Home Canned Chicken

Laureen wrote -

"Ya wanna try it? It was easy!!! I bought 3 twin packs of those big
fryers from Costco. 6 big chickens does 12 quarts. Cut each chicken up
into 1 pieces. I throw the long back portion in a pot for soup later.
I split the breast in half and cut each half into half(4), 2
drumsticks, 2 thighs, and 2 wings ( I place pieces in large steel
bowl). I then clean sink and bleach counter tops etc. Wash 12 wide
mouth quart jars( I use the dishwasher and do this before I start
cutting chicken). Set 12 rings and 12 lids in water on stove on
medium. Place 3/4 teaspoon of salt in bottom of each jar. I place the
equivalent of 1/2 chicken in each jar.(I set 6 jars at a time in a
large rectangular cake pan to contain any raw juice). I put 2 breast
pieces in bottom (so it stays in juice..."

And here I have to ask, do you put liquid in the jar, or does the salt and
chicken alone make its own juice?

Why I'm asking, we've only canned salmon and lobster, and we had to top up
the jars with liquid.

And I gave away a new 38 qt pressure cooker last year.......Dang.

--
Pepere
A bona fide, carb-forlorn, frying purple Keto pee-er

Laureen said:

Ya wanna try it? It was easy!!! I bought 3 twin packs of those big
fryers from Costco. 6 big chickens does 12 quarts. Cut each chicken up
into 1 pieces. I throw the long back portion in a pot for soup later.
I split the breast in half and cut each half into half(4), 2
drumsticks, 2 thighs, and 2 wings ( I place pieces in large steel
bowl). I then clean sink and bleach counter tops etc. Wash 12 wide
mouth quart jars( I use the dishwasher and do this before I start
cutting chicken). Set 12 rings and 12 lids in water on stove on
medium. Place 3/4 teaspoon of salt in bottom of each jar. I place the
equivalent of 1/2 chicken in each jar.(I set 6 jars at a time in a
large rectangular cake pan to contain any raw juice). I put 2 breast
pieces in bottom (so it stays in juice since it is drier meat)I then
fold the wing so it is "locked" and lay it on top, then one drumstick
and one thigh. Wipe the top of jar with clean damp cloth. I place lid
and ring and finger tip tighten. I run 6 quarts of chicken in a 22 qt
pressure cooker, 6 isn't capacity so add 2 qts and 1 pint of water
into bottom of cooker. Place rack in bottom, load jars, put lid on
cooker, turn burner on high and let it come to boil until you see the
steam coming out fast on top where weight goes, set weight on at
10lbs, When it comes to pressure start the timer for 75 minutes.
Adjust heat occasionally ( a lot at first I go from high to medium
pretty fast but by the time it is done I am at med low)Keep adjusting
a teeny bit at a time until the weight goes off 3 or 4 times a
minute. If it is going off more often just keep turning it down a
teeny bit at a time until it doesnt go so often. When 75 minutes is
up, remove from heat and set cooker in sink, Let cool, remove weight
and then the top and remove the jars, set them on a towel to cool.
Nothing is cooler than listening to the ping ping ping of your jars
cooling. Make sure they all seal. If it is not sealed the top will
usually buckle in and out when you press your finger on it. I let them
sit for 12 hours, I then remove rings and wash each jar in tepid soapy
water ( the chicken juice with spoil under ring), rinse, dry and put
away.
Laureen

Goodness Laureen, you are industrious. I used to make a lot of pickles
and jams, because they only required the hot water canner. I once
borrowed a pressure canner and did corn, but didn't like the product.
It tasted burned. I love your idea of canning tuna though. We go
through quite a lot of canned tunafish and your way sounds really good.
And now, canned chicken. I suppose that makes your recipes for
chicken dishes easier later on, right?

Rebecca

Laureen wrote:
|| Ya wanna try it? It was easy!!! I bought 3 twin packs of
|| those big fryers from Costco. 6 big chickens does 12 quarts.
|| Cut each chicken up into 1 pieces. I throw the long back

My grandmother used to can both beef and pork also.
Do you have any information on them?

BJ

"Pepere" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Laureen wrote -

"Ya wanna try it? It was easy!!! I bought 3 twin packs of those big
fryers from Costco. 6 big chickens does 12 quarts. Cut each chicken up
into 1 pieces. I throw the long back portion in a pot for soup later.
I split the breast in half and cut each half into half(4), 2
drumsticks, 2 thighs, and 2 wings ( I place pieces in large steel
bowl). I then clean sink and bleach counter tops etc. Wash 12 wide
mouth quart jars( I use the dishwasher and do this before I start
cutting chicken). Set 12 rings and 12 lids in water on stove on
medium. Place 3/4 teaspoon of salt in bottom of each jar. I place the
equivalent of 1/2 chicken in each jar.(I set 6 jars at a time in a
large rectangular cake pan to contain any raw juice). I put 2 breast
pieces in bottom (so it stays in juice..."

And here I have to ask, do you put liquid in the jar, or does the salt and
chicken alone make its own juice?

Why I'm asking, we've only canned salmon and lobster, and we had to top up
the jars with liquid.

And I gave away a new 38 qt pressure cooker last year.......Dang.

yep, you dont add liquid if you raw pack. It makes its own broth with
the meat juice and salt. If you chose to you can cook meat meduium
well and add liquid but this is better. I do the tuna raw pack also.
Tastes better
Laureen

Rebecca <[email hidden]> wrote in message news:<4QPid.368603$D%.335017@attbi_s51>...

Quoted message said:

Laureen said:

Ya wanna try it? It was easy!!! I bought 3 twin packs of those big
fryers from Costco. 6 big chickens does 12 quarts. Cut each chicken up
into 1 pieces. I throw the long back portion in a pot for soup later.
I split the breast in half and cut each half into half(4), 2
drumsticks, 2 thighs, and 2 wings ( I place pieces in large steel
bowl). I then clean sink and bleach counter tops etc. Wash 12 wide
mouth quart jars( I use the dishwasher and do this before I start
cutting chicken). Set 12 rings and 12 lids in water on stove on
medium. Place 3/4 teaspoon of salt in bottom of each jar. I place the
equivalent of 1/2 chicken in each jar.(I set 6 jars at a time in a
large rectangular cake pan to contain any raw juice). I put 2 breast
pieces in bottom (so it stays in juice since it is drier meat)I then
fold the wing so it is "locked" and lay it on top, then one drumstick
and one thigh. Wipe the top of jar with clean damp cloth. I place lid
and ring and finger tip tighten. I run 6 quarts of chicken in a 22 qt
pressure cooker, 6 isn't capacity so add 2 qts and 1 pint of water
into bottom of cooker. Place rack in bottom, load jars, put lid on
cooker, turn burner on high and let it come to boil until you see the
steam coming out fast on top where weight goes, set weight on at
10lbs, When it comes to pressure start the timer for 75 minutes.
Adjust heat occasionally ( a lot at first I go from high to medium
pretty fast but by the time it is done I am at med low)Keep adjusting
a teeny bit at a time until the weight goes off 3 or 4 times a
minute. If it is going off more often just keep turning it down a
teeny bit at a time until it doesnt go so often. When 75 minutes is
up, remove from heat and set cooker in sink, Let cool, remove weight
and then the top and remove the jars, set them on a towel to cool.
Nothing is cooler than listening to the ping ping ping of your jars
cooling. Make sure they all seal. If it is not sealed the top will
usually buckle in and out when you press your finger on it. I let them
sit for 12 hours, I then remove rings and wash each jar in tepid soapy
water ( the chicken juice with spoil under ring), rinse, dry and put
away.
Laureen

Goodness Laureen, you are industrious. I used to make a lot of pickles
and jams, because they only required the hot water canner. I once
borrowed a pressure canner and did corn, but didn't like the product.
It tasted burned. I love your idea of canning tuna though. We go
through quite a lot of canned tunafish and your way sounds really good.
And now, canned chicken. I suppose that makes your recipes for
chicken dishes easier later on, right?

Rebecca

yep and it tastes "real" I made soup again from the canned chicken
because the soup from the backs I had left over on canning day was
scrumptious!!
Laureen

"BJ in Texas" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Laureen wrote:
|| Ya wanna try it? It was easy!!! I bought 3 twin packs of
|| those big fryers from Costco. 6 big chickens does 12 quarts.
|| Cut each chicken up into 1 pieces. I throw the long back

My grandmother used to can both beef and pork also.
Do you have any information on them?

BJ

do it the same way but if you can those dont do too lean of meat. Ya
need the fat to make the broth.
Laureen