Now this is even EASIER then bottle Hamburger!
And my most favorite preparedness item to have on my shelf.
Who couldn't whip up a quick last minute meal with a pound or two of already cooked chicken?!
Raw Pack Bottled Chicken!
You will need:
Pressure Canner
Pint or Quart canning jars with new lids.
Chicken
and
Salt
Begin by trimming off all of the fat.
Cut chicken into smaller-sized pieces and tightly pack into clean jars.
Pint jars will hold approximately 1 pound of meat.
Quart jars will hold approximately 2 pounds of meat.
Continue filling the jars leaving 1" headspace.
Add salt or other seasonings.
Clean the rims of the jars.
Add new lids and tightly secure with a jar ring.
Add 2 inches of water to pot and add jars.
Note:
Quart jars will need to process for 90 minutes.
Pint jars will need to process for 75 minutes.
Process jars at 15 psi.
Turn on the heat and wait for the pressure valve to pop up and for the top to start a consistent rock.
You will see steam coming from the top.
Do not start timing until the top is at a steady rock.
(Adjust heat according to your pressure canner instructions.)
Notice the pressure valve is up and there is steam coming from the top.
Now you can start the timer.
Once the timer has gone off. Turn of stove. Do not move the pressure canner.
Just wait for the pressure valve to return to the down position.
Do not remove the lid until the pressure valve is back down.
That's it!
Now just wait for the sounds of popping as the jar lids seal.
It's just that easy!
Thanks once again to:
No comments:
Post a Comment