tag:blogger.com,1999:blog-5526768924178592295.post5560964766355058535..comments2024-03-18T20:50:36.597-07:00Comments on Rural Revolution: Canning chicken breastsPatrice Lewishttp://www.blogger.com/profile/06012022335047974670noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-5526768924178592295.post-391785881643967512018-08-11T01:22:31.016-07:002018-08-11T01:22:31.016-07:00Presto canners are considered OK for glass top sto...Presto canners are considered OK for glass top stoves. Check their website.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-74162253760533526252016-01-31T21:17:27.574-08:002016-01-31T21:17:27.574-08:00I raw pack mine, as I do pork, beef and venison. I...I raw pack mine, as I do pork, beef and venison. I was just wondering if it's better to pre-cook.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-17668707889329379562014-11-13T07:15:44.550-08:002014-11-13T07:15:44.550-08:00I just canned 8 quarts of turkey stew using a reci...I just canned 8 quarts of turkey stew using a recipe from an old anthology.It was from 1991. It called for pressure canning at 10 lbs. pressure for 75 minutes. Then I found other newer poultry recipes that called for 90 minutes for quarts...so I started researching finding old books that called for 75 min and newer ones for 90 min. Are my 8 quarts of stew safe?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-80369936542386233152014-06-05T08:03:29.566-07:002014-06-05T08:03:29.566-07:00do you have a page on canning ground beef?
i foun...do you have a page on canning ground beef? <br />i found it once, dealing with your tattler lids but can't seem to find the right page. help please<br /><br />thanks a bunch<br />shalaee, idahoAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-21506703158886539412014-06-05T07:51:19.330-07:002014-06-05T07:51:19.330-07:00hi patrice,
i have a question. wondering if when...hi patrice,<br /><br />i have a question. wondering if when i can chicken if the chicken has to be hot? i cooked some chicken the other day intending to can it but didnt get to it that day so it has been in the fridge for a couple days. so if i put the chicken in the jars cold with hot water is that going to make my jars crack or explode in the canner?<br /><br />thanks in advance<br />shalaee, idahoAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-80108466020305248282013-09-20T05:54:29.119-07:002013-09-20T05:54:29.119-07:00Fyi, re cost of chicken: you will get the best # p...Fyi, re cost of chicken: you will get the best # per lb price by buying whole or quartered chicken with the bones and skins, and learning how to bone a chicken. The post lists chicken at $2 a pound. If you paid $0.89 a pound whole, deboned, skin removed, you'd be paying less than $1.20 a pound for your boneless, skinless parts. Of course, your time is still worth something, but I learned this lesson from a chef many years ago. You decide how much your time is worth. CrowBhttps://www.blogger.com/profile/05707306908566476950noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-9595169225970207142013-08-23T17:08:21.221-07:002013-08-23T17:08:21.221-07:00Well Hello, I have been reading about how to know...Well Hello, I have been reading about how to know if a lid has a good seal. It seems there are 3 ways, finger test where the center does not pop back out of the lid, looking across to make sure it is concave and the ping test. the ping test being tapping a spoon on the lid and getting a high pitched sound. My food is not touching the underneath of the lids. I am getting a dull sound on all of my jars, everything I have canned this past couple of weeks, HWB or Pressure canned. All lids are concave and no lids spring up. Is my food safe to eat? I have canned chicken breats and thighs cold pack, green beans, carrots, chili beans several different tomato sauces.. Whats up with the ping?? Please help now I am paranoid to let us eat the stuff. Thanks so much Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-29093793933401296122013-08-20T15:02:01.931-07:002013-08-20T15:02:01.931-07:00Hi Patrice, thanks for getting back to me. I forg...Hi Patrice, thanks for getting back to me. I forgot to mention that although I put 3 inches of water in my canner (All American 930) when I took out the jars the water was over the top of the jars, could this cause the seals to fail? right now the lids seem fine and it has been about 20 hours since I canned them. The jars on the top rack were not greasy. Your site helps me feel empowered to can!! thanks again MarilynAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-64000339493474126882013-08-20T07:34:27.148-07:002013-08-20T07:34:27.148-07:00Sounds like you did everything right, and grease o...Sounds like you did everything right, and grease on the jars is perfectly normal (the result of the jars venting during the canning process). Once the jars are cool and you've checked to make sure they're sealed correctly, just give the jars a good washing with soap and water before storing them away.<br /><br />- PatricePatrice Lewishttps://www.blogger.com/profile/06012022335047974670noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-41497683460129797552013-08-19T23:10:14.858-07:002013-08-19T23:10:14.858-07:00Hi Patrice! Thanks for your site. I just canned ...Hi Patrice! Thanks for your site. I just canned 6 quarts of chicken breasts and 3 quarts of chicken thighs. After removing them from the pressure canner there was alot of grease on top and all over the jars. I know this was the natural juices from the meat. It just seemed odd to me. I canned the chicken raw pack with salt and no added liquid, processed 90 minutes at 15 lbs pressure, this was adjusted for our altitude. I;m worried about the safety ofthe chicken, can you help me out? Thanks so much marilynAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-84104774109215763362013-07-11T12:02:56.759-07:002013-07-11T12:02:56.759-07:00Welcome Jennifer!
- PatriceWelcome Jennifer!<br /><br />- PatricePatrice Lewishttps://www.blogger.com/profile/06012022335047974670noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-78311939175839736002013-07-11T11:49:38.204-07:002013-07-11T11:49:38.204-07:00I stumbled onto this wonderful blog completely by ...I stumbled onto this wonderful blog completely by accident and am so glad I did. I have my first batch of chicken boiling as I type. It will go right next to my jars of canned beanless chili I did a week ago. Nice to find someone somewhat local also. Thanks!Anonymoushttps://www.blogger.com/profile/01641277988546242025noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-86144672598209896632013-07-03T20:02:42.362-07:002013-07-03T20:02:42.362-07:00Great Page!!
I also Pressure can Chicken and have...Great Page!! <br />I also Pressure can Chicken and have done so for several years. <br />However now I only can the skinless Chicken Thighs anymore because I find the end product much more flavorfull and Delicious. <br />I will can Boneless or Bone in with no regrets. I don't mind the bones as they add both flavor and nutrients to the chicken. (Thighs only have one bone.)<br />I always Raw Pack when I Pressure Can Chicken because I have had such perfect results every time, Also I use the Pressure created broth in my recipes.<br />Radiant<br /><br /><br /><br /><br />Radianthttps://www.blogger.com/profile/15911135796482146848noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-4361091236713109662013-05-13T19:12:54.148-07:002013-05-13T19:12:54.148-07:00I can on my glass top stove. No problem. I have an...I can on my glass top stove. No problem. I have an American canner. My syove is a Kenmore. New and quite fancy. The heat stays perfect. There's no "pumping" at all.Becky and Cookiehttps://www.blogger.com/profile/17452431722374532793noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-71743539906651398142012-11-29T04:53:44.703-08:002012-11-29T04:53:44.703-08:00I tried this, and unless you have a regulator, don...I tried this, and unless you have a regulator, don't do it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-15136216400633294012012-11-29T04:51:02.625-08:002012-11-29T04:51:02.625-08:00My husband and I have a 40+ year old 40 in. range....My husband and I have a 40+ year old 40 in. range. Because I do most of my canning in the hot summer, we got tired of heating the house up and didn't want to tax the old range. We invested in a two burner gas range, usually used for camping, and I now can on that, outside or course. I even use it in the winter now when I'm canning meat. Thanks Patrice for giving me the courage to can meat! <br />Kelly in K'ville, NCAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-3999810435918837232012-11-28T19:11:32.964-08:002012-11-28T19:11:32.964-08:00You certainly didn't do anything wrong -- cann...You certainly didn't do anything wrong -- canned chicken is undeniably bland and is best when used in something where spices are added (such as curry chicken or chicken pot pie, etc.). But its very blandness is what I like -- it becomes versatile that way.<br /><br />- PatricePatrice Lewishttps://www.blogger.com/profile/06012022335047974670noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-90172413391308484212012-11-28T16:20:35.152-08:002012-11-28T16:20:35.152-08:00Have you ever heard of using one of those propane ...Have you ever heard of using one of those propane turkey deep-fryers to heat the canner ?<br /><br />To be used outside, of course.<br /><br />These are the ones that are maybe 1.5 - 2 feet tall, often have a sturdy tripod base, and use one of the big jugs of propane.<br /><br />Because... our house has a glass stovetop.<br /><br /><br />- Charlie<br /><br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-20508025927803281562012-11-28T15:22:08.694-08:002012-11-28T15:22:08.694-08:00Mrs. Lewis, I did this a year of so back - first t...Mrs. Lewis, I did this a year of so back - first thing I canned with my new pressure canner. I didn't pre-cook the breasts or add salt. The results were rather bland - like potted meat. I thought it would be alright if enough spices were added for tacos or something. But straight from the jar was a bit unsatisfying texture and taste wise. <br /><br />I was wondering what your thoughts are on the matter or if I'm stating the obvious. Thanks! Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-85542074785287571112012-11-28T14:58:51.032-08:002012-11-28T14:58:51.032-08:00I have eaten the hamburger, like my grass feed bee...I have eaten the hamburger, like my grass feed beef. Due to the low fat content add a little cold water to the meat and cook as usual. We have eaten their bacon, chicken and the ham for holiday dinner yet to be tried. I can tell you it is really good meat, and I like they have their own processing plant for quality control.A Collectorhttps://www.blogger.com/profile/04280196199301393336noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-30393875439209981982012-11-28T14:55:27.033-08:002012-11-28T14:55:27.033-08:00I have purchased there hamburger, just like what w...I have purchased there hamburger, just like what we raise, only for me cheaper. Just purchased their chicken, bacon, and ham, the chicken was great and so was the bacon. Ham is for the holiday dinner. For those who have never eaten low fat content hamburger, it will seem dry to you. Just add a little cold water to the meat and cook as usual.A Collectorhttps://www.blogger.com/profile/04280196199301393336noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-40000666791536057032012-11-28T13:36:25.330-08:002012-11-28T13:36:25.330-08:00I have a glass stove top, has anyone canned on one...I have a glass stove top, has anyone canned on one. I know the canners say not to use them, I just wondered what would happen. I'm also wondering about pork and deer.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-77302422756825826422012-11-28T08:46:09.684-08:002012-11-28T08:46:09.684-08:00Chicken in an unpreserved state is certainly very ...Chicken in an unpreserved state is certainly very prone to bacteria. But of course, that's the whole point of canning -- to render food safe for long-term storage. Properly canned chicken is just as safe as properly canned anything.<br /><br />Remember, ALL meats (or mixed-food items containing meat or meat broth) MUST be pressure-canned for 90 minutes for quarts, or 75 minutes for pints (adjusted for your elevation).<br /><br />- PatricePatrice Lewishttps://www.blogger.com/profile/06012022335047974670noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-54855771661183340832012-11-28T08:42:48.880-08:002012-11-28T08:42:48.880-08:00Anon 7:20, here's an excerpt from my ebooklet ...Anon 7:20, here's an excerpt from my ebooklet Canning FAQ's which may help:<br /><br />68. Can I use a glass-top stove for canning?<br /><br />The issue of canning on a glass-top stove is a thorny one. I’ve read pros and cons on both sides.<br /><br />One concern appears to be the potential for fluctuating temperatures. Apparently many glass-top stoves have a built-in sensor with automatic shut-offs so the temperature won’t go above a certain point and break the glass. Unfortunately this means the temperature in the canner may fluctuate to the point where the food is under-processed and thus unsafe.<br /><br />Another issue is damage to the stove top. Canners, which have large diameters, exceed the stove’s burner diameter. This traps and reflects the heat back to the stove which is not supposed to get that hot, and the stove top cracks. In some cases the metal of the canner has actually fused to the glass top of the stove.<br /><br />And of course, there is the issue of weight. A full canner can be very heavy. Some glass-top stoves are not designed to handle heavy objects and may crack under the weight.<br /><br />It is generally agreed that a canner’s bottom must be perfectly flat to use on a glass-top stove. Older Mirro canners have concave bottoms and cannot be used because the design means a large section of the canner’s bottom will not receive the necessary heat to safely process food. Canners with deformed rounded bottoms can’t be used on glass-top stoves .<br /><br />Different stove manufacturers have different recommendations for their particular stoves. Take heart, not every manufacturer recommends against canning. For guidance on particular models of stoves, see this link: http://www.pickyourown.org/cannings4glasstop.htm#specificguide<br /><br />For additional information on glass-top stoves, see this link: http://www.pickyourown.org/cannings4glasstop.htm<br /><br />There doesn’t seem to be a lot of consistent news about canning on glass-top stoves. Manufacturers will naturally be over-cautious about recommendations. <br /><br />About the best I can say is: unless you hear to the contrary from your stove’s manufacturer, you will be canning at your own risk.<br />Patrice Lewishttps://www.blogger.com/profile/06012022335047974670noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-88838760383599695272012-11-28T08:21:30.014-08:002012-11-28T08:21:30.014-08:00I got a box of the Zaycon breasts and froze them. ...I got a box of the Zaycon breasts and froze them. I will, however, be canning that really, really cheap 30 pound turkey I purchased just before Thanksgiving. <br /><br />I also just put up 7 quarts of turkey vegetable soup from the leftovers from dinner. <br /><br />I have to chuckle with the two timers and the pressure gauge. I was really thinking I should purchase a new fangled All-American and replace my old Mirro. .. until I read on a blog post somewhere that I would have to start over if the pressure dropped. I then realized I had never actually read the directions that came with my canner. .. just mother's instruction. I go by the way the weight jiggles, I'm not sure I ready to know the info that gauge will give me. (canning for about 30 years anyway!!)mdoe37https://www.blogger.com/profile/03019276985594142350noreply@blogger.com