Canning Meats (pressure can ONLY)


Canning Chicken

Allow 3 1/2 to 4 1/2 pounds chicken for each quart canned with bone, and

5 1/2 to 6 1/4 pounds per quart without bone. Rinse chilled, dressed
chicken in cold water. Pat dry with clean cloth. Cut up; remove visible
fat. Boil, steam or bake chicken till medium-done — pink color should
be almost gone. Pack chicken pieces loosely into hot clean jars. Place
thigh and drumsticks with skin next to glass and fit breast pieces into
center, leaving 1-inch headspace. If desired, add 1 teaspoon salt for
quarts and 1/2 teaspoon for pints. Pour in boiling water or broth, leaving
1-inch headspace. Wipe rims, adjust lids. Process in pressure canner at
10 pounds pressure — for poultry with bones, process 75 minutes for
quarts or 65 minutes for pints; for deboned poultry process 90 minutes for
quarts or 75 minutes for pints. *Boil in a small amount of water for 15
to 20 minutes before tasting or using poultry.*

To raw pack fresh meats and poultry, prepare jars. Cut meat from bone.
Use bones to prepare stock. For chicken, separate pieces at the joints.
Trim fat carefully, as it may cause meat to have a strong flavour as well
as ruin the sealing rubber of the jar. If necessary, wipe meat clean with
a damp cloth. Do not soak it. Cut meat against the grain into 1-inch
strips or chunks. Pack into the sterile jars. Cover with boiling stock
or tomato juice. Never use a thickened gravy. You may add 1 teaspoon
salt to each quart for seasoning. Allow 1-inch headroom. Now exhaust the
air from the open filled jars by setting them on a rack in a pan of boiling
water. Keep water level 2 inches below jar tops. Put a thermometer in the
center of a jar, cover the pan and heat the meat slowing to 170F. If not
using thermometer, heat slowly for 75 minutes. Remove jars from the pan
and wipe off tops and threads of jars before lidding. Process in a
pressure canner at 10 pounds pressure 75 minutes for pints and 90 minutes
for quarts.

Precooking and packing meats and Poultry for canning (still JoC):
Roasts, steaks, meatballs or patties and sausage cakes may be processed
and canned. Use beef, veal, lamb, mutton, pork, goat or venison. To
bake, heat oven to 350F. Cut the meat into pieces small enough to fit
the jars. Pack closely while still hot into hot, sterile jars, at least
two pieces to a pint jar. Skim fat from drippings. Add enough boiling
water or broth to the drippings to cover the meat, leaving 1-inch
headroom. Remove air bubbles. Wipe jar rim carefully to remove any fat.
Adjust the lids and pressure-process in 10 pounds pressure, pints 75
minutes, quarts 90 minutes.

To stew, cut meat into uniform pieces about 1 pound each, drop into
boiling water and simmer 12 to 20 minutes or until the raw color has
disappeared at center. Liver should be simmered about 5 minutes, tongue
about 45 minutes, or until skin can be removed. Cut meat into smaller
serving pieces. Remove fat and gristle, then salt, pack closely in hot
jars and cover with the boiling broth. Remove air bubbles, wipe rim
carefully.

Frying is the least desirable method of pre-cooking. It makes the
surface of the meat hard and dry and often gives an undesirable flavour
to the finished product.

Meat that is not covered with liquid will discolour and lose some flavour
in storage. Depending on the shape of the pieces, 1 to 1 1/2 pounds of
meat will fill a pint jar and still remain submerged.

Pint jars are preferable to larger containers, as the heat penetrates
more readily to the center of the container. Process pints 75 minutes,
quarts 90 minutes at 10 pounds pressure.

To precook chicken, simmer meaty pieces in a broth until medium done.
Cover with boiling broth, leaving 1-inch headroom. With bone, process
pints 65 minutes, quarts 75 minutes at 10 pounds pressure. Without
bone, process 75 and 90 minutes. Gizzards and hearts should be canned
together, but separate from the meat, in boiling chicken broth. Process
pints 75 minutes at 10 pounds pressure.

Chicken-Boned
Steam or boil chicken until about 2/3 done. Remove skin and bones. Pack
meat into hot jars, leaving 1-inch head space. Add 1/2 teaspoon salt per
pint or 1 teaspoon salt per quart. Skim fat from broth. Bring broth to
a boil. Pour over chicken, leaving 1-inch head space. Remove air bubbles.
Adjust caps. Process pints 1 hour and 15 minutes, quarts 1 hour and 30
minutes at 10 pounds pressure.

Chicken-On-Bone
Hot Pack — Boil, steam or bake chicken until about 2/3 done. If uncut
chickens were cooked, searate at joints as for frying. Pack hot into
hot jars, leaving 1-inch head space. Add 1/2 teaspoon salt per pint or
1 teaspoon salt per quart. Cover with boiling hot chicken broth, leaving
1-inch head space. Remove air bubbles. Process pints 1 hour and 5
minutes, quarts 1 hour and 15 minutes at 10 pounds pressure.

Raw Pack — Separate chicken at joints. Pack meat into hot jars, leaving
1-inch head space. Add 1/2 teaspoon salt per pint or 1 teaspoon salt per
quart. Do not add liquid. Adjust caps. Process pints 1 hour and 5
minutes, quarts 1 hour and 15 minutes at 10 pounds pressure.

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