Greetings,

We have a freezer full (literally, a freezer full) of chicken. We already eat chicken 3 or 4 times a week, so I'd like to take out some of the older birds and cook them up and can them, to make more freezer space. I've read various canning books regarding pressure canning meats, but I've wondered if any of you have done this and have any helpful hints. Or "don't ever do this" hint. Thanks, Charleen

-- charleen (harperhill@eznet.net), August 24, 2001

Answers

I've canned chicken using the instructions from my pressure canner. It is great, very handy if you want to make a quick soup or stew and it is nice and tender. Be extra careful wiping the lids, I did have some trouble getting jars to seal the first time because the chicken tended to be a bit greasy and got on the jars and obviously I didn't wipe them good enough. I'm more careful about it now. I'd say it is worth the effort even if it does have a long canning time. Mine kept real well.

-- Sharon (spangenberg@hovac.com), August 24, 2001.

Charleen: I can most of our chicken, and it's so easy. Got the instructions from the forum archives, even. Some folks de-bone, some don't, and it works well either way. IF you just cut up and put the pieces in the jars, you don't have to add any liquid. Just pack as full as you can, wipe the rims and well, put the cold jars in the canner, add cold water, and pressure can depending on your altitude at either 10 or 15 pounds pressure for 90 minutes. Simple. Jan

-- Jan in Co (Janice12@aol.com), August 24, 2001.

I can chicken all the time, Charleen, it's handy to have on hand as it is ready to use for anything. Do as Sharon said, make sure the rim is clean before you place the lid on, and I would add be sure to leave the half inch of head space.

-- Duffy (hazelm@tenforward.com), August 24, 2001.

I have a question. I've been canning chicken or beef for a couple of years using the directions from my ancient Kerr canning book. I raw pack it and process it for 90 min/10lbs pressure. It always comes out good and nobody has died from eating it. I always cook it for 10 minutes before eating it. I was reading a week ago in a newer book that the meat has to be cooked first for it to be safe. It seems to me that processing it for 90 minutes should make it safe. I cooked turkey once and canned it in broth but it tasted over cooked so I went back to raw packing. I've canned meatballs in tomato sauce and meatloaf without cooking it first. Do any of ya'll know why its not supposed to be safe. Blessings Peggy

-- peggy (wclpc@cookeville.com), August 24, 2001.

I just got through putting up 12 chickens by canning them last week. It was my first time, and although it was a long process, I am excited just looking at those jars and knowing that 1/2 of my cooking time is already done! Now, how do I can meatloaf? What do you some of you guys can using ground beef? In His Grace, Sissy

-- Sissy Sylvester-Barth (iblong2Him@ilovejesus.net), August 25, 2001.

Peggy, according to "The Ball Blue Book of Homecanning", raw pack pressure canning is just fine, we know of many folks that do that for deer meat as well as chicken.

-- Annie Miller in SE OH (annie@1st.net), August 26, 2001.

Thanks Annie. After I posted that question and thought about it I had decided that I wasnt gonna question what I know works. Its like drinking unpasturized goats milk. Been doin that for 4 yrs and everytime I share with a friend I make a disclaimer. I tell them that they could die or worse from drinking it. So far none of us is gone. The meatloaf is interesting to have canned. I put it in pint wide mouth jars but never seem to get it out of the jar in one piece. The reason I keep canning it is because its delicious in chili and spagetti. We like meatballs canned in tomato sauce too. Blessings Peggy

-- peggy (wclpc@cookeville.com), August 26, 2001.