredients in the bottom of the quart, then fill the jar with the chuncks of raw brisket. I leave about 1 inch headspace. Seal and process 90 minutes at 10# pressure. We just had some this weekend on buns. I drained off the broth, put the meat in a glass pan, added some BBQ sauce and heated in the microwave. Fast, easy and delicious!
2:48 pm
February 10, 2009
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Wow, that sounds good, and good to have on hand! I’ve never canned meat, but you guys convinced me to get some done as soon as there’s some good sales. Gotta dust off that pressure canner!
Located in N.E. Ohio
5:55 pm
Members
February 8, 2009
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Deb, meat is the easiest canning there is – so little prep compared to veggies! I have canned chicken, pork, beef, venison, pork sausage (patties and ground), ground beef, ham. Corned beef hash (that was a bit more work LOL). SOOOO nice to have on hand and YOU control what’s in the jar of course.
dede
If common sense were truly common, wouldn't there be more evidence of it?
8:44 pm
April 13, 2010
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I bought 10# chicken breasts on sale today and want to can them. Just raw pack with NO liquid? Sorry, I know my lack of experience and fear is showing.
8:50 pm
October 17, 2008
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Spray the insides with pam or something like that and just put the meat in! No liquid, it makes it’s own!
“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
8:55 pm
Members
February 8, 2009
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Yep, it’s a simple as Cindy said. I spray the jars with Pam (I put the funnel on top first to protect the rim). You can add water or broth if you want – that seems to eliminate the need for spraying the inside of the jar according to some people, but I like to can mine without additional liquid and don’t want raw meat cooking against the ‘dry’ jar – realllly hard to clean the jar later (learned that with venison years ago). Pressure can as for all meat. You’re going to love it!
dede
If common sense were truly common, wouldn't there be more evidence of it?
2:07 pm
February 22, 2010
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I found lots of good buys on meat (brisket,chicken,and pork roast) this week so I’ll be heating up the canner sometime this weekend. I also have frozen corned beef that I got for 79 cents a lb. back in March.
Dede,did you have a recipe for the hash you made or did you just wing it? Also, has anyone canned pork for BBQ sandwiches?
2:20 pm
February 22, 2010
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I forgot to ask…Do you process 1/2 pints as long as pints when canning meat or chicken?
2:57 pm
October 17, 2008
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I couldn’t find an answer really quick when I was canning my 1/2 pints so I did…….. maybe someone else has an answer…….
“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
5:59 pm
April 13, 2010
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Well, I ran out of time to can the chicken I bought, so I stuck it in the freezer. Can I thaw it and can as described above? or do I need to do something to it since it has been frozen?
Thanks!
7:10 pm
October 17, 2008
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No, you wouldn’t do anything different, debbie, just thaw it. Actually at the stores they keep it frozen til it goes out!
“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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