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Canned Chicken
February 17, 2011
2:45 pm
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Pete
WV
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Now, mrtenne, all we need to do is get you registered over at Farm Bell Recipes so that we can post this recipe there so everyone can enjoy it!  If you haven't explored there yet, you are in for a treat!

Anulos qui animum ostendunt omnes gestemus!

July 6, 2013
8:00 am
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mamajoseph
Kenya
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There is so much good information here, but I’m still left wondering…how tightly do I pack my chicken in the jars? I want to do raw pack boneless, skinless breasts. I only have qt. and half-pint jars available. So if I do the half-pint jars, I’ll have to cut into chunks. Can I really cram it in pretty tight or just medium. If I use the quart jars, I can keep them whole I guess?

I (sorta) have a farm in Africa.

July 8, 2013
8:36 pm
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Ross
Bel Air Maryland
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raw pack meat of all kinds shrinks like crazy when processed. Heed the statements that say don’t add stock or liquid. A half pint makes a nice size for making spreads for sandwiches or crackers. Remember it is very well cooked and ready to fall into shreds at the gentlest touch. In soups add it last and stir very gently.

July 9, 2013
8:27 am
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Miss Judy
West Central MO
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Mamajoseph…I pack mine tight because it will shrink, but there is no cramming needed. If the chicken is boneless it just packs tight on it’s own, it’s not firm like beef or pork…and like Ross says…no water. I use the 1/2 pint jars and love that size.

July 11, 2013
11:50 pm
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Edgefield
Northeast Florida
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Mamajoseph, there are several good Youtube videos on canning chicken.  Just go to youtube.com and search on ‘canning chicken’.  I don’t remember the youtube usernames, but one of my favorites is that of a lady who hadn’t done it before.  She uses a chicken bouillon cube in each pint, rather than the teaspoon of salt.  This was cubed chicken breast meat.

There is another that does thighs and drumsticks.  We have a couple dozen quarts and pints of canned chicken meat.  They all look pretty, but I have to confess that we haven’t opened one up and used it yet.  happy-flower

July 13, 2013
11:33 am
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mamajoseph
Kenya
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Thanks for all the good advice. Today I canned chicken breasts, cubed pork, cubed beef, and pork tenderloin. Love the idea about using a chicken bouillon cube instead of salt. I’ll try that next time.

I (sorta) have a farm in Africa.

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