Earlier this week, we had a couple of cold and rainy days. So cold, in fact, that the higher elevations got some snow.
It was a good time to do some canning.
I had a 40-pound box of boneless skinless chicken breasts taking up room in the freezer, so I pulled it out and let it defrost overnight (though most of it was still frozen by morning).
I pried off a portion and put it in a pot to boil.
While the water was heating up, I pulled some canning jars out of the barn. Older Daughter has been using smaller quantities of chicken when preparing meals, so from now on I decided to can chicken in pint jars instead of quarts.
The jars were dirty and dusty, so I used my handy-dandy improved jar washer to get them clean.
My canner holds 18 pints at a time, so I washed just enough jars for the first batch.
When the meat was cooked enough...
...I pulled out a few pieces at a time...
...and started cutting them into small enough pieces to fit in the jars.
Adding a half-teaspoon of salt to each jar.
Topping off each jar with clean hot water.
Into the canner.
Meat in pint jars is processed for 75 minutes at about 14 lbs pressure (for our elevation).
While the first batch processed, I started on the second batch.
First batch done...
...and second batch into the canner.
I processed a third batch the next day. Altogether I got 43 pints of chicken. I could probably have compressed it down to 40 pints, which follows the rule of thumb of about a pound of meat per pint.
Before dating and storing the jars in the pantry, I gave them a good scrub. Jars fresh out of the pressure canner get a sort of "scum" on them, especially those on the lower level.
Then came the tedious task of scrubbing the rings. Uncleaned, rings can rust and get nasty, so I always scrub them after each use.
I also scrubbed and rinsed the inside of the canner, and upended it to drain.
This canner (an All American) is unquestionably one of the most valuable tools I own. I bought it shortly after Don and I were married in 1990, and I've processed thousands upon thousands of jars of food in it. With maintenance, it should last the rest of my life and probably the lifespan of our daughters as well, if not longer. Hard to beat quality like that!
It's a good thing I canned the chicken when I did. The weather is warming up and we're seeing temps in the high 80s and low 90s. It wouldn't be any fun canning in these conditions. But now we have an extra 43 pints of chicken in the pantry.
My mother canned juice in the summer and then canned jelly from the juice the next January and February because the heat in the South is brutal. I really need to start canning chicken. Do you ever can just the raw meat instead of cooking it first?
ReplyDeleteYes, raw chicken can be canned, although my canning book says "hot pack is preferred for best liquid cover and quality during storage." The reason for this is because raw chicken is canned without adding liquid, since the juices will come out during canning. However a lot of meat will not be covered with juice and get "dry" within the jar, which frankly doesn't look very appealing (although it's safe to eat).
Delete- Patrice
Thanks, Patrice.
DeleteCanning meat is the single most useful thing I’ve learned as far as canning goes. It’s so easy and such a time saver at meal time. I do chicken meat, as well as plain and taco seasoned ground beef, and turkey after T-giving.
ReplyDeleteWe have canned pork, chicken, turkey, hamburger, pork and beef sausage, beef stew meat, meatballs, meat patties, goat, curried goat, pork steaks, salmon and not sure if I missed any of the proteins. I have also canned milk and butter though the USDA says not to and it is still good. The milk needs to be shaken a lot and I only use it in baking or soups but it is still there when I need it.
ReplyDeleteThanks for the inspiration. How do you refresh the rubber gasket of the canner and the canner itself. I dislike the smell when I go to use the canner again.
ReplyDeleteAll American canners don't have a rubber gasket; they have a metal-to-metal seal. This only needs to be lubricated every few uses with a very thin coating of petroleum jelly. My canner has a rubber overpressure plug that needs to be replaced every decade or so (I keep multiple spares on hand).
DeleteAlthough the canner has its own unique smell, it's not bad since I scrub the inside after each use.
- Patrice
I love my All American canner..I've had mine many many years, it will last longer than me... I did buy a bunch of spare parts for it..the gauge, rubber goober thing, a couple of the knobs and a vent piece for the just in case I need to replace one.
ReplyDeleteCan those pressure canners go through the dishwasher or is its best to scrub by hand?
ReplyDeleteAbsolutely do NOT put a pressure canner in the dishwasher. Hand-scrubbing only!
Delete- Patrice
Dry beans can be canned as well, although they do tend to dry out at the top too. They are fine to eat, but they will change color a little. OR you can wet pack them like the chicken here, after cooking them, as with the chicken here. . I started canning when I was 18, and still enjoy it!
ReplyDelete