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Debbie 01/24/11 |
I want to can some chicken breasts. I only have abt 3 pint jars so will use mostly quarts. We like to eat chicken and dumblings which uses alot of chicken broth. One of my questions is: can I put abt a pint and a half worth of chicken and more broth in the jar or does the jar have to be filled as much with chicken with not so much broth? After opening a qt size of chicken, if we don't eat it all how long is it good for in the fridge? It looks like I have to cook each batch of qt jars for 90 minutes plus cooling off time. If I boil and debone more chicken than will go into the jars do I keep it warm for all that time until the next batch can go in, or put them in the jars and let them sit, or put the meat in the fridge and reheat it until I put them in a jar? I will be making about 11 qts so that will be 2 batches. Also, there are 3 people in our family. If I'm able to find pint jars in the middle of winter, would I be happier putting my chicken in that size over qts? I assume I can't do pints and qts together. I do have alot of jelly jars but I assume those would be too small. |
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ellen 01/24/11 |
You MUST pressure can meat, not open can. Loose pack is essential for meat canning, the more soup/broth the better. Home-canned meats should be boiled after opening before use. Then they keep like other canned food in the fridge. No restriction on jar size, you must adjust the processing times. Do not leave the chicken at room temp before canning, not safe. See this pamphlet: www.ag.ndsu.edu/pubs/yf/foods/fn188.pdf |