Thursday, February 6, 2014
Canning Chicken and Broth
My beloved husband, Mike, and I had been talking about canning. I know, what else is new? We agreed that the next time chicken was on sale we would can some, or in southern terms "put it up". It was not but a few days later when the local grocery store had chicken thighs for $0.98/pound. We bought 25 pounds of chicken and then the next day went back for 20 more pounds.
Because chicken is considered a low acid food it has to be pressure canned. I found my canning pot out in the garage.
We brought in some jars and got them washed and ready to go. I actually have 2 pressure canning pots.
The chicken came in large packs of 4 1/2 - 5+ pounds.
This is what 20 pounds of boned and skinned thighs look like.
We took the skin and the bones and placed them in a very large pot and added some water. We let this simmer for several hours.
Mike did the canning of the chicken. He packed each quart jar with a chicken bouillon cube, a teaspoon of salt and then the chicken. After they had cooled we had 13 quarts of canned chicken.
Here is some of the canned broth with bits of chicken in it. This will be great for making dressing and sauces.
Part of doing projects like this is having the right tools, like canning pots and jars. But for this project a great boning knife was necessary. Mine is from Cutco. It is wonderful and super sharp. By the time I had finished boning and skinning the chicken I had nicked myself in all 3 sections of my right index finger. One was right on top of an old scar, ouch.
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