Post by Big Joe on Sept 24, 2022 13:41:28 GMT -5
OK like it says I canned some chicken in half pint jars (single serve). By some I mean a whole years worth LOL.
I did this about 4 weeks ago and today I tried one of the Garlic Chili ones with a small amount of spaghetti - my version of ramen. It was great, wife said it was a little gralicy for her but then she did one of the plain ones and liked it. I used the powdered chicken base rather than salt - I'm on low salt diet and the base gave it extra flavor and just the right amount of salt.
Ok on with the write up.
Canning Chicken in half pint jars
Ingredients:
cubed chicken - a mix of thigh and breast meat - skinned and de-fatted, the amount is your deal. Saved the wings and legs for the grill and the backs/bones for stock.
Garlic Chili Sauce
Minced Garlic
Powdered Chicken Base
Hot Water
Method:
prep jars 1/2 pint wide mouth as per usual, wash, rinse and set aside Soak lids in hot water. Prep canner as per manufacturers instruction. Exception here is I put regular canning rings under the first divider to get a little more clearance because I used the short ½ pint jars and I wanted the tops above the water line.
Pack the jars with the chicken tightly leaving 1 1/4in headspace. Fresh chicken seems to expand more than the store bought stuff.
Add 1 tsp of the garlic chili sauce to some of the jars. (6)
Add ½ tsp minced garlic to some. (3)
Add 1/4 tsp chicken base to some (what ever was left)
Add 1 Tbs hot water to each jar. not really needed but I was worried with e dry powder mix.
De-Bubble each jar. Check for air pockets, I did not add more water.
Wipe rims of jars with a vinegar dipped paper towel, it is chicken and it can be fatty.
Add lids and rings - finger tip tight - don’t crank them down.
Add to canner - you may need extra dividers depending on how many jars you have.
Turn heat on and wait for the steam to start escaping under pressure - a steady stream of steam. Then vent for 10 minutes.
Process for 75 minutes (the time for pints) as there is no USDA time for ½ pints. At your elevation and pressure of course. Look it up if you need to.
When cooled set in a draft free area for at least 6 hrs (overnight is best) and check for seal. Any that do not seal - stick in fridge for now. All the sealed - wash and label. Then put away like usual canned items.
Sure hope I didnt forget anything as Im doing this from memory..
I did this about 4 weeks ago and today I tried one of the Garlic Chili ones with a small amount of spaghetti - my version of ramen. It was great, wife said it was a little gralicy for her but then she did one of the plain ones and liked it. I used the powdered chicken base rather than salt - I'm on low salt diet and the base gave it extra flavor and just the right amount of salt.
Ok on with the write up.
Canning Chicken in half pint jars
Ingredients:
cubed chicken - a mix of thigh and breast meat - skinned and de-fatted, the amount is your deal. Saved the wings and legs for the grill and the backs/bones for stock.
Garlic Chili Sauce
Minced Garlic
Powdered Chicken Base
Hot Water
Method:
prep jars 1/2 pint wide mouth as per usual, wash, rinse and set aside Soak lids in hot water. Prep canner as per manufacturers instruction. Exception here is I put regular canning rings under the first divider to get a little more clearance because I used the short ½ pint jars and I wanted the tops above the water line.
Pack the jars with the chicken tightly leaving 1 1/4in headspace. Fresh chicken seems to expand more than the store bought stuff.
Add 1 tsp of the garlic chili sauce to some of the jars. (6)
Add ½ tsp minced garlic to some. (3)
Add 1/4 tsp chicken base to some (what ever was left)
Add 1 Tbs hot water to each jar. not really needed but I was worried with e dry powder mix.
De-Bubble each jar. Check for air pockets, I did not add more water.
Wipe rims of jars with a vinegar dipped paper towel, it is chicken and it can be fatty.
Add lids and rings - finger tip tight - don’t crank them down.
Add to canner - you may need extra dividers depending on how many jars you have.
Turn heat on and wait for the steam to start escaping under pressure - a steady stream of steam. Then vent for 10 minutes.
Process for 75 minutes (the time for pints) as there is no USDA time for ½ pints. At your elevation and pressure of course. Look it up if you need to.
When cooled set in a draft free area for at least 6 hrs (overnight is best) and check for seal. Any that do not seal - stick in fridge for now. All the sealed - wash and label. Then put away like usual canned items.
Sure hope I didnt forget anything as Im doing this from memory..