Canning Question

Discussion in 'Back to Basics' started by Moatengator, Feb 3, 2014.


  1. Falcon15

    Falcon15 Falco Peregrinus

    Chicken breast tends to be "drier" than thigh meat, for example. Rabbit, when canned the same way, is exceptionally similar. It tends to be a drier meat, and shreds beautifully.
     
    Moatengator likes this.
  2. tacmotusn

    tacmotusn RIP 1/13/21

    I canned tons of meat or so it seemed at the time in Jan. thru Feb. 2009. Mostly chicken leg quarters and venison. I have been eating these often lately and will have to replenish. Both are perfectly edible 5 years after being pressure canned. I prefer the chicken but use the venison mostly for sloppy joes. I also use the venison for a casserole with fresh mushrooms, mushroom soup, onions and pasta or rice.
    .
    back to the original question, I raw pack dark meat chicken skinned and somewhat defatted. no liquid or bouillon cube is added. 1 tspn salt per qt, 1/2 tspn per pint. It makes it's own juice. Even if a little vinegar was to find its way into your jars while processing it would not hurt the end product as long as they seal okay. jmho
     
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